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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 Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdi Panca Marga Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) 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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Pengaruh Jenis Medium Terhadap Kecepatan Penetrasi Panas dan Daya Terima Produk Kalengan Ikan Tuna Skipjack (Katsuwonus pelamis) Adnan, Mahfid; Ernawati; Maghfiroh, Khoirin
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 1 (2022): Juni
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.
Upaya Pemanfaatan Limbah Ikan Senangin (Eleutheronema tetradactylum) dalam Pembuatan Stik Sebagai Sumber Pangan Bergizi wafiqotul isma; Maghfiroh, Khoirin; Pamungkas, Pinctada Putri
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 2 (2024): Desember
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
Cardamom (Elettaria cardamomum) and Sappan Wood (Caesalpinia sappan L.) Proportion Effect on the Antioxidant Activity of "Wedang Kapusecang" Maghfiroh, Khoirin; Mighfar, Shochibul
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, 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.
Pengaruh Penambahan Daun Jeruk Nipis (Citrus Aurantifolia) terhadap Aktivitas Antioksidan Minuman Seduhan Daun Kumis Kucing (Orthosiphon Aristatus Bl. Miq.) Bahria Ulfa; Khoirin Maghfiroh
JURNAL RISET RUMPUN ILMU KESEHATAN Vol. 4 No. 3 (2025): Desember : Jurnal Riset Rumpun Ilmu Kesehatan
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrikes.v4i3.6633

Abstract

The use of medicinal plants as herbal beverages has long been a part of Indonesian culture. However, the less preferred taste and aroma are obstacles to consumer acceptance. Cat's Whiskers leaves (Orthosiphon aristatus) are known to contain bioactive compounds that act as antioxidants, while Key Lime leaves (Citrus aurantifolia) have a fresh aroma and functional properties that can enhance flavor and health benefits. This study aims to evaluate the effect of adding Key Lime leaves (Citrus aurantifolia) on the chemical characteristics, sensory properties, and effectiveness of brewed Cat's Whiskers (Orthosiphon aristatus) leaf beverages.Five formulations with varying concentrations of Key Lime leaves (0%, 5%, 10%, 15%, and 20%) were tested based on the parameters of moisture content, ash content, pH, solubility, antioxidant activity, and organoleptic tests including color, aroma, taste, and texture. The results showed that the addition of Key Lime leaves significantly improved the chemical quality and sensory acceptability, with the best formulation obtained in treatment P4 (20% Key Lime leaves + 15g Cat's Whiskers), which provided an optimal balance between stability, nutritional content, and organoleptic quality. The addition of Key Lime leaves is recommended as an innovation in the development of functional herbal beverages based on Cat's Whiskers.
Peningkatan Jiwa Kewirausahaan Ibu-ibu PKK Melaui Pelatihan Diversifikasi Olahan Buah Siwalan di Kecamatan Paciran Hidayati, Novi Itsna; Maghfiroh, Khoirin; Ernawati, Ernawati; Lidyana, Novita
Abdi Panca Marga Vol 4 No 1 (2023): Jurnal Abdi Panca Marga Edisi Mei 2023
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.v4i1.1329

Abstract

Siwalan tree is a versatile plant, one of which can produce juice which is used as a drink with a high taste and distinctive fragrance characteristics. Through processed differentification, Siwalan Fruit can produce various products that can be commercially useful. In Sumurgayam Village, Paciran District, on average, women only work as housewives. The purpose of this activity is to cultivate entrepreneurial skills through the processing of food made from siwalan fruit to PKK mothers in Sumurgayam Village, Paciran District, Kabipaten Lamongan. This activity time will be held for 3 days on February 20-22, 2023. The place where this activity was held was in Sumurgayam Village, Paciran District, Lamongan Regency. This activity uses the method of lectures, discussions, questions and answers and provides training on diversification of various processed dishes made from Siwalan Fruit to PKK mothers. The results obtained from this activity were PKK mothers, knowledge and skills that increased by more than 75% of the total participants in processing Siwalan Fruit into various high-value preparations. The more difficult the process of making process, the lower the percentage of skills of trainees.
PEMBERDAYAAN KELOMPOK BUDIDAYA IKAN BANDENG BERBASIS IOT DI KELURAHAN TAPA’AN PASURUAN Ernawati, Ernawati; Saputro, Cahyo Bagus; Sirot, Sayyid Agil; Ayu, Nyawijining Tita; Hidayati, Novi Itsna; Maghfiroh, Khoirin
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.
Adaptive Immune Response Stimulation on Nephrolithiasis Mice Model after Treatment of Tempuyung (Sonchus arvensis L.) Leaf Extract Maghfiroh, Khoirin; Rifa'i, Muhaimin; Widyarti, Sri
The Journal of Experimental Life Science Vol. 4 No. 2 (2014)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.837 KB) | DOI: 10.21776/ub.jels.2014.004.02.02

Abstract

Calcium crystal accumulation on kidney can cause kidney stone (nephrolithiasis). The oxalate calcium crystal which is deposite on the kidney can trigger inflammation on the epithelial that is able to induce cells death (necrosis). The necrosis is able to cause inflammation and it will affect the body's immune system. Infection agent that comes to the body will be responded by the innate immunity which will be responded later by adaptive immunity. One of herbal agent that is expected to be used to stimulate adaptive immunity response is Tempuyung (Sonchus arvensis) leaf extract. The aim of this study is to find out the change of relative amount of CD4+ T cells, CD8+ T cells, and B (B220) cells on nephrolithiasis mice model after S.arvensis leaf extract. The mice are divided into six groups; control group, placebo, nephrolithiasis, S.arvensis leaf extract for 7 days, nephrolithiasis then it is continued with S.arvensis leaf extract for 7 days, and simultaneous (nephrolithiasis and S.arvensis leaf extract for 3 months). The amount of relative T lymphocyte cells is measured by using BD FACSCalibur FlowcytometerTM. The data is analyzed by using ANOVA one way (p<0.05) using SPSS 16.0 software for Windows. The result shows that there are changes of relative CD4+ T cells, CD8+ T cells, and B (B220) cells on nephrolithiasis mice model after the giving of S.arvensis leaf extract. The treatment of S.arvensis leaf extract on the nephrolithiasis mice model can stimulate the homeostatic activity by suppressing the B cells. Compound of S.arvensis leaf extract that can inhibit of Th1 cells and the increase of Th2 cells by proliferation cells activity. The treatment of S.arvensis leaf extract for 7 days can suppress CD4+. The S.arvensis leaf extract can stimulate adaptive immune response which is caused by immunomodulatory active component.Keywords: Nephrolithiasis, Sonchus arvensis L., leaf extract, adaptive immune response.
Integrasi Sistem Pengelolaan Sampah Berkelanjutan Berbasis WhatsApp chatbot di Desa Karangsono Khoirin Maghfiroh; Mukhammad Ilham Mufid; Luluk Badriyah; Mas Muhammad Iwan Falik; Luluk Anisa; Hesty Nurlita Fauzia
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 7 No. 2 (2026): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v7i2.42620

Abstract

Purpose –The aim of activity to increase understanding of Karangsono Village community in managing waste independently at home and optimizing the role of waste banks and WDS as places for sustainable final waste management through digital technology. Design/methodology/approach – The program implementation stages include socialization, training, mentoring, and evaluation. The waste management system is centralized within the Village-Owned Enterprise (BUMDES) in Karangsono. Findings – According to the activity's results, 95%, 86%, 73%, and 93% respondents respectively, have increased their knowledge of how to distinguish, sort, and properly manage waste. Additionally, 69%, 82%, 78%, 89%, 78%, and 76% respondents have increased their awareness of how to manage household waste, use plastic bags, recycle plastic waste, and avoid piling up waste at home. Finally, 89%, 95%, 84%, 93%, 86%, 84%, and 86% respondents have an impact on aspects of village environment. The Owned Enterprise manages a Waste Bank and Waste Disposal Site (WDS) to facilitate direct waste management by collecting waste from the community. In addition to WDS, there are waste banks that manage dry waste through a savings system similar to that used in financial institutions. Originality/value – Digital technology in the form of WhatsApp Bots helps improve the efficiency of integrated waste management system at WDS and waste banks.
Peran Sinergi Produk Susu–Durian Lokal dan Psikoedukasi Keluarga untuk Peningkatan Kapasitas Kader Posyandu Desa Tempuran Cahyaning Rini Utami; Lailatuzzahro Al-Akhda Auli; Khoirin Maghfiroh
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.21014

Abstract

Penguatan kapasitas kader posyandu melalui pemanfaatan potensi pangan lokal merupakan strategi penting untuk menurunkan risiko gizi buruk pada balita. Desa Tempuran, Kabupaten Pasuruan, memiliki ketersediaan susu sapi segar dan durian montong yang selama ini belum diolah secara optimal. Kegiatan pengabdian ini dilaksanakan dengan pendekatan partisipatif melalui enam tahapan, meliputi identifikasi masalah dan potensi lokal, perencanaan program, pelatihan pembuatan yoghurt dan permen susu–durian, psikoedukasi keluarga, pendampingan simulasi klinik psikologis, serta monitoring dan evaluasi. Analisis dilakukan dengan observasi lapangan, dokumentasi, serta uji pre-test dan post-test menggunakan paired sample t-test (α=0,05). Hasil menunjukkan bahwa kader posyandu yang mayoritas berusia produktif mampu meningkatkan keterampilan teknis dalam pasteurisasi susu, proses fermentasi yoghurt, serta pengolahan permen dengan pengendalian suhu kritis. Evaluasi daya terima menunjukkan produk berbasis susu–durian memiliki potensi diterima sebagai pangan fungsional. Selain itu, terjadi peningkatan signifikan pada pengetahuan kader, yaitu pemahaman family well-being dari 51,2% menjadi 84,3%, teknik komunikasi dari 53,5% menjadi 82,7%, dan strategi pendampingan gizi keluarga dari 52,1% menjadi 83,5%. Integrasi pelatihan pangan lokal dengan psikoedukasi dan simulasi klinik psikologis terbukti memperkuat kapasitas kader dalam mendukung gizi balita dan kesejahteraan keluarga. Peran sinergi produk susu–durian lokal dengan psikoedukasi kader mampu menjadi model pemberdayaan masyarakat yang relevan diterapkan di wilayah lain. Disarankan keberlanjutan program melalui pendampingan lanjutan serta pengembangan jejaring kemitraan untuk memperluas dampak pengabdian. 
Pendampingan Diversifikasi Pangan Olahan Jagung Berbasis "Less Waste" pada Kelompok Wanita Tani di Desa Kersikan Pasuruan Deny Utomo; Khoirin Maghfiroh; Sri Karuniari Nuswardhani
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.
Co-Authors Adnan, Mahfid As'idah, Fizriyatul Ayu, Nyawijining Tita Bahria Ulfa Cahyaning Rini Utami Daimatul Mahmudah Deny Utomo Dewi Farah Adibah Dewi Putri Setyowati E Ernawati, E Erik Cahya Nugraha Ernawati Ernawati Ernawati Hesty Nurlita Fauzia Hidayati, Novi Itsna Iva Nur Halimah Karimah, Rizka Ajeng Khuddin, Mukhammad Sholeh Lailatuzzahro Al-Akhda Aulia Lidyana, Novita Luluk Anisa Luluk Badriyah Mahmudah, Daimatul Mas Muhammad Iwan Falik Miftakhul Arif Saifuddin Islami Mighfar, Shochibul Mukhammad Ilham Mufid Nisfi, Lailatun Novanda Dwi Pramana Putra Novi Itsna Hidayati Nurdiana Afrida Pamungkas, Pinctada Putri Pinctada Putri Pamungkas R.R. Sri Karuniari Nuswardhani Rifa'i, Muhaimin Rizka Maulida Rukmini Rukmini Saputri, Romadhiyana Kisno Saputro, Cahyo Bagus Setyowati, Dewi Putri Sirot, Sayyid Agil Siti, Diyah Sri Widyarti Sutiman B. Sumitro Ummah, Nadifa Zurotul Utami, Cahyaning Rini wafiqotul isma