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All Journal Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Al-Kharaj: Journal of Islamic Economic and Business G-Tech : Jurnal Teknologi Terapan PLAKAT : Jurnal Pelayanan Kepada Masyarakat Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia
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AKTIVITAS ANTIOKSIDAN KOMPONEN FUNGSIONAL TEPUNG DAUN KELOR (Moringa oleifera Lam) The Effect of Drying Temperature and Time on Antioxidant Activity and Functional Component of Drumstick Powder (Moringa Oleifera Lam)) Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa
REKAPANGAN Vol 6, No 2 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

AbstractDrumstick (Moringa oleifera Lam.) the most widely cultivated species of amonogeneric family Moringaceae that grows in the tropics. Drumstick leaveshave about 7 - 12 m, compound leaves, and small rounded. Drumstick leavescontain vitamin C (220 mg), 6.78 mg β-carotene. Leaves of Drumstick plant canbe consumed as a vegetable and used as plant medicine. The aim of thisresearch was to determine the effect of drying temperature and time on thequality of leaf powder of drumstick. The Method of this research was factorialarranged in a completely randomized design (CRD) with 2 factors and 3replications. The first factor is the drying temperature (50oC, 60oC, 70oC) and thesecond factor is the drying time (4 h, 5 h, 6 h) with the parameters measuredwere moisture content, yield, vitamin C, β-carotene, antioxidant activity,chlorophyll, phenol in drumstick leaf powder. The results showed that the besttreatment is drying at 60 oC and 5 h that produce the highest antioxidant activityof 35.777(%DPPH) with moisture content of 14.315%, 30.033% yield, levels ofVit. C 19.364 mg / g, the content of β-carotene 43.318 mg / g, f 6630.12 ppmphenol content, chlorophyll content of 0.664 mg / g.Keyword : Kelor, drumstick, antioxidant, temperature, time, leaf powderAbstrakKelor (Moringa oleifera Lam.) merupakan famili Moringaceae yangtumbuh di daerah tropis, tanaman kelor memiliki tinggi sekitar 7 shingga 12 m,daunnya majemuk, dan membundar kecil-kecil. Daun kelor memiliki kandunganvitamin C (220 mg), β-karoten 6,78 mg sebagai komponen fungsional sehinggatanaman kelor ini dapat dikonsumsi sebagai sayuran dan dijadikan tanamanobat.Tujuan penelitian adalah untuk mengetahui pengaruh suhu dan waktupengeringan terhadap aktivitas antioksidan dan komponen fungsional tepungdaun kelor. Metode penelitian ini disusun secara faktorial dalam rancangan acaklengkap (RAL) dengan 2 faktor dan 3 ulangan. Faktor pertama adalah suhupengeringan ( 50oC, 60oC, 70oC) dan faktor kedua adalah waktu pengeringan (4jam, 5 jam, 6 jam) dengan parameter yang diamati adalah kadar air, rendemen,vitamin C, β-karoten, aktivitas antioksidan, klorofil, fenol pada tepung daun kelor.Hasil penelitian menunjukan bahwa perlakuan terbaik pengeringan adalah padasuhu 60 0C dan waktu 5 jam dengan menghasilkan aktivitas antioksidan tertinggi35,777(%DPPH) dengan kandungan kadar air 14,315%, rendemen 30,033 %,kadar Vit. C 19,364 mg/g, kandungan β-karoten 43,318 μg/g, kandungan fenol6.630,12f ppm, kandungan klorofil 0,664 mg/g.Kata kunci : Kelor, antioksidan, suhu, waktu, tepung.
PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN ROTI MANIS SEBAGAI UPAYA PENGURANGAN PENGGUNAAN TEPUNG TERIGU (Utilization Of Brown Rice Flour in the Making of Sweet Bread to Reduction using of Wheat Flour ) Wijaya, Ulya Sarofa Ratna Yulistiani
REKAPANGAN Vol 6, No 2 (2012): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRACTSweet bread is a product that is the result of roasting process dough that has beenfermented with the main ingredient wheat flour. The wheat flour is obtained from wheat flouras the main raw material that has to be imported. In order to reduce the use of wheat flour inmaking bread, then it is added with the brown rice flour whichbecomes substitution for wheatflour. Brown rice flour is gluten-free flour, brown rice are produced from organically farmed.This study aimed to acknowledge the effect of substitution of brown rice flour and glutenaddition to the quality of the physical, chemical, organoleptic and acknowledge the besttreatment combination.This research usedCompletely Randomized Design(CRD) arrangedin factorialconsisting of 2 factorsand 3replications. The first factors is the substitutionofbrown riceflour10%, 20%, 30% and thesecondfactoris the addition ofgluten2%, 4%,6%.The results showed that the best treatment isthesubstitution of brown rice flour 10% (w /w) and the addition of 6% gluten that produces sweet bread with criteria: 27.282% watercontent, protein content 9.761%, 43.030% starch content, the levels of β-carotene 1.91mg/100g, 648.160% volume expansion, 0.321% pore number, organoleptic value: 147.5texture; colors 110.5; flavor 149.5; aroma 137.5.Keywords: wheat flour, red rice flour, gluten ABSTRAKRoti manis adalah produk olahan yang merupakan hasil proses pemangganganadonan yang telah di fermentasi dengan bahan utama adalah tepung terigu, dimana tepungterigu diperoleh dari gandum yang sebagai bahan baku utama ini harus diimpor. Dalamrangka untuk mengurangi penggunaan tepung terigu dalam pembuatan roti maka ditambahkan tepung beras merah yang menjadikan subtitusi terhadap tepung terigu. Tepungberas merah adalah tepung bebas gluten, dihasilkan dari beras merah yang dibudidayasecara organik.Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung berasmerah dan penambahan gluten terhadap kualitas kimia, fisik dan organoleptiksertamengetahui kombinasi perlakuan terbaik.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secarafaktorial yang terdiri dari 2 faktor dan diulang 3 kali. Faktor I adalah subtitusi tepung berasmerah 10%, 20%, 30% dan faktor II adalah penambahan gluten 2%, 4%, 6%.Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada perlakuansubstitusi tepung beras merah10% (b/b) dan penambahan gluten 6% yang menghasilkanroti manis dengan criteria kadar air 27,282%, kadar protein 9,761%, kadar pati 43,030%,kadar β-karoten 1,91 mg/100g, volume pengembangan 648,160%, jumlah pori 0,321%, nilaiorganoleptik tekstur147,5 ; warna110,5; rasa 149,5 ; aroma 137.Keywords: tepung terigu, tepung beras merah, gluten
KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT Sri Winarti; Ulya Sarofa; Vidya Vianita Wulandari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1026.403 KB) | DOI: 10.21107/agrointek.v14i1.7042

Abstract

Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%
KARAKTERISTIK JELLY DRINK SINBIOTIK DARI SUSU KEDELAI DAN EKSTRAK BUAH NAGA MERAH (Hylocereus polyrhizus) Sri Winarti; Ulya Sarofa; Koyi Fatkul Rodiyah
AGROINTEK Vol 12, No 1 (2018)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v12i1.3806

Abstract

Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics. The purpose of this study was to determine the effect concentration of carrageenan and fermentation timt on the quality of jelly drink sinbiotik soy milk and red dragon fruit extract. The method used in this research is Completely Randomized Design with two factors. The first factor was the concentration of carrageenan (0.4%, 0.6%, 0.8%) and the second factor of fermentation time (18 hours, 20 hours, 22 hours and 24 hours). To know the difference between treatments used Duncan Multiple Range Test (DMRT 5%). The results showed that the best treatment was the addition of carrageenan 0,8% and the  fermentation time of 24 hours which resulted jelly drink sinbiotik with pH value 3,7, total acid 1,02%, total lactic acid bacteria (BAL) 11,13 log cfu/ml, total sugar 7.92%, 1.89% dissolved protein, total anthocyanin 0.645% and gel strength 3.27 N.
Training and Mentoring of Making Corn Catfish Nougat in Sambiyan Village, Bangkalan, Madura Rosida; Diah Hari Suryaningrum; Ulya Sarofa
Nusantara Science and Technology Proceedings 4th International Seminar of Research Month
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2019.0447

Abstract

In the training and mentoring of corn and catfish processing products in Sambiyan Village, Bangkalan Madura aimed to increase the knowledge and skills the member of farmer women grup “Melati” as a nougat product which had high selling value so that it could give benefit to them. The implementation method that was used in this activity was discussion about the problem of the village, training, and mentoring so it could give a solution to the problem faced by society. The added value for the community service program was endeavoring the housewife of farmers to use their spare time by making corn-catfish nougat which was easy to make and useful for their welfare. Base on the implementation of the program, it revealed improving the knowledge and skill of people in making corn-catfish nougat. In conclusion, this community service could support and assist the partner to create a positive effect on autonomy and increased people's productivity.
Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour Jariyah; Ulya Sarofa; Nurul Absyah Wahyuningtyas
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0509

Abstract

Biscuits are foods made from wheat flour with the addition of other food ingredients. It is made through the process of heating and printing. The characteristics of biscuits are generally determined by their crisp texture. One of its ingredients is Pedada fruit flour (PFF) which has high dietary fiber content. It serves as a complement when added to purple sweet potato (PSP) flour with a high source of anthocyanin and antioxidants. The purpose of this study is to optimize the effect of the proportion between PFF and PSP flour on product quality. The research method used was the Response Surface Methodology (RSM) code. The experimental level values were: +1,414(17.5:100); +1(15:95); 0(10:90); -1(5:85); and -1,414(2.5:80). Furthermore, the research designs between PSP flour to PFF were: (85:5); (95:5); (85:15); (95:15); (90:10); (90:10); (90:10); (90:10); (90:10); (90:2.5); (90:17.5); (80:10); and (100: 10). The data obtained were analyzed using the Expert Design 10.0 analysis. The results showed that the best treatment was in the proportion of PFF to PSP flour having a value of (90:10). This produced biscuits with criteria of: 6.18% of moisture; 2.63% of ash; 0.87% of fat; 3.26% of protein; 2.15% of crude fiber; 1.65% of antioxidant; breaking strength 7.43N; color L*34.0; color a*17.4; and color b*10.8. The optimum solution table obtained was level 2.5, and 99.88 for PFF and PSP flour respectively.
Characteristics of Marshmallow from a Mixture of Watermelon Albedo (Citrullus vulgaris Schard) and Rosella Flower (Hibiscus sabdariffa) Extract with The Addition of Gelatin Ulya Sarofa; Andre Yusuf Trisna Putra; Lupita Khatty Indah Napitupulu
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

Watermelon albedo is a food waste that still has nutrients that can be used. The presence of nutritional compounds causes watermelon albedo potential to be processed into marshmallow products. The addition of rosella flower extract was expected to improve the sensory properties of the marshmallow. This study aims to determine the effect of the ratio of watermelon albedo juice to the rosella flower extract and the impact of the addition of gelatin on the characteristics of marshmallows. This study used a completely randomized design (CRD) with two factors, namely the proportion of watermelon albedo juice: rosella flower extract (60:40, 70:30, 80:20) and the addition of gelatin (10%, 12%, 14%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan's test (DMRT). The best treatment was obtained in the treatment of the proportions of watermelon albedo juice: rosella flower extract (70:30) with the addition of 14% gelatin which produced marshmallows with a characteristic moisture content of 24.33%; ash content 1.06%; vitamin C content 16.67 mg/100g; antioxidant activity 19.56%; reducing sugar content of 23.15%; hardness 1.07 N; lightness -15,7; redness 5,45; yellowness 0,95 the average value of color preference is 3.50 ( like); aroma 3.45 ( rather like); taste 2.95 (neutral); and texture 3.85 ( like).
Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride Eva amelia Reza Hanum; Ratna Yulistiani; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.627 KB) | DOI: 10.29165/ajarcde.v6i2.95

Abstract

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic characteristics of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions. Data analysis using ANOVA was continued with Duncan's multiple range test (DMRT) at the 5% confidence level. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels, that was wuluh starfruit 30% (A1), lime 7.5% (A2), lemon 7.5% (A3), and concentration of calcium chloride (B) which consists of three levels (0.01% (B1), 0.02% (B2), and 0.03% (B3)). Parameters observed included pH, titratable acidity, moisture content, yield, calcium content, fat content, protein content, ash content, hardness, and organoleptic analysis including taste, aroma, color, and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value, titratable acidity, yield, moisture content, calcium content, fat content, protein content, ash content, hardness, and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.03% calcium chloride was the best treatment with pH 5.05, titratable acidity 3.25%, moisture content 60.80%, yield 22.05%, calcium 1.16 mg/100 g, ash content 2,13%, fat content 0.090%, protein content 18.87%, hardness 14.87 gf, and taste not sour, not fruity, quite white, and not hard.d to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.
Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata) Firsty Ainun Zalzabila Ansori; Ulya Sarofa; Riski Ayu Anggreini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3108

Abstract

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.
Characteristics of Fruit Jelly Candy (Study of The Proportion of Siwalan Juice (Borassus flabellifer) and Beetroot (Beta vulgaris L) Juice with Sorbitol Addition) Ulya Sarofa; Ratna Yulistiani; Dianti Alfiana; Rani Ismuningtyas
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2739

Abstract

Siwalan is a local fruit that has nutritional content and has not been processed. The addition of beetroot root juice to the siwalan jelly candy was expected to improve sensory and chemical characteristics such as increasing antioxidant activity. This study aims to determine the effect of the proportion of siwalan juice: beetroot juice and the addition of sorbitol on the characteristics of the siwalan fruit jelly candy. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the proportion of siwalan juice: beetroot juice (90:10, 80:20, and 70:30). While the second factor was the addition of sorbitol 50%, 60%, and 70%. The data obtained were tested using ANOVA and continued with the DMRT test. The results showed that the treatment of siwalan juice: beetroot juice (90:10) with a sorbitol concentration of 70% was the best treatment with a water content value of 14.33%, ash content 1.09%, vitamin C content 8.75 mg/100g, antioxidant activity 56.63%, total phenol 7.41 mg TAE/gr, gel strength 13.13 N, and organoleptic test including color 4.68 (slightly like), taste 4.72 (slightly like), aroma 3.92 (slightly like), texture 3.68 (slightly like).
Co-Authors A.A. Brahmanti Abharul Lubbi Adawiyah, Indriyati Agnes Maharani Zikri Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Atzmarany Putri Arprassinta Aulia Ramadhani Aurellia Salsabila Ayin Ika Wayuni Butsainah Abidah Dzakiyyah Chika Safira Riyananda Dadik Raharjo Deane Damayanty Dedin Finatsiyatull Rosida Diah Hari Suryaningrum Dianti Alfiana Didiek Tranggono Diky Efendi Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Farah Nur Rahma Firsty Ainun Zalzabila Ansori Fitriana Wijayanti Hadi Munarko Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Kadek Bayu Darma Mahardika Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Luqman Agung Wicaksono M. Alfid Kurnianto Madany Akbar Setyari Ishaqy Mahatma Bintang Safir Kelana Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Mohammad Rafi Prasetyo Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nesha Aulia Septianty Nurida Tri Novita Nurul Absyah Wahyuningtyas Rachmawati Nurma Fatikhah Nur Rahmawati Rahmawati Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Riski Ayu Anggreini Rosida Rosida Rosida Rosida Rosida Rosida R Samii’unida Liona Urania Sania Khoiri Rahma Selvina Puspita Sari Sindy Puspitasari Sri Winarti Sri Winarti Sri Winarti Sri Winarti Ufairah Fithriyati Vania Tiara Salsabila Vidya Vianita Wulandari Wildan Taufik Raharja Winarti, Sri Yunita Satya Pratiwi Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainal Abidin Achmad