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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Penelitian Saintek Agrikultura Indonesian Journal of Applied Sciences Journal of Tropical Soils Jurnal Sains dan Teknologi Jurnal Hortikultura Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Teknologi Pertanian AGRIVITA, Journal of Agricultural Science Jurnal Agro Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Science and Technology Indonesia Kultivasi Jurnal Pertanian Terpadu Jurnal Biodjati Jurnal Biologi Tropis Indonesian Journal of Chemistry Agrin : Jurnal Penelitian Pertanian SINTECH (Science and Information Technology) Journal Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN Paspalum: Jurnal Ilmiah Pertanian Eksakta : Berkala Ilmiah Bidang MIPA Asian Journal of Agriculture Jurnal Dunia Farmasi Agroteknika Agro Bali: Agricultural Journal Jurnal Biogenerasi Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Farmagazine Medfarm: Jurnal Farmasi dan Kesehatan Jurnal Gizi Kerja dan Produktivitas Jurnal Ilmiah Agribios International Journal Mathla'ul Anwar of Halal Issues Tirtayasa Medical Journal Indonesian Journal of Community Services Cel Tirtayasa Medical Journal Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science)
Kusumiyati
Fakultas Pertanian, Universitas Padjadjaran
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UJI DAYA HAMBAT MADU HUTAN BADUY SEBAGAI SUBSTRAT PADA BUNGA TELANG (Clitoria ternatea L) MELALUI METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA DALAM MENGHAMBAT PERTUMBUHAN BAKTERI PATOGEN Kusumiyati Kusumiyati; Diyan Yunanto Setyaji; M. Fariz Fadillah; Firman Rezaldi
MEDFARM: Jurnal Farmasi dan Kesehatan Vol 11 No 2 (2022): Medfarm: Jurnal Farmasi dan Kesehatan
Publisher : LPPM Akafarma Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48191/medfarm.v11i2.109

Abstract

Telang flower (Clitoria ternatea L) fermented by kombucha is a probiotic drink produced by a consortium of bacteria and yeast. The raw material in this kombucha fermentation is in the form of telang flowers that have been cold from the previous boiling process. This study aims to determine the antibacterial activity of telang flower kombucha with different concentrations of Baduy forest honey. The concentration of Baduy forest honey consisted of 20%, 30%, and 40% (w/v) where each treatment was repeated 3 times. The positive control used in this study was kombucha made from green tea. Sterile aquadest is a treatment positioned as a negative control. The disc diffusion method is one of the methods used in antibacterial testing by measuring the diameter of the inhibition zone. Telang flower kombucha fermentation has activity as a broad-spectrum antibacterial source. This can be indicated by the potential to prevent the growth of Staphylococcus aureus, Staphylococcus epidermidis, Pseudomnonas aeruginosa, and Escherichia coli bacteria. Baduy forest honey concentration of 40% is the best concentration in fermented kombucha flower telang as an antibacterial and has the potential as the latest functional drink from fermented biotechnology products.
HALAL BIOTECHNOLOGY ON FERMENTATION AND LIQUID FERTILIZER PREPARATION FROM KOMBUCHA WASTE OF TECABLOWE WASTE IN INCREASING EGGPLANT (Solanum molengena) GROWTH Muhammad Faizal Fathurrohim; Fajar Hidayanto; Firman Rezaldi; Yuliana Kolo; Kusumiyati
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022)
Publisher : Universitas Mathla’ul Anwar Banten

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

Abstract

The fermented waste of butterfly pea flower kombucha can be used in the formulation and preparation of organic liquid fertilizer to support the growth of this eggplant plant. The purpose of this study was to determine the effectiveness of liquid fertilizer made from the waste of butterfly pea flower kombucha fermentation in supporting the growth of eggplant plants. The design of this study was a completely randomized design (CRD) with a single factor, namely the difference in the concentration of organic liquid fertilizer that had been treated five times. The data from this study were analyzed through ANOVA and DMRT. The results of this study have shown that the T5 treatment in the form of formulations and preparations of organic liquid fertilizer from a 5 mL/L concentration of Tela kombucha fermentation waste is the best treatment for the growth parameters of eggplant plant height, eggplant leaf number, and eggplant wet and dry weight, so that it can It was concluded that the butterfly pea flower kombucha can be used as a halal probiotic drink, and its waste can also be used as a halal organic liquid fertilizer to support the growth of eggplant plants.
In Vitro Pharmacological Activity Test on Pharmaceutical Biotechnology Products in The Form of Kombucha Bath Soap Pineapple Honey Subang As Antibacterial Gram Positive and Negative Saraswati Prabawardani; M. Fariz Fadillah; Desi Trisnawati; Firman Rezaldi; K Kusumiyati; Irmawati Mathar
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i2.4838

Abstract

One of the probiotic drinks produced by Scoby fermentation, namely Kombucha Honey Pineapple Subang, has been found as a source of gram-positive and gram-negative antibacterials in previous studies. In addition to its significance in the pharmaceutical (cosmetic) industry, Subang pineapple honey-based kombucha has the potential to be utilized as a functional food. Especially useful when making liquid body wash because it stops the growth of the skin-harming bacteria S. aureus, S. epidermidis, P. aeruginosa, and E. coli. The research was conducted with the intention of developing pharmaceutical biotechnology products in the form of liquid bath soap that contained the active ingredients of fermented kombucha solution and pineapple honey in concentrations of 15%, 25%, and 35%, respectively.This research method was a laboratory experiment using four soap-based preparations, including soap made from white sand with a sugar concentration of 15%, 25%, and 35%, a solution of fermented Kombucha Pineapple honey in Subang, and biore for market bath soap. The method used is disc diffusion. One-way ANOVA and post hoc analysis follow-up tests were used for data analysis. The study found that the most effective treatment for gram-positive and gram-negative bacteria was bath soap with a concentration of 35% of the active ingredient, kombucha fermented pineapple honey earring solution. The most recent advancement in preventing gram-positive and gram-negative bacteria from growing is the subject of this study.
PREDIKSI VITAMIN C, TOTAL ASAM TERTITRASI, DAN TOTAL PADATAN TERLARUT PADA BUAH MANGGA MENGGUNAKAN NEAR-INFRARED REFLECTANCE SPECTROSCOPY Kusumiyati Kusumiyati; Agus Arip Munawar; Diding Suhandy
Jurnal Teknologi Pertanian Vol. 21 No. 3 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (618.463 KB) | DOI: 10.21776/ub.jtp.2020.021.03.1

Abstract

ABSTRAK Buah mangga memiliki kandungan nutrisi yang bermanfaat bagi kesehatan. Komoditas ini tersedia di pasar dalam berbagai jenis kulitvar, diantaranya cengkir, kweni, kent dan palmer. Tujuan penelitian ini adalah memprediksi kualitas internal buah mangga yaitu vitamin C, total asam tertitrasi, total padatan terlarut (TPT) menggunakan near-infrared reflectance spectroscopy (NIRS). Spektra diffuse reflectance yang diperoleh dari hasil akuisisi spektra dikoreksi dengan pra-pengolahan spektra metode orthogonal signal correction (OSC), dan turunan pertama savitzky-golay (dg1). Hasil penelitian menjelaskan bahwa vitamin C, total asam tertitrasi, dan TPT dapat diprediksi dengan baik menggunakan NIRS. Pra-pengolahan spektra memberikan pengaruh terhadap akurasi pendugaan kualitas internal buah mangga. Spektra dg1 memperoleh nilai R2 kalibrasi tertinggi pada ketiga parameter kualitas yaitu 0,98 (vitamin C), 0,87 (total asam tertitrasi), dan 0,96 (TPT). Namun, pada pendugaan vitamin C dan total padatan terlarut, spektra dg1 menampilkan nilai konsisten yang rendah yaitu sebesar 56% dan 63%. Pra-pengolahan spektra OSC mampu mereduksi jumlah faktor pada spektra original. Model kalibrasi terbaik pendugaan vitamin C dan total padatan terlarut diperoleh oleh spektra original, sedangkan pendugaan total asam tertitrasi ditunjukkan oleh spektra dg1 Kata kunci: Analisis Multivariat; Kalibrasi; Kemometrika; Nondestruktif; Validasi ABSTRACT Mango fruit contains a lot of beneficial nutrition for health. This commodity is available at the market in various cultivars, including cengkir, kweni, kent, and palmer. The purpose of the research was to predict the internal quality of mango such as vitamin C, titratable acidity, soluble solid content using near-infrared reflectance spectroscopy (NIRS). Diffuse reflectance spectra acquired from spectra acquisition were corrected using spectra pre-processing methods of orthogonal signal correction (OSC) and first derivative savitzky-golay (dg1). The results explained that vitamin C, titratable acidity, and SSC were able to be properly predicted using NIRS. Spectra pre-processing gave effect to the accuracy of internal quality prediction of mango. Dg1 spectra obtained the highest calibration R2 in the three quality parameters of 0.98 (vitamin c), 0.87 (titratable acidity), and 0.96 (SSC). However, in vitamin c and SSC prediction, dg1 spectra yielded low consistent values of 56% and 63%. Besides, OSC spectra pre-processing was able to reduce the number of factors in the original spectra. The best calibration model for predicting vitamin c and total dissolved solids was achieved by the original spectra, while the prediction of titratable acidity was shown by dg1 spectra Keywords: Calibration; Chemometrics; Multivariate Analysis; Nondestructive; Validation
RESPONS PERTUMBUHAN DAN HASIL DUA GENOTIPE TOMAT BEEF PADA JENIS DAN KONSENTRASI ZPT BERBEDA Wahyu Ferdiyansyah; Syariful Mubarok; Noladhi Wicaksana; Kusumiyati Kusumiyati
Jurnal Penelitian Saintek Vol 28, No 1 (2023)
Publisher : Directorate of Research and Community Services, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v1i1.57819

Abstract

Pada penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis dan konsentrasi zat pengatur tumbuh (ZPT) terhadap pertumbuhan dan hasil dua kultivar tomat beef. Penanaman di Laboratorium Kultur Terkendali, Fakultas Pertanian, Universitas Padjadjaran dengan ketinggian ± 782 meter di atas permukaan laut (mdpl). Benih tomat yang digunakan yaitu kultivar ‘Valoasis’, dan kultivar ‘Momotaro’ sedangkan zat pengatur tumbuh (ZPT) yang digunakan yaitu giberelin (GA3), dan auksin (IAA). Pengamatan yang dilakukan terdiri atas tinggi tanaman, jumlah daun, jumlah bunga per tanaman, dan jumlah buah per tanaman. Hasil penelitian ini menunjukkan bahwa Momotaro + Giberelin 20 ppm + Auksin 20 ppm dan Valoasis + Kontrol memperoleh hasil terbaik pada pertumbuhan dan hasil dua genotipe tomat beef pada jenis dan konsentrasi ZPT berbeda.
Analisis Kadar Air, Susut Bobot, dan Warna (L*, a*, dan b*) pada Paprika Hijau (Capsicum annuum var Grossum) dengan Jenis Edible Coating Berbeda Amelia Amelia; Kusumiyati Kusumiyati; Farida Farida
Paspalum: Jurnal Ilmiah Pertanian Vol 11, No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v11i2.591

Abstract

Paprika (Capsicum annuum var Grossum) is a prospective horticultural commodity to be developed in Indonesia, so the production needs to be increased. However, paprika is included as a perishable commodity, so it affects the quality and shelf life. Postharvest technology that can maintain quality and extend the shelf life of horticultural products is edible coating. Gelatin and chitosan are materials that can be used as coatings. The experiment aimed to determine the effect of edible coating types on the quality of green peppers in the form of water content, weight loss, and color components (Lightness, a*, and b*). This experiment was carried out from October 2022 to March 2023 at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experiment used a completely randomized design consisting of 6 treatments, namely control (without edible coating) stored 0 days, control (without edible coating), 5% Gelatin, 10% Gelatin, 1% Chitosan, and 2% Chitosan stored 8 days and repeated 4 times. The results showed that there was an effect of edible coating on the moisture content and weight loss of the peppers, but did not affect the color components in the form of Lightness (L*), a*, and b*. Chitosan 2% could maintain the moisture content of green peppers during storage for 8 days, while treatment with 5% gelatin and 2% chitosan resulted in lower weight loss compared to the control.
Karakteristik Pertumbuhan Tanaman dan Gugur Buah Keprok ‘JOP’ pada Umur Tanaman Berbeda Farida, Farida; Mubarok, Syariful; Kusumiyati, Kusumiyati; Wicaksana, Noladhi
Agrikultura Vol 34, No 2 (2023): Agustus, 2023
Publisher : Fakultas Pertanian Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agrikultura.v34i2.45657

Abstract

‘JOP’ (jeruk Orange Parahyangan) merupakan salah satu varietas jeruk keprok (Citrus reticulata Blanco) dengan ciri utama adalah berwarna jingga pada kulit dan daging buahnya, sementara jeruk lokal umumnya berwarna kuning. Ciri lain dari keprok 'JOP’ yaitu menghasilkan banyak buah walaupun tanaman masih muda. Hal tersebut mengakibatkan tanaman akan menjadi lemah dan dapat mati pada siklus pertumbuhan berikutnya. Penelitian ini bertujuan untuk mempelajari karakteristik pertumbuhan keprok ’JOP’ dan persentase gugur buah pada umur tanaman berbeda. Penelitian dilakukan di sentra produksi keprok ‘JOP’, Cisarua-Lembang, yang terletak pada ketinggian tempat 1.150 m dpl. Bahan penelitian yang digunakan adalah keprok ‘JOP’ umur satu setengah tahun dan tiga tahun setelah tanam (1,5 TST dan 3 TST), masing-masing terdiri dari 10 tanaman. Setiap tanaman terdiri atas tiga sampel, sehingga total terdapat  30 sampel per umur tanaman. Analisis data menggunakan statistika deskriptif taraf nyata 5%. Hasil penelitian menunjukkan bahwa jeruk keprok 'JOP' 1,5 TST (8,1 daun) menghasilkan jumlah daun per tunas yang lebih sedikit dibandingkan dengan 3 TST (11,5 daun). Persentase gugur buah pada jeruk keprok 'JOP' 1,5 TST (74,6%) lebih tinggi dibandingkan dengan 3 TST (14,4%). Adapun untuk pertumbuhan reproduktif, jumlah bunga mencapai 13,6 (1,5 TST) dan 10,1 (3 TST), sedangkan fruit set pada tanaman 1,5 TST dan 3 TST adalah 19,6% dan 13,5%.
Analisis Kadar Air, Susut Bobot, dan Warna (L*, a*, dan b*) pada Paprika Hijau (Capsicum annuum var Grossum) dengan Jenis Edible Coating Berbeda Amelia Amelia; Kusumiyati Kusumiyati; Farida Farida
Paspalum: Jurnal Ilmiah Pertanian Vol. 11 No. 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35138/paspalum.v11i2.591

Abstract

Paprika (Capsicum annuum var Grossum) is a prospective horticultural commodity to be developed in Indonesia, so the production needs to be increased. However, paprika is included as a perishable commodity, so it affects the quality and shelf life. Postharvest technology that can maintain quality and extend the shelf life of horticultural products is edible coating. Gelatin and chitosan are materials that can be used as coatings. The experiment aimed to determine the effect of edible coating types on the quality of green peppers in the form of water content, weight loss, and color components (Lightness, a*, and b*). This experiment was carried out from October 2022 to March 2023 at the Horticulture Laboratory, Faculty of Agriculture, Universitas Padjadjaran. The experiment used a completely randomized design consisting of 6 treatments, namely control (without edible coating) stored 0 days, control (without edible coating), 5% Gelatin, 10% Gelatin, 1% Chitosan, and 2% Chitosan stored 8 days and repeated 4 times. The results showed that there was an effect of edible coating on the moisture content and weight loss of the peppers, but did not affect the color components in the form of Lightness (L*), a*, and b*. Chitosan 2% could maintain the moisture content of green peppers during storage for 8 days, while treatment with 5% gelatin and 2% chitosan resulted in lower weight loss compared to the control.
Antibakteri Clostridium botulinum dari Bunga Telang (Clitoria ternatea L) Melalui Metode Bioteknologi Fermentasi Kombucha Fernanda Desmak Pertiwi; Aris Ma’ruf; Firman Rezaldi; Siska Dwi Anggraeni; Titin Sulastri; Desi Trisnawati; M. Fariz Fadillah; Kusumiyati Kusumiyati
Tirtayasa Medical Journal Vol 2, No 1 (2022): November
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/tmj.v2i1.17480

Abstract

Keracunan pada produk makanan yang diolah secara tidak higinies dapat disebabkan oleh bakteri Clostridium botulinum, sehingga dapat menyerang sistem syaraf dan juga lumpuh. Bunga telang (Clitoria ternatea L) yang difermentasi oleh kombucha merupakan salah satu minuman probiotik yang digunakan untuk mencegah atau menghambat pertumbuhan bakteri Clostridium botulinum. Penelitian ini bertujuan untuk memberikan informasi secara ilmiah terhadap aktivitas farmakologi pada kombucha bunga telang sebagai antibakteri Clostridium botulinum pada berbagai konsentrasi gula pasir putih sebesar 20%, 30%, dan 40%. Rancangan penelitian ini adalah dengan membuat 3 sediaan kombucha bunga telang pada konsentrasi gula pasir putih sebesar 20%, 30%, dan 40% serta akuades sebgai kontrol negatif dan kombucha berbahahan dasar teh hitam sebagai kontrol positif. Metode yang digunakan dalam menguji daya hambat pertumbuhan bakteri Clostridium botulinum adalah difusi cakram. Analisis data yang digunakan dalam penelitian ini adalah ANOVA satu jalur pada taraf kepercayaan 95% dan uji lanjut melalui analisis pos hoc. Hasil penelitian berdasarkan ANOVA satu jalur dengan Fhitung lebih besar daripada Ftabel dan analisis pos hoc membuktikan bahhwa kombucha bunga telang berkolerasi secara positif dalam menghambat pertumbuhan bakteri uji pada seluruh perlakuan. Konsentrasi 40% merupakan konsentrasi terbaik dalam menghambat pertumbuhan bakteri uji dengan rata-rata diameter zona hambat yang dihasilkan adalah sebesar 18,35 mm dan masuk dalam kategori kuat
Aktivitas Antibakteri Kombucha Bunga Telang (Clitoria ternatea L) yang Difermentasi Dengan Gula Aren Pada Konsentrasi Berbeda Nurullah Asep Abdilah; Firman Rezaldi; Kusumiyati Kusumiyati; Heny Sasmita; Ucu Wandi Somantri
Tirtayasa Medical Journal Vol 1, No 2 (2022): May
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/tmj.v1i2.15139

Abstract

Kombucha bunga telang gula aren merupakan salah satu minuman fermentasi probiotik yang dihasilkan oleh konsorsium bakteri dan ragi dengan substrat gula aren. Rebusan bunga telang merupakan bahan baku yang dilakukan dalam penelitian ini. Tujuan dari penelitian ini adalah untuk mengetahui aktivitas antibakteri kombucha bunga telang pada konsentrasi gula aren yang bervariasi. Konsentrasi gula aren yang dimanfaatkan dalam pembuatan kombucha bunga telang diantaranya adalah 20%, 30%, dan 40% (b/v). Masing-masing perlakuan dilakukan pengulangan sebanyak 3 kali pengulangan. Kontrol positif yang digunakan adalah berupa kombucha yang berbahan dasar teh hitam, sedangkan kontrol negative yang digunakan dalam penelitian ini adalah akuades steril. Metode difusi sumuran adalah salah satu tahapan yang digunakan untuk menguji antibakteri dengan cara menghitung diameter zona hambat. Fermentasi kombucha bunga telang mempunyai aktivitas antibakteri pada spektrum luas. Hal tersebut dapat diindikasikan oleh potensinya dalam menghambat pertumbuhan terhadap bakteri uji baik gram positif maupun negatif. Kombucha bunga telang pada konsentrasi larutan gula aren 40% mempunyai aktivitas tertinggi dari bakteri uji secara keseluruhan, sehingga berpotensi untuk dikembangkan sebagai inovasi produk bioteknologi pangan fungsional terkini
Co-Authors A. Nurfitriana A. Nurfitriana, A. A.A. Ketut Agung Cahyawan W Abdilah, Nurullah Asep Ade Risti Oktavia Agus Arip Munawar Ahmad Saddam Amelia Amelia Andayaningsih, Poniyah ANNE NURAINI Anni Yuniarti Aris Ma’ruf Aris Ma’ruf Arti Wahyu Utami Baarri, Ahmad Ni’matullah Al Cahyono, Andri Tri Desi Trisnawati Desmak Pertiwi, Fernanda Diding Suhandy Diky Indrawibawa Dinnur Afiifah Dinnur Afiifah, Dinnur Diyan Yunanto Setyaji Diyan Yunanto Setyaji Diyan Yunanto Setyaji diyan Yunanto Setyaji Dyah Rohma Wati Erni Suminar Fadillah, M Fariz Faizah, Nai’matul Retno Fajrianti Anandya Habibah Farida Farida Farida Farida Farida Farida Farida Farida Fauzi Ahmad Muda Fauzi, Ardika Albi Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Fiky Yulianto Wicaksono Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Ghifari, Muhamad Aditia Giyarto, Gunes Grace Pratiwi Manurung Gultom, Siska Rahmayani Gustiono Tegar Prasetyo Haifa Ruwaidah Hari Hariadi Ine Elisa Putri Ine Elisa Putri Ine Elisa Putri Ine Elisa Putri Ine Elisa Putri Ine Elisa Putri Ine Elisa Putri, Ine Elisa Jajang Sauman Hamdani Kurniasari, Indah Lestari, Rahma Wati Lilis Sugiarti Luciana Djaya, Luciana Lutfiyyah, Syarief Aanisah M Faizal Fathurrohim M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah Maira, Faizah Maolana, Adrian Maritha, Vevi Mathar, Irmawati Maulana, Yusuf Eka Ma’ruf, Aris Mochamad Arief Soleh, Mochamad Arief Mochammad Imron Awalludin Mu’jijah, Mu’jijah Muhammad Abdillah Hasan Qonit Muhammad Faizal Fathurrohim Muhammad Nur Muhammad Rizki Muhardiono, Iman Munir, Misbakhur N. Raniska N. Raniska, N. Naini, Al Arofatus Nedya Deninta Nedya Deninta Nedya Deninta Ningtias, Retna Yulrosly Nisa, Kahirun Noladhi Wicaksana Oktavia Ade Risti Oktavia, Ade Risti Purbanova, Reni Putri, Dina Rachman, Aulia Afifah Rahmat Budiarto Ramadhani, Rahmatillah Resti Wijayanti, Fitria Eka Rezaldi, Firman Rika Bhernike Sitepu Risa Nurul Falah Risa Nurul Falah Risti, Oktavia Ade Rohmatulloh, Rizal Rosniawati, Santi Rufaidah, Fathi Ruminta Ruminta S. Puspadewi S. Puspadewi, S. Safitri, Endang Saifullah, Ipul Salsabila, Syifa Saraswati Prabawardani Sasmita, Heny Setyaji, Diyan Yunanto Shazma Anwar  Siska Dwi Anggraeni SIska Rasiska, SIska Siti Suharyatun Sitompul, Kiki Nuratni Sofa Fajriah Sri Waluyo Sugiono Sugiono Sumadi Sumadi Sumadi Sumadi Suminar, Erny Suyamto Syarief Aanisah Lutfiyyah SYARIFUL MUBAROK Tengku Sabrina Tino M Onggo Tino Mutiarawati Onggo Tino Mutiarawati Onggo Tino Mutiarawati Onggo Tino Mutiarawati Onggo Titin Sulastri Tri Mayanti Trisnawati, Desi Ucu Wandi Somantri Unang Supratman Usman Setiawan Uum Umiyati Uum Umiyati Varinto, Irvan Wahyu Ferdiyansyah Wawan Sutari Wibawa, Rangga Yayan Sumekar Yayat Rochayat Suradinata Yenny, Ratna Fitry Yuda Hadiwijaya Yuda Hadiwijaya Yuda Hadiwijaya Yulia, Meinilwita Yulia, Meinilwita Yuliana Kolo Yussi Rabani Zulfatunnisa, Zulfatunnisa