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All Journal Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan West Science Nature and Technology Alamtana
Mutia Devi Ariyana, Mutia Devi
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Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh] Yarfaryh, Uswatun Hasanah; Handayani, Baiq Rien; Ariyana, Mutia Devi; Perdhana, Firman Fajar; Namira, Afrisha Sekar
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

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

Abstract

Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area).  A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area.
Introduksi Teknologi Pengemasan Vakum sebagai Upaya untuk Meningkatkan Masa Simpan Produk di Kawasan Wisata Kuliner Sate Kelurahan Rembiga Ariyana, Mutia Devi; Widyastuti, Sri; Amro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Handayani, Baiq Rien; Sinaga, Yesica Marcelina Romauli; Weriningsih, Wiharyani; Zuhdia, Lalu Diani; Wati, Husnul
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

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

Abstract

Kelurahan Rembiga merupakan kawasan wisata kuliner dengan aneka sate tradisional di Kota Mataram. Para pedagang sate di Kelurahan Rembiga mengemas produk secara konvensional sehingga tidak memiliki umur simpan yang panjang. Tujuan dari pengabdian masyarakat ini adalah memberikan pemahaman pentingnya pengemasan produk dan memperkenalkan teknologi pengemasan vakum pada produk sate. Pengabdian masyarakat dilaksanakan di Kelurahan Rembiga, Kota Mataram dengan peserta dari pemilik dan karyawan UMKM sate Rembiga. Kegiatan sosialisasi dan pelatihan terlaksana dengan peningkatan pemahaman yang signifikan mengenai teknologi pengemasan vakum pada produk sate dalam aspek definisi pengemasan vakum (64%), tujuan pengemasan vakum (44%), jenis produk kuliner yang sesuai dikemas dengan secara vakum (71%), prinsip pengemasan vakum (73%), langkah-langkah pengemasan vakum (73%), dan masa simpan produk kemasan vakum (64%). Keterampilan peserta dalam mengoperasikan portable vacuum sealer mengalami peningkatan 94,47%. Ketertarikan mitra untuk menerapkan metode pengemasan vakum pada produk sate juga meningkat hingga 73%.
Rapid Detection of HDC Gene in Enterobacter aerogenes from Fish Products Using In Silico PCR for Food Safety and Allergy Risk Assessment: Deteksi Cepat Gen HDC pada Enterobacter aerogenes dari Produk Perikanan Menggunakan In Silico PCR untuk Penilaian Keamanan Pangan dan Risiko Alergi Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Pawestri, Setyaning; Pertiwi, Made Gendis Putri; Ariyana, Mutia Devi; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Zuhdia, Lulu Diani
Jurnal Kolaboratif Sains Vol. 8 No. 3: Maret 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i3.7038

Abstract

Histamine poisoning is a significant food safety concern associated with fish and fishery products. Enterobacter aerogenes is one of the histamine-producing bacteria capable of converting L-histidine into histamine through the histidine decarboxylase (HDC) enzyme. The accumulation of histamine in fish and fishery products can lead to allergic reactions and foodborne illnesses, highlighting the need for rapid detection methods. This study aimed to design and optimize primers targeting the HDC gene in E. aerogenes and validate their specificity using in silico PCR. The HDC gene sequence was retrieved from the NCBI GenBank database, and primers were designed using Primer3Plus software. The in silico PCR analysis was performed to assess the specificity of the primers against the genome of E. aerogenes and other histamine-producing bacteria species. The optimized Primer Pair 1 successfully amplified a 230 bp target region, showing high specificity for E. aerogenes in product size and annealing position with no cross-reactivity to other histamine-producing bacteria species. These findings demonstrate the potential of in silico PCR as a rapid and cost-effective screening tool for detecting histamine-producing bacteria in fish and fishery products. However, further in vitro validation is required to confirm the applicability of these primers in real-world food safety and allergy risk assessments.
In Silico Design of Multiplex PCR Primers for the Detection of Foodborne Pathogens in Fermented Shrimp Paste (Terasi) from Lombok Island: In Silico PCR and Primer Verification Unsunnidhal, Lalu; Perdhana, Firman Fajar; Ariyana, Mutia Devi
West Science Nature and Technology Vol. 3 No. 02 (2025): West Science Nature and Technology
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsnt.v3i02.1813

Abstract

Fermented shrimp paste (terasi) is a traditional food product produced by micro, small, and medium enterprises (MSMEs) in Lombok Island, Indonesia. Due to its fermentation and handling processes, terasi is susceptible to contamination by foodborne pathogens. The Indonesian Food and Drug Authority has identified specific bacterial pathogens that pose a risk of contamination in shrimp paste, necessitating accurate and efficient detection methods. Molecular detection using polymerase chain reaction (PCR) is known for its high specificity and sensitivity, as well as its rapid processing time and cost-effectiveness. However, conventional PCR can only detect a single target pathogen in one reaction, limiting its efficiency in screening multiple contaminants simultaneously. This study aims to design and optimize Multiplex PCR primers for detecting multiple foodborne pathogens in terasi through an in-silico approach, followed by In Silico PCR verification to assess primer specificity and efficiency. Target pathogens include Salmonella spp., Staphylococcus aureus and Vibrio cholerae. DNA target sequences were retrieved from the National Center for Biotechnology Information (NCBI) database, and primer design was conducted using Primer3Plus software. The designed primer sets were validated using Primer-BLAST (NCBI), and in-silico PCR was performed to verify amplification efficiency and specificity. The designed primer set has been successfully obtained and evaluated using In Silico PCR and Primer-BLAST (NCBI), confirming its specificity to the target genes. These results demonstrate that the primers can be effectively used as a molecular detection tool for foodborne pathogens. The optimized conditions and validated primer set are expected to contribute to molecular-based food safety detection methods, particularly for Indonesian fermented food products.
Pengaruh Variasi Suhu dan Waktu Penyimpanan Terhadap Karakteristik Nira Aren Sinaga, Yesica Marcelina Romauli; Widyastuti, Sri; Ma’wa, Miftahil; Ariyana, Mutia Devi; Yuniarto, Kurniawan; Fuadi, Mi'raj
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.543

Abstract

Palm sap is one of the non-timber forest products (NTFPs) that has high economic potential as a raw material for palm sugar. However, the quality of palm sap is greatly influenced by storage conditions prior to processing. This study aims to determine the effect of temperature and storage duration on the microbiological, chemical, and physical characteristics of palm sap. Samples of palm sap were collected from Kekait Village, West Lombok, and stored at room temperature and cold temperature (4°C) for 3 to 24 hours. The parameters observed included total yeast, reducing sugar content, alcohol content, total acid titratable (TAT), and turbidity. Data were analyzed using two-way ANOVA, and post-hoc tests were conducted using the Honest Significant Difference at a 5% significance level. The results showed that temperature significantly affected alcohol content and turbidity of the sap. Meanwhile, time significantly affected reducing sugar content, alcohol content, TAT, and turbidity. The interaction between temperature and time significantly affected reducing sugar content, turbidity, and alcohol content. After 3 hours of storage, nira stored at cold temperatures and room temperature already showed a total yeast population of approximately 8 Log CFU/mL. Cold temperatures were not sufficiently effective in preventing yeast growth and nira degradation, as indicated by the production of fermentation products such as reducing sugars, acids, and alcohol.
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.
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.
Edukasi gizi sebagai strategi peningkatan nilai tambah produk inovasi permen susu kambing perah Unsunnidhal, Lalu; Jannah, Raudatul; Putri Pertiwi, Made Gendis; Maliki, Imam; Perdhana, Firman Fajar; Ariyana, Mutia Devi; Suharmanto, Suharmanto; Supinganto, Agus
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.35625

Abstract

AbstrakKoperasi Peternakan Tunas Ridho Illahi di Lombok Timur memiliki potensi produksi susu kambing perah yang tinggi, namun pemanfaatannya masih terbatas pada produk segar sehingga belum memberi nilai tambah optimal. Permasalahan utama yang dihadapi mitra adalah rendahnya diversifikasi produk, desain kemasan yang belum higienis, serta lemahnya strategi pemasaran. Kegiatan pengabdian ini bertujuan untuk meningkatkan nilai tambah susu kambing perah melalui inovasi permen bergizi, dengan penekanan pada edukasi gizi sebagai strategi utama. Metode pelaksanaan meliputi seminar untuk memberikan pemahaman mengenai manfaat gizi susu kambing bagi ibu hamil dan balita, serta workshop untuk melatih keterampilan produksi. Evaluasi dilakukan melalui observasi, diskusi, dan umpan balik peserta. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta dari rerata 4,05 (pre-test) menjadi 9,40 (post-test) atau naik 5,35 poin, serta peningkatan keterampilan dari 23,10 menjadi 72,80 atau naik 49,70 poin; seluruh perbedaan bermakna secara statistik (p = 0,00). Temuan ini menegaskan bahwa edukasi gizi, pelatihan formulasi–proses, dan pendampingan kemasan higienis efektif memperkuat kemandirian koperasi, meningkatkan nilai tambah susu kambing perah, dan membuka perluasan segmen pasar produk pangan lokal bernutrisi. Kata Kunci: edukasi gizi; inovasi produk; koperasi peternakan; permen bergizi; susu kambing perah. Abstract The Tunas Ridho Illahi Livestock Cooperative in East Lombok has high potential for goat milk production, but its utilization is still limited to fresh products, thus not providing optimal added value. The main problems faced by partners are low product diversification, unhygienic packaging design, and weak marketing strategies. This community service activity aims to increase the added value of goat milk through the innovation of nutritious candy, with an emphasis on nutrition education as the main strategy. The implementation method includes seminars to provide an understanding of the nutritional benefits of goat milk for pregnant women and toddlers, and workshops to train production skills. Evaluation is carried out through observation, discussion, and participant feedback. The results of the activity show an increase in participant knowledge from an average of 4.05 (pre-test) to 9.40 (post-test) or an increase of 5.35 points, and an increase in skills from 23.10 to 72.80 or an increase of 49.70 points; all differences are statistically significant (p = 0.00). These findings confirm that nutrition education, formulation-process training, and hygienic packaging assistance are effective in strengthening cooperative independence, increasing the added value of dairy goat milk, and opening up market segments for nutritious local food products. Keywords: nutrition education; product innovation; livestock cooperative; nutritious candy; dairy goat milk.
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 Afni, Nur' Agus Supinganto Ahmad Alamsyah Amaro, Moegiratul Amro, Moegiratul Amuddin Anggraini, Ines Marisya Dwi Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dody Handito, Dody Elya Antariksana Bachmida Febriandito, Muhammad ‘Aidil Firman Fajar Perdhana Imam Maliki Kirtiyani, Ni Kadek Ayu Astiti Kurniawan Yuniarto Ma’wa, Miftahil Mi’raj Fuadi Namira, Afrisha Sekar Ningsi Ningsi OKI SAPUTRA Perdhana, Firman Fajar Pertiwi, Made Gendis Putri Putri Pertiwi, Made Gendis Qabul Dinanta Utama raudatul jannah Rini Nofrida Sari, Ira Musfita Setyaning Pawestri Sri Widyastuti Suharmanto Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zuhdia, Lulu Diani