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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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Pengaruh Jenis dan Lama Pengeringan Terhadap Rendemen, Kadar Air, dan Mutu Mikrobiologi Cumi-Cumi (Loligo sp.) Utuh Kering HANDAYANI, BAIQ RIEN; Werdiningsih, Wiharyani; Nurul Wahida, Baiq Naila
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1951

Abstract

This study aimed to determine the effect of drying method and duration on the yield, moisture content, and microbiological quality of dried squid (Loligo sp.). A randomized block design was used with two factors: drying method (sun drying and greenhouse drying) and drying time (16, 20, 24, and 28 hours). Parameters measured included yield, moisture content, total plate count, total coliform count, total mold count, and visual fungal growth during storage. Yield and moisture content data were analyzed using ANOVA, followed by Tukey's HSD test at a 5% significance level. Microbiological parameters were evaluated descriptively. The results indicated that neither drying method nor drying time significantly affected the yield. However, drying time had a significant effect on moisture content. Total plate counts in all treatments exceeded the Indonesian National Standard (SNI), while total coliform and mold counts remained within acceptable limits. The best quality was obtained with greenhouse drying for 24 hours, resulting in a yield of 15.47%, moisture content of 15.93%, a total plate count of 7.4 × 105 CFU/g, a total coliform count of <1.0 × 101 CFU/g, and a total mold count of <1.0 × 102 CFU/g.
Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): 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.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Pelatihan Pembuatan Yogurt Pisang Beku sebagai Pangan Fungsional di Kecamatan Narmada Sinaga, Yesica Marcelina Romauli; Handayani, Baiq Rien; Amaro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Ariyana, Mutia Devi; Widyastuti, Sri; Werdiningsih, Wiharyani; Ningsi, Ningsi; Kirtiyani, Ni Kadek Ayu Astiti
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): 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.v5i3.1690

Abstract

The village Pakuan in Narmada District, West Lombok, has great potential in banana production with a productivity of 1.62 tons/ha. However, the harvest has not been optimally utilized by the local community due to limited knowledge and skills in processing. This community service activity aims to improve the capabilities of the community, particularly members of the Pokdarwis group, in processing bananas into frozen banana yogurt as an alternative functional food product with high economic value. The training was held on August 15, 2024, through three stages: preparation, implementation, and evaluation. The evaluation method used pre- and post-tests analyzed using a descriptive percentage approach. The results showed significant improvements: knowledge increased from low to very high, skills from very low to high, and interest from moderate to high. This activity successfully improved the community's competence in developing more varied and high-value processed banana products and supported efforts to utilize local commodities in a sustainable manner.ABSTRAKDesa Pakuan di Kecamatan Narmada, Lombok Barat, memiliki potensi besar dalam produksi buah pisang dengan produktivitas mencapai 1,62 ton/ha. Namun, hasil panen belum dimanfaatkan secara optimal oleh masyarakat setempat karena keterbatasan pengetahuan dan keterampilan dalam pengolahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan kemampuan masyarakat, khususnya anggota Pokdarwis, dalam mengolah pisang menjadi yogurt pisang beku sebagai alternatif produk pangan fungsional bernilai ekonomi tinggi. Pelatihan dilaksanakan pada 15 Agustus 2024 melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode evaluasi menggunakan pretest dan posttest yang dianalisis dengan pendekatan deskriptif persentase. Hasil menunjukkan peningkatan signifikan: pengetahuan meningkat dari kategori rendah ke sangat tinggi, kemampuan dari sangat rendah ke tinggi, dan minat dari sedang ke tinggi. Kegiatan ini berhasil meningkatkan kompetensi masyarakat dalam mengembangkan produk olahan pisang yang lebih bervariasi dan bernilai jual tinggi serta mendukung upaya pemanfaatan komoditas lokal secara berkelanjutan.
Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren BumbungMenggunakan Metode Studi Deskriptif Komparatif: Study of Physical, Chemical and Microbiological Qualities of Bumbung Palm Sugar Using A Descriptive Comparative Method Rastika, Ketut Deta; Handayani, Baiq Rien; Amaro, Moegiratul; Jannah, Mirriyadhil
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5090

Abstract

Bumbung palm sugar is gaining popularity as a natural sweetener; however, its quality remains inconsistent and often falls short of national standards. This inconsistency is likely due to varying processing practices across production sites. However, comparative studies among different villages are still limited. This study aimed to evaluate the physical, chemical, and microbiological quality of bumbung palm sugar produced in five hamlets of Kekait Village. A descriptive-comparative approach was used with direct sampling from producers, followed by laboratory analysis. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level and followed by an Honestly Significant Difference (HSD) test. Results showed that production location significantly affected texture, moisture content, and sucrose level (p < 0.05), but not color or pH. Kekait Puncang had the highest yeast count (2.65 × 107 CFU/g), while mold (<1.0 × 102 CFU/g) and total microbial counts (<1.0 × 104 CFU/g) showed no significant differences. Palm sugar from Batu Butir best met the Indonesian National Standard (SNI) for color (reddish), moisture (9.3%), and sucrose (79.05%), followed by products from Kekait II and Thaebah. In conclusion, Batu Butir produced the highest-quality product. This study provides a basis for quality improvement and local agroindustry development of palm sugar.
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
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.
Pelatihan Pembuatan Produk Permen Jelly Berbahan Dasar Pisang Di Desa Pakuan Pertiwi, Made Gendis Putri; Sari, Ira Musfita; Zainuri; Cicilia, Siska; Utama, Qabul Dinanta; Nofrida, Rini; Amaro, Moegiratul; Ariyana, Mutia Devi; Pawestri, Setyaning; Handayani, Baiq Rien; Amuddin; Saputra, Oki
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.
SOSIALISASI PERSONAL HIGIENE PADA PEDAGANG IKAN PANGGANG DI KAWASAN WISATA KULINER LOANG BALOQ, KOTA MATARAM Ariyani, Mutia Devi; Nazaruddin; Widyastuti, Sri; Handayani, Baiq Rien; Amaro, Moegiratul
Jurnal Pengabdian Perikanan Indonesia Vol 1 No 1 (2021): 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.v1i1.39

Abstract

Loang Baloq saat ini menjadi sentra kuliner ikan panggang yang memiliki prospek pengembangan untuk menunjang kepariwisataan daerah. Akan tetapi, perilaku dan kebiasaan masyarakat pedagang ikan panggang yang kurang memperhatikan aspek personal higiene mengakibatkan kualitas ikan panggang yang dihasilkan terutama dari aspek mikrobiologis sangat jauh dari standar yang telah ditetapkan berdasarkan SNI. Permasalahan utama yang ditangani dalam kegiatan pengabdian ini yaitu minimnya pengetahuan para pedagang terkait prosedur personal higiene serta resiko dari segi keamanan pangan yang dapat ditimbulkan jika prosedur personal higiene tidak diterapkan dalam pengolahan ikan panggang. Solusi yang diberikan untuk meningkatkan kualitas dan keamanan pangan ikan panggang di Loang Baloq antara lain melalui edukasi terhadap pedagang sebagai pihak yang terlibat langsung dalam seluruh tahapan produksi terkait tujuan penerapan personal higiene, resiko tidak diterapkannya personal higiene, jenis perlengkapan personal higiene standar pengolah pangan beserta cara penggunaannya, serta prosedur personal higiene terutama cara mencuci tangan yang benar. Kegiatan dilakukan dengan metode ceramah, tanya jawab dan praktek langsung. Indikator capaian menunjukkan pedagang telah memahami apa yag dimaksud dengan personal higiene dan pentingnya penerapan personal higiene dalam pengolahan ikan panggang, pedagang telah mengetahui jenis perlengkapan standar personal higiene bagi pengolah pangan beserta cara penggunaannya dan pedangang juga sudah bisa mempraktekkan cara mencuci tangan yang benar.
Deteksi Salmonella typhi Berbasis Metode PCR pada Terasi Kering Padat Blok Produksi UMKM di Kabupaten Lombok Timur Ariyana, Mutia Devi; Unsunnidhal, Lalu; Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Handayani, Baiq Rien; Zuhdia, Lulu Diani
Pro Food Vol. 11 No. 2 (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.v11i2.508

Abstract

Shrimp paste is a fermented shrimp product that is at risk of being contaminated by pathogenic microorganisms, thus potentially causing foodborne diseases. The method for detecting pathogenic microorganisms that has proven to have high specificity and sensitivity in directly detecting the presence of pathogenic bacteria in food samples is the DNA detection method using Polymerase Chain Reaction (PCR). This research aims to detect the presence of pathogenic bacteria, specifically Salmonella typhi, in shrimp paste products produced by several Small and Medium Enterprises (SMEs) in East Lombok Regency using the PCR method. The research samples used were solid block dried shrimp paste from three SMEs in East Lombok Regency. The research results show that the DNA of Salmonella typhi bacteria was not detected in all tested samples. These results indicate that the shrimp paste from the three SMEs in East Lombok has met one of the microbiological quality requirements for shrimp paste based on SNI 2716:2016, which is the absence of Salmonella contamination.
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 Febriandito, Muhammad ‘Aidil Firman Fajar Perdhana GHANY, ABDUL Hariani Hariani Ilma, Sadina Aulia Imam Budi Mulyawan Jurnal Pepadu Kencanadewi, Baiq Citra Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti 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 Perdhana, Firman Fajar Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rastika, Ketut Deta Rini Nofrida Riyadhotul Qibtiyah Sagita, Dwi Sari, Ira Musfita Setyaning Pawestri Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sri Widyastuti Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwik Pratiwi Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zuhdia, Lulu Diani Zulpiani, Ira