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All Journal The Journal of Experimental Life Sciences (JELS) agriTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings GUYUB: Journal of Community Engagement Jurnal Abdi Panca Marga J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Journal of Natural Sciences and Learning Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Khoirin Maghfiroh
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Cardamom (Elettaria cardamomum) and Sappan Wood (Caesalpinia sappan L.) Proportion Effect on the Antioxidant Activity of "Wedang Kapusecang" Khoirin Maghfiroh; Shochibul Mighfar
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Jurusan Pendidikan Biologi, Fakultas Bahasa dan Sains, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jnsl.v2i2.100

Abstract

This research explores the impact of varying proportions of cardamom and sappan wood on the antioxidant activity of Wedang Kapusecang, a heated beverage inspired by the traditional Imogiri drink "Wedang Uwuh." Using a factorial Randomized Block Design (RBD) with two factors, the study examines two levels of cardamom (0.5g and 1g) as the first factor and three levels of sappan wood (2g, 5g, and 8g) as the second factor, resulting in six treatment combinations, each duplicated twice. Data analysis employs ANOVA with 1% and 5% confidence intervals, followed by the BNT test (5%) if significant effects are detected. The study includes evaluations of antioxidant activity using the DPPH test and organoleptic aspects such as taste, aroma, and color. The research findings indicate that the most potent antioxidant activity is observed in treatment K2S3 (1g cardamom and 3g sappan wood), with an IC50 parameter of 55,604 ppm, signifying robust antioxidant properties. Organoleptic results identify treatment K2S2 (1g cardamom and 2g sappan wood) as the optimal choice, with moderately liked taste (2.76), moderately liked aroma (2.88), and liked color (3.68). Considering the effectiveness index, treatment K2S2 remains superior, exhibiting an average IC50 antioxidant activity value of 55,604 ppm (strong), with moderately liked taste and aroma ratings, along with a liked color rating.
PEMBERDAYAAN KELOMPOK BUDIDAYA IKAN BANDENG BERBASIS IOT DI KELURAHAN TAPA’AN PASURUAN Ernawati Ernawati; Cahyo Bagus Saputro; Sayyid Agil Sirot; Nyawijining Tita Ayu; Novi Itsna Hidayati; Khoirin Maghfiroh
Abdi Panca Marga Vol 5 No 1 (2024): Jurnal Abdi Panca Marga Edisi Mei 2024
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Panca Marga Probolinggo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/abdipancamarga.v5i1.1910

Abstract

Tapa'an Village is a coastal area in Bugul Kidul District, Pasuruan City, which has potential in the fisheries sector, one of the potential fishery products is milkfish. Management of pond water quality is crucial in milkfish cultivation. One management technique is to check pond water quality regularly. Pond water quality can be disturbed or degraded due to various factors. Cultivators usually carry out monitoring using traditional methods and not regularly. Therefore, to get good and optimal milkfish products, it is necessary to use instrumentation technology known as the internet of things (IoT). The aim of this activity is to provide understanding to fish farmers in Tapa'an regarding the application of IoT in optimizing milkfish cultivation. The activity started from the preparation stage, technical guidance, training and mentoring which was attended by the milkfish cultivator group, PKK Activation Team, Village Apparatus, Yudharta Pasuruan University KKN student group, and resource persons from the East Java Provincial Fisheries Service. The survey results obtained after the Bimtek conducted showed an increase in understanding of the material provided in the range of 80% - 100%. The highest percentage level of understanding after Bimtek was in the material on seed selection and feed selection reaching 100%, while the lowest was on knowledge of the benefits of IoT and its application in fish farming at 80%. References Aneta, A., & Sahami, F. M. (2021). Pelatihan Pengolahan Ikan Malalugis (Decapterus macarellus) Kepada Ibu-Ibu Pkk Desa Tihu Kecamatan Bonepantai Kabupaten Bone Bolango Malalugis Fish (Decapterus macarellus) Processing Training To the Family Welfare Empowerment Organization ( PKK ) in Tihu . Panritta Abdi, 5(3), 466–474. Annisa dan Lamusa, 2014. Analisis Kelayakan Usaha Tambak Bandeng di Desa Dolago Kecamatan Parigi Selatan Kabupaten Parifi Moutong. J Agrotekbis 2(3): 337-342 Anonim. 2001. Peraturan Pemerintah Republik Indonesia No. 82 Tahun 2001 tentang pengendalian pencemaran air. Kementrian sekretariat negara republik indonesia. Jakarta. Badan Standarisasi Nasional (BSN). 2013. Ikan Bandeng (Chanos-chanos Forsskal) – Induk Ikan Bandeng, SNI 01.6148.1999. Jakarta: Badan Standardisasi Nasional. Dewi, P. S., & Widiyawati, I. (2019). Pengenalan Teknologi Budidaya Tanaman Obat sebagai Upaya Pemanfaatan Lahan Pekarangan di Kelurahan Pabuwaran Purwokerto, Jawa Tengah. Jurnal Panrita Abdi, 3(2), 107–111. Ekawati, N. (2017). Parameter Air , Produksi dan Pendapatan Tambak Bandeng Sivofishery dan Non Silvofisheries di Kabupaten Cilacap. Jurnal Akuatika Indonesia Vol. 2 No. 1, 11. Firmansyah, M. (2020). Studi Kualitas Air Untuk Budidaya Ikan Bandeng (Chanos chanos Forsskal) Di Tambak Kelurahan Samataring Kecamatan Sinjai Timur. Jurnal Agrominansia, 5 (1), 106. Hidayaturrahmah 2007 . Waktu Motilitas dan Viabilitas ikan Mas (Cyprinus carpio L) pada Beberapa Konsentrasi Larutan Fruktosa. Bioscientiae. Vol. 4. 9-18. Huniyah A, Alamsjah MA, dan Pursetyo KT. 2015. Analisis Finansial Pembesaran Ikan Bandeng (Chanos chanos) Pada Tambak Tradisional Dengan Sistem Monokultur Dan Polikultur Di Kecamatan Mulyorejo, Surabaya, Jawa Timur. Jurnal Ilmiah Perikanan dan Kelautan. Vol. 7 No. 2, November 2015. Indah A, M dan Afandi. 2019. Analisis Pendapatan Usaha Tambak Bandeng di Desa Lalombi Kecamatan Banawa Selatan Kabupaten Donggala, J Pembangunan Agribisnis 2(1): 32-39 Kudsiah, H., Rahim, S. W., Rifa’i, M. A., & Arwan. (2018). Demplot Pengembangan Budidaya Kepiting Cangkang Lunak Di Desa Salemba, Kecamatan Ujung Loi, Kabupaten Bulukumba Sulawesi Selatan. Jurnal Panrita Abdi Universitas Hasanuddin, 2(2), 151–164. Retrieved from https://journal.unhas.ac.id/index.php/panritaabdi/issue/view/518 Megawati, S. (2021). Pengembangan Sistem Teknologi Internet of Things Yang perlu dikembangkan Negara Indonesia. Journal Information Engineering and Educational Technology (JIEET) 5(01): 19-26. Rifai, M. A., Candra, Muzdalifah, & Kudsiah, H. (2020). Pemberdayaan Istri Kelompok Pembudidaya Ikan Patin dengan Pengembangan Produk Fillet Empowerment for the Housewives of Patin Fish Farmers by Developing Fillet Products. Panrita Abdi, 4(3), 369–379. Supriharyono, 2000. Pelestarian dan Pengelolaan Sumberdaya Alam di Wilayah Pesisir Tropis. PT Gramedia Pustaka Utama, Jakarta.
Peningkatan Literasi Melalui Pengembangan Website Desa Terintegrasi Perpustakaan Digital di Desa Cangkringmalang Kecamatan Beji Kabupaten Pasuruan Khoirin Maghfiroh; Novanda Dwi Pramana Putra; Miftakhul Arif Saifuddin Islami; Erik Cahya Nugraha; Dewi Farah Adibah
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 7, No 2 (2023): Oktober 2023
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v7i2.3528

Abstract

ABSTRACTIn the realm of globalization and regional autonomy, the village plays a crucial role in influencing the efficacy of development efforts, ensuring continuous and active involvement with the community., particularly in the provision of public services. A village website or village a site information about village existence cangkringmalang for that can know by the villagers. The goals of village website a introducing the village cangkringmalang and potential it has. Function of website is a means of getting fast informations and easy. Library in this develop to direction digital starting from catalog, journal, and a book. The digital library is a save to place collection library in a digital. Activities in the implementation step include planning, execution, and evaluation. The activity's results were carried out in three stages: planning, which included observation and interviews for initial data collection, implementation, which included the process of creating an administrative service system website integrated with the village digital library, and seminar activities, at last a mentoring programme was carried out at the end of the activity to optimise the village website. The activity concludes with the creation of a village administration service system that is integrated with digital libraries in order to facilitate village devices in population data collection and make it easier for villagers to access village administration information and services, as well as digital libraries.  Keywords: Literacy, Website development, Digital library ABSTRAKDalam era globalisasi dan otonomi daerah, desa memainkan peran penting dalam mempengaruhi keberhasilan upaya pembangunan dan mempertahankan interaksi aktif dengan masyarakat, terutama dalam aspek penyediaan layanan publik. Situs desa atau laman desa merupakan sebuah portal yang memuat berbagai informasi tentang keberadaan desa cangkringmalang agar bisa diketahui oleh penduduk desa tersebut. Tujuan dari pengembangan website desa ini yaitu mengenalkan desa cangkringmalang dan potensi yang dimilikinya. Fungsi dari website yaitu sebagai sarana untuk mendapatkan informasi yang cepat dan mudah. Perpustakaan pada saat ini berkembang ke arah digital mulai dari katalog, jurnal, dan buku. Perpustakaan digital adalah tempat menyimpan koleksi perpustakaan dalam bentuk digital. Tahap pelaksanaan kegiatan meliputi perencanaan, pelaksanaan dan evaluasi. Hasil kegiatan dilaksanakan melalui tiga tahap, yaitu perencanaan yang meliputi observasi dan wawancara untuk pengumpulan data awal, selanjutnya pelaksanaan yang meliputi proses pembuatan website sistem layanan administrasi yang terintegrasi dengan perpustakaan digital desa dan kegiatan seminar, yang selanjutnya di akhir kegiatan dilakukan program pendampingan untuk optimalisasi website desa. Kesimpulan kegiatan adalah terbentuknya sistem layananan adiministrasi desa yang terintegrasi dengan perpustakaan digital sehingga memudahkan perangkat desa dalam pendataan kependudukan dan memudahkan warga desa dalam akses informasi dan layanan administrasi desa serta perpustakaan digital.Kata Kunci: Literasi, Pengembangan website, Perpustakaan digital 
THE EFFECT OF ADDING DRIED MORINGA OLEIFERA L. ON PHYSICOCHEMICAL CHARACTERISTICS AND ORGANOLEPTICS PROPERTY CRACKERS Nisfi, Lailatun; Maghfiroh, Khoirin
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.552

Abstract

Moringa oleifera L. leaf contain energy, fat, protein, carbohydrates, fiber, vitamin A, and vitamin C. Crackers are a processed food made from a hard dough. The addition of dried Moringa oleifera L. leaf is expected to enhance the nutritional value and turn crackers into a functional food with benefits. This study aims to determine the influence of adding dried Moringa oleifera L. leaf on the antioxidant content and organoleptic properties, including taste, color, aroma, and texture of the crackers. The research was conducted at the Food Processing and Biochemistry Laboratory of Yudharta University, Pasuruan, and then Nutrition Laboratory of Airlangga University Surabaya and  then Basic Laboratory of chemistry and biology of Hang tuah University Surabaya. from April to June 2023. The research method employed a Completely Randomized Design with six treatments (0%, 5%, 10%, 15%, 20%, and 30%) repeated three times, resulting in 18 experiments. Physicochemicals data analysis used Minitab software to conduct Analysis of Variance, and Tukey Method was applied for notation determination. Organoleptic testing employed the Friedman test, while the best treatment was determined using the modified De Garmo Effective Index test by Susrini (2003). The results indicate that the addition of dried Moringa oleifera L. leaf significantly affected (p<0.05) the antioxidant activity, taste, color, aroma, and texture of the crackers. The best treatment was P1 (195 grams of dried moringa oleifera: 5 grams of dried Moringa oleifera L. leaf ) with an antioxidant activity of 91.1% Breaking power of 3.67%, moisture content of 5.98%, ash content of 3.3%,and high organoleptic values for taste 3,64%, aroma 4,32%, color 4,32%, and texture 4,08%. The addition of moringa oleifera L. leaf to crackers can enhance the nutritional value of the crackers.
Pendampingan Diversifikasi Pangan Olahan Jagung Berbasis "Less Waste" pada Kelompok Wanita Tani di Desa Kersikan Pasuruan Utomo, Deny; Maghfiroh, Khoirin; Nuswardhani, Sri Karuniari
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9523

Abstract

Corn is a primary commodity in Kersikan Village, cultivated by farmer groups. However, corn processing into food products has not yet been optimized, and current practices often result in waste due to limited knowledge among members of the Women Farmers Group (Kelompok Wanita Tani or KWT). Sustainable assistance is therefore needed to enhance their skills and knowledge. Through ongoing assistance, corn can be diversified into less-waste-based food products, where all parts of the corn are utilized to minimize processing waste. Corn kernels, for instance, are processed into dodol (a local confectionery) and tortilla chips, capitalizing on the nutritional content of corn, which includes carbohydrates, protein, fat, and various vitamins and minerals. Corn silk waste is used to make corn silk tea, which contains phenolic compounds with antioxidant properties. Additionally, corn husks are repurposed as natural packaging for the dodol. This sustainable processing activity engages KWT Permata from Kersikan Village, Gondang Wetan District, Pasuruan Regency, in stages that include socialization, training, technology application, and continued assistance and evaluation. This ongoing assistance model improves partners' knowledge, skills, and understanding in diversifying corn processing with a less-waste approach.
Penerapan PMT Berbasis Bahan Herbal dalam Meningkatkan Pengetahuan Kader Posyandu Stunting di Desa Lemahbang Pasrepan Pasuruan Maghfiroh, Khoirin; Utami, Cahyaning Rini; Saputri, Romadhiyana Kisno
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9524

Abstract

This study aims to evaluate the effectiveness of implementing a herbal-based Supplementary Feeding Program (Pemberian Makanan Tambahan or PMT) in enhancing the knowledge of Posyandu Stunting (POSTING) cadres in Lemahbang Village, Pasrepan, Pasuruan. The method used is Participatory Rural Appraisal (PRA), encompassing observation, focus group discussions (FGDs), training on PMT product development, technology application assistance, healthcare services, and outcome evaluation. The partners in this study were all POSTING cadres in Lemahbang Village. The PMT products created included temulawak (Curcuma xanthorrhiza) milk drinks and kelor (Moringa) seaweed snacks.The results of this Community Service Program (PKM) showed significant improvements in knowledge, skills, interest, and PMT product quality, as measured through questionnaires and interviews conducted before and after the program. Findings indicate a substantial increase, with a 50-80% improvement in POSTING cadres' understanding of nutrition, the benefits of herbal ingredients, and PMT product development. The resulting PMT products were more nutritious and had an extended shelf life.
Upaya Pemanfaatan Limbah Ikan Senangin (Eleutheronema tetradactylum) dalam Pembuatan Stik Sebagai Sumber Pangan Bergizi wafiqotul isma; Maghfiroh, Khoirin; Pamungkas, Pinctada Putri

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5978

Abstract

In an effort to reduce waste and maximize resources, the use of sengin fish waste is processed into healthy and delicious fish stick products. The aim of making fish sticks is to optimize the use of sukain fish waste which has not been used properly, reduce the environmental impact caused by fishery waste, and provide a nutritious food alternative that is economical and easily accessible to the public. This research method includes 1 sample P0 (control) using 50 grams of fish bones and 3 treatments, namely P1 with the addition of 75 grams of fish bones, P2 with the addition of 100 grams of fish bones and P3 with the addition of 125 grams of fish bones. The effect of adding fish bone meal on organoleptic tests showed that the highest average results were in treatment 1 (P1) (3.63), P2 (3.51) and P3 (3.36). In terms of color, P1 is preferred because it is not too brownish. The higher the addition of fish bones, the more dull brown the color of the stick will be. Of the flavors, P1 liked the most because the spices were more pronounced or balanced and were not disguised by the larger number of fish bones. From the aroma, P2 is more preferred because P2 provides sufficient aroma and is liked by the majority of consumers, while P1 is too low and P3 is too high in aroma intensity. In terms of texture, P1 and P2 are more preferred because there is a good balance so the results are similar and in P3 (125 grams) there is an increase in fish bone flour which can make the layers thicker or different so that they are harder
Karakterisasi senyawa kompleks dengan logam transisi pada mikropartikel bunga cempaka (Magnolia champaca (L.) Baill. Ex Pierre) sebagai kandidat potensial nutrasetikal Khoirin Maghfiroh; Deny Utomo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4325

Abstract

The components of complex compounds containing transition metals play a significant role in regulating the nutraceutical ability for disease prevention and treatment. The bonding of complex molecules with transition metals allows energy to be transferred between complex compounds that enter the body and systems within the body. The aim of this research was to investigate the composition of complex chemical components including transition metals used in the processing of M. champaca flowers for potential nutraceuticals. Transition metal identification (XRF), compound identification (LC-MS), functional group identification (FTIR), crystal character identification (XRD), particle surface morphology identification (SEM), particle size identification (PSA), and identification of physicochemical characters of Niacin complex with transition metals (SwissADME) are among the stages of the study. The results showed that the highest type of transition metal was Fe, containing to 0.42%, Niacin group compounds identified were Nicotinic acid and Nicotinamide, in the region 505 - 405 cm-1, there is a transition metal bond with a Fe (Fe - O) functional group, solid particles in M. champaca microparticles were amorphous, peak peaks at an angle of 2ɵ 19,83°, Particle morphology is similar to powder on its surface, particles measuring 208.20 µm. The physicochemical properties of the Niacin complex with transition metals demonstrate that niacin group chemicals have different effects on nicotinic acid and nicotinamide. These complex chemicals are generally easily absorbed by body systems. Since the synthesis of niacin complexes with transition metals has improved physicochemical properties, it could be employed as a possible nutraceutical candidate.
Sifat kimia dan organoleptik food bar kombinasi tepung mocaf (Modified cassava flour) dan tepung kacang tanah (Arachis hypogeaea L.) Dewi Putri Setyowati; Khoirin Maghfiroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4957

Abstract

Food bars are made by combining a variety of mashed food ingredients. These ingredients are fortified with additional nutrients such as cereals, dried fruit, or nuts, which are then held together into a compact form with the help of binders. The aim of this study was to see how mocaf flour and peanut flour affected the chemical and organoleptic qualities of food bars. A one-factor completely randomised design (CRD) was utilised in this study. There were three amounts of mocaf flour and mung bean flour, namely 70g : 30g, 50g : 50g, 30g : 70g. The one-way ANOVA test was used to analyse chemical data, followed by the BNT test. Chemical analysis includes moisture content, ash content, and fiber content. Organoleptic data analysis using the hedonic test. The moisture content test revealed no differences (p=0.36), whereas there were differences in the ash content test (p=0.00), the fiber content test (p=0.00). Organoleptic test showed that there were differences in aroma (p=0.047), texture (p=0.028), taste (p=0.016) and color (p=0.00). According to the results of the effectiveness test, the most effective treatment was A2 with the following criteria: 12.61% moisture content, 1.82% ash content, 1.78% fiber content, and 3.19 aroma, 3.38 color, 3 taste, 42, texture 3.15.
Pengaruh Jenis Medium Terhadap Kecepatan Penetrasi Panas dan Daya Terima Produk Kalengan Ikan Tuna Skipjack (Katsuwonus pelamis) Adnan, Mahfid; Ernawati; Maghfiroh, Khoirin

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i1.3113

Abstract

Tuna fish has high content of protein. The purpose of food processing is to make a well preserve product, improving the taste and increasing economic value. Sterilization of canned tuna is an example of food processing to achieve the above purpose. A well preserve product must be free from the possibility of proliferation of microorganisms. The objective of this study was to investigate and evaluate the impact of medium used in canned tuna product on heat penetration speed during sterilization and to know the preference level by consumer.Determination of F0 value in this research refers to the protocol of Canadian Food Inspection Agency (CFIA) by using general method to analyse data, protein analysis followed Kjeldahl method and organoleptic examination used Friedman test. Analysis of effectiveness index was conducted to determine the best treatment. The experimental design used randomized single design with three kinds of treatments which were repeated 3 times for each observation. Results indicated that the fastest heat penetration was obtained by in brine product with 46 minutes sterilizatiion time, followed by in oil product with 62 minutes, then in brine + oil product with 65 minutes. Analysis of variance showed that treatment of medium usage provides a very significant impact on heat penetration (F count larger than F table 5 % and 1 %). Heat treatment also provides a significant impact on protein content (F count larger than F table 5 % and 1 %). Organoleptic examination showed that treatment gave significant effect on flavour and odor (F count larger than F table), but not significant on color (F count is smaller than F table). In conclusion, the fastest heat penetration was obtained by in brine product with 46 minutes sterilization time, followed by in oil product 62 minutes, then in brine + oil product with 65 minutes. Consumer preference and the best treatment in this research was obtained by in brine + oil product, followed by in oil product, then in brine product.
Co-Authors Adnan, Mahfid As'idah, Fizriyatul Aulia, Lailatuzzahro Al-Akhda Cahyo Bagus Saputro Daimatul Mahmudah Deny Utomo Dewi Farah Adibah Dewi Putri Setyowati E Ernawati, E Erik Cahya Nugraha Ernawati Ernawati Iva Nur Halimah Karimah, Rizka Ajeng Khuddin, Mukhammad Sholeh Mahmudah, Daimatul Miftakhul Arif Saifuddin Islami Muhaimin Rifa'i Nisfi, Lailatun Novanda Dwi Pramana Putra Novi Itsna Hidayati Novita Lidyana Nurdiana Afrida Nuswardhani, Sri Karuniari Nyawijining Tita Ayu Pinctada Putri Pamungkas R.R. Sri Karuniari Nuswardhani Rizka Maulida Rukmini Rukmini Saputri, Romadhiyana Kisno Sayyid Agil Sirot Shochibul Mighfar Sri Widyarti Sutiman B. Sumitro Ummah, Nadifa Zurotul Utami, Cahyaning Rini Utomo, Deny wafiqotul isma