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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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The Potential of Mixed Tea from Mangosteen Pericarp, Clove, And Cinnamon in The Functional Scope of Creating a Healthy Liver Organ Yunita Satya Pratiwi; Yusinta Aristina Sanjaya; Rosida; Ratna Yulistiani; Ulya Sarofa; Anggun Pratiwi Rohimatul Inziyah; Nadien Mutia Intan Maulidi; Ufairah Fithriyati
Nusantara Science and Technology Proceedings 5th 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.2024.4509

Abstract

The liver, which is the largest organ in the intestinal tract can do several very complex jobs. The use of herbal teas that utilize plants with high antioxidant content is one strategy that is starting to attract interest. In tea form, a blend of mangosteen pericarp, cloves, and cinnamon can protect the liver from oxidative damage and inflammation. The purpose of this article is to explore, analyze, and summarize various theories about the potential of a mixture of mangosteen, cinnamon, and clove tea, hepatoprotective mechanisms, and liver health biomarkers in terms of antioxidant content. The writing method used is a literature review from international and national journals by tracing and summarizing several theories related to the topic and title of the article to be written, which ultimately develops new conclusions as broader and stronger theories. The results show that mangosteen peel, cloves and cinnamon have functional benefits, namely they can create a healthy liver because of their antioxidant content. Mangosteen peel contains quite high polyphenol antioxidants, including xanthones, phenolic acids, flavonoids, catechins, hexadecanoic acid, and oleic acid. Cloves contain the antioxidants eugenol, saponins, tannins, flavonoids, and polyphenols. Cinnamon contains phenolic antioxidants such as eugenol, cinamic aldehyde and beta caryo-phyllene Damage to cell membranes and proteins is a sign of oxidative stress caused by free radicals. Therefore, antioxidants are needed to convert free radicals into non-reactive compounds. Biomarkers of a healthy or damaged liver are through blood tests including levels of SGPT, SGOT, SGPT-SGOT, Gamma GT, albumin and globulin levels, bile acid levels, and bilirubin levels. In conclusion, tea mixed with mangosteen peel, cloves, and cinnamon contains high levels of antioxidants so it has the potential to protect against liver damage due to various oxidative stress factors.
Characteristics of Barlin Banana Velva (Musa acuminata) With the Addition of Katuk Leaf Extract (Sauropus androgynus (l.) merr) And CMC Concentration Ulya Sarofa; Jariyah; Ken Ratri Dyah Palupi
Nusantara Science and Technology Proceedings 4th 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.2023.3615

Abstract

Barlin banana contain high nutrients but are not widely processed. Barlin banana velva with the addition of katuk leaf extract will produce a frozen dessert product that is high in nutrition. The addition of CMC (carboxy methyl cellulose) is expected to improve the physicochemical properties of the Velva. This research aimed to determine the effect of katuk leaf extract addition and CMC concentration on the physical, chemical, and organoleptic characteristics of barlin banana velva. This research used a Completely Randomized Design factorial pattern of two factors. Factor I was the addition of katuk leaf extract (2%, 4%, and 6%) and factor II was the concentration of CMC (0.5%, 0.6%, and 0.7 %). The data obtained was then analyzed using analysis of variance, if there were differences, it was continued with the Duncan test (DMRT). The results showed that the best treatment was on the addition of katuk leaf extract 6% and the concentration of CMC 0.5 % which produced barlin banana velva with water content of 70.76%, total solids 29.21%, antioxidant activity 29.15%, total phenols 1.007 mg TAE/g, vitamin C 35.49 mg/100gr, overrun 19.76%, melting time 19.33 minutes, and viscosity 2.16 Pa.s, hedonic organoleptic tests include taste 3.241 (liked a bit), aroma 3.068 (liked a little), texture 3.860 (like), and color 3.724 (like).
PENGARUH KONSENTRASI ANTI KEMPAL MAGNESIUM KARBONAT (MgCO3) DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK SAMBAL TUMPANG BUBUK Nesha Aulia Septianty; Sri Winarti; Ulya Sarofa
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/84v3hf48

Abstract

Sambal tumpang merupakan makanan khas berupa sambal yang terbuat dari cabai dengan penambahan tempe semangit serta beberapa bumbu lain. Sambal tumpang biasanya tidak dapat bertahan lama untuk itu dapat diolah menjadi produk bubuk.  Produk bubuk memiliki sifat higroskopis sehingga mudah mengalami penggumpalan selama penyimpanan. Salah satu cara untuk mencegah penggumpalan adalah dengan menambahkan anti kempal yaitu bahan tambahan pangan yang dapat mempengaruhi  sifat produk dan membantu mencegah penggumpalan. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi anti kempal  magnesium karbonat (MgCO3) dan lama penyimpanan terhadap karakteristik fisikokimia (sudut curah, kadar air dan aktivitas air), mikrobiologi (total mikroba) dan organoleptik (warna, aroma, dan tekstur) sambal tumpang bubuk. Metode penelitian  menggunakan rancangan acak lengkap (RAL) pola faktorial 2 faktor dengan 2 kali ulangan. Faktor I adalah konsentrasi anti  kempal magnesium karbonat (0%; 0,5%; 1,0%; dan 1,5%). Faktor II adalah lama penyimpanan (hari ke-0, 7, 14, 21, dan 28). Data  dianalisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kesalahan 5%. Perbedaan konsentrasi anti kempal magnesium karbonat (MgCO3) dan lama penyimpanan menunjukan hasil yang berpengaruh nyata (p<0,05) pada sudut curah, kadar air, aktivitas air, total mikroba, organoleptik warna dan tekstur namun tidak  berpengaruh nyata pada aroma sambal tumpang bubuk. Penambahan 1,5% anti kempal magnesium karbonat pada sambal tumpang bubuk yang disimpan hingga hari ke-28 menghasilkan produk yang masih layak untuk dikonsumsi berdasarkan SNI 01 3709-1995 tentang rempah bubuk dengan kadar air (5,012%) dan total mikroba (4,511 koloni/g). 
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PATTY ANALOG NANGKA MUDA DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.) DENGAN PENAMBAHAN TEPUNG JANGKRIK (Acheta domesticus) Farah Nur Rahma; Ulya Sarofa; Yushinta Aristina Sanjaya
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/xk2nmk91

Abstract

Patty analog adalah patty yang terbuat dari bahan non daging tetapi memiliki karakteristik fisikokimia menyerupai  patty daging. Penelitian ini bertujuan untuk mempelajari pengaruh perlakuan proporsi nangka muda dan tepung koro  pedang dengan penambahan tepung jangkrik terhadap kualitas fisikokimia dan organoleptik patty analog. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor. Faktor pertama adalah proporsi nangka muda dan  tepung koro (60:40, 70:30, 80:20) dan faktor kedua penambahan tepung jangkrik (5%, 10%, 15%). Hasil penelitian  menunjukkan perlakuan terbaik didapatkan dari perlakuan proporsi nangka muda dan tepung koro (60:40) dan tepung  jangkrik 15% yang menghasilkan patty analog dengan dengan kadar air 50,94%, kadar abu 0,99%, kadar protein 23,01%,  kadar lemak 9,20%, kadar karbohidrat 15,76%, kadar serat kasar 7,38%, WHC 78,20%, cooking loss 4,78%, hardness  3968,19 g, dan chewiness 832,89 g.mm, serta parameter organoleptik dengan skor warna 4 (suka), skor rasa 3,2 (netral), skor aroma 3,56 (suka), dan skor tekstur 3,48 (suka). Penelitian ini menunjukkan potensi nangka muda dan tepung koro  serta tepung jangkrik sebagai bahan pembuatan patty analog, menjawab kebutuhan akan sumber protein yang  berkelanjutan di industri makanan.
PENGARUH PROPORSI TEPUNG BERAS KETAN HITAM DENGAN TEPUNG TAPIOKA SERTA PENAMBAHAN IOTA KARAGENAN PADA KONSISTENSI FISIKOKIMIA DAN ORGANOLAPTIK RICE PAPER Fitriana Wijayanti; Rosida; Ulya Sarofa
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/syav5632

Abstract

Tujuan penelitian ini yakni untuk mengetahui pengaruh dan perlakuan terbaik dari proporsi tepung beras ketan hitam dengan tepung tapioka serta penambahan iota karagenan terhadap konsistensi fisikokimia dan organolaptik rice paper. Analisis yang dilakukan pada penelitian ini yaitu analisis fisikokimia dan organoleptik. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor yaitu proporsi tepung beras ketan hitam dengan tepung tapioka (60:40; 50:50; 40:60) dan penambahan iota karagenan (0,5%; 0,75%; 1%) dengan ulangan sebanyak dua kali. Data yang diperoleh dianalisis menggunakan ANOVA (analysis of variance), dan dilanjutkan dengan uji DMRT (ducan multiple range test) taraf 5%. Perlakuan terbaik pada penelitian ini yaitu proporsi tepung beras ketan hitam dengan tepung tapioka (40:60) dan iota karagenan 1%, menghasilkan analisis fisik meliputi daya rehidrasi 75,2%, tekstur 3,1N, dan kuat tarik 1,36 N, sedangkan analisis kimiawi meliputi kadar air 13,26%, kadar abu 1,32%, kadar pati 68,21%, kadar amilosa 12,18%, kadar amilopektin 56,03%, aktivitas antioksidan 31,26%, serat terlarut 1,4%, serat tak larut 2,59% dan serat pangan total 3,99%. Analisis organoleptik (hedonik) dengan nilai rata-rata nilai warna 4,08 (suka); tekstur 3,88 (suka); rasa 3,6 (suka).   
ANALISIS BAHAN TAMBAHAN PANGAN RHODAMIN B, SAKARIN, NATRIUM BENZOAT DAN TOTAL MIKROBA PADA ES CAMPUR DI SEKITARUPN VETERAN JAWA TIMUR Butsainah Abidah Dzakiyyah; Ulya Sarofa; Sri Winarti
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 6 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/9xaf8g28

Abstract

Es campur merupakan salah satu minuman yang biasanya bisa ditambahkan dengan bahan tambahan makanan. Selain itu, keamanan pangan juga dapat ditinjau dari tingkatan total mikroba pada es campur. Penyebab dari banyaknya mikroba yang tumbuh pada produk es campur salah satunya adalah pada proses pembuatannya tanpa dilakukan pemanasan. Penelitian ini bertujuan untuk mengidentifikasi kadar pestisida berbahaya rhodamin b, kadar pemanis sakarin, kadar pengawet natrium benzoat dan penentuan total mikroba dalam es campuran yang dijual di sekitar UPN Veteran Jawa Timur. Data hasil penelitian disajikan dalam bentuk tabel dan analisis deskriptif. Hasil penelitian diketahui terdapat 2 sampel es campur yang mengandung rhodamin B, 9 sampel yang mengandung natrium benzoat yang memenuhi persyaratan ambang batas dan 3 sampel yang mengandung sakarin yang memenuhi persyaratan ambang batas. Hasil uji total mikroba yaitu 7 sampel dari 17 es campur sampel memiliki total nilai mikroba yang tidak memenuhi persyaratan batas maksimal, yaitu melebihi 10-4
PENENTUAN UMUR SIMPAN BUMBU HALAWA MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS Adawiyah, Indriyati; Ilmi, Hanifah Faaiqotul; Sarofa, Ulya; Winarti, Sri
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5626

Abstract

Bumbu rasa sapi “Halawa” merupakan produk pangan berbentuk serbuk yang bersifat higroskopis dan rentan mengalami penurunan mutu akibat penyerapan uap air. Penelitian ini bertujuan untuk menduga umur simpan bumbu “Halawa” dengan pendekatan kadar air kritis melalui metode Accelerated Shelf-Life Testing (ASLT) pada tiga jenis kemasan: aluminium foil, metalized plastic, dan polipropilen. Penentuan umur simpan dilakukan dengan mengukur kadar air awal, kadar air kritis (berdasarkan uji sensori dengan 25 panelis semi-terlatih), dan kadar air kesetimbangan melalui paparan pada berbagai kondisi kelembaban relatif (RH) yang diatur menggunakan larutan garam jenuh. Data kadar air kesetimbangan kemudian dianalisis untuk membentuk kurva sorpsi isotermis dan ditentukan model terbaik melalui pendekatan matematis (Caurie, Halsey, Oswin, GAB, dll.) berdasarkan nilai Mean Relative Deviation (MRD). Nilai kemiringan kurva (b) dari model terpilih digunakan dalam perhitungan umur simpan. Parameter lain yang dihitung meliputi luas permukaan kemasan, bobot padatan per kemasan, serta permeabilitas uap air bahan kemasan berdasarkan metode ASTM D1249-90. Seluruh parameter kemudian disubstitusikan ke dalam persamaan Labuza untuk memprediksi waktu pencapaian kadar air kritis pada masing-masing jenis kemasan. Hasil menunjukkan kadar air awal sebesar 0,0066 gH₂O/g solid dan kadar air kritis sebesar 0,0636 gH₂O/g solid. Model sorpsi isotermis Hasley dipilih dengan persamaan Log(Ln(1/Aw)) = -1.3435 - 0.6872 log Me. Nilai permeabilitas masing-masing kemasan adalah 0,065; 0,214; dan 0,4 gH₂O/hari·m²·mmHg. Umur simpan tertinggi terdapat pada kemasan aluminium foil (1100 hari), diikuti metalized plastic (334 hari), dan polipropilen (178 hari). Kemasan terbaik untuk menjaga mutu bumbu “Halawa” adalah aluminium foil.
Physicochemical and Organoleptic Characteristics of Jelly Drink Produced from Lamtoro Gung (Leucaena leucocephala) Seed Juice, Pineapple Juice, and Kappa Carrageenan Vania Tiara Salsabila; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.894

Abstract

In this study, jelly drink was produced using lamtoro gung seed juice as a plant-based protein source, proportioned with pineapple juice to enhance aroma and flavor, and kappa carrageenan as a hydrocolloid to form the gel texture of the jelly drink. This study was an experimental research aimed at determining the effects of the proportions of lamtoro gung juice and pineapple juice, as well as the addition of kappa carrageenan, on the physicochemical and organoleptic characteristics of the jelly drink. The study employed a factorial Completely Randomized Design (CRD) with two factors and two replications. Factor I was the proportion of lamtoro gung juice to pineapple juice (60:40, 50:50, and 40:60), while Factor II was the concentration of kappa carrageenan (0.2%, 0.3%, and 0.4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained from the proportion of lamtoro gung juice to pineapple juice of 40:60 with the addition of 0.4% carrageenan. This treatment exhibited favorable physicochemical and organoleptic characteristics, including moisture content (77.575%), total solids (22.675%), pH (4.69), total soluble solids (21 °Brix), protein content (0.935%), antioxidant activity (63.12%), vitamin C content (17.89%), syneresis (39.345%), viscosity (630), and hedonic scores for color 3.84 (neutral to slightly liked), aroma 3.36 (neutral to slightly liked), taste 3.84 (neutral to slightly liked), and texture 3.84 (neutral to slightly liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3 – Good Health and Well-BeingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky Ulya Sarofa; Rosida; Deane Damayanty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.895

Abstract

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Encouraging the Marketing Communication Strategy for UD Sumber Rejeki to Increase Fish-based Food Quality and Income Didiek Tranggono; Zainal Abidin Achmad; Ulya Sarofa; Wildan Taufik Raharja
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 4, No 2 (2022): Plakat: Jurnal Pelayanan Kepada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v4i2.8917

Abstract

Tujuan dari program Bakti Inovasi bagi Masyarakat (BIMA) ini untuk mentransferkan pengetahuan dan teknologi kepada mitra Usaha Mikro Kecil Menengah (UMKM) di Desa Tasikmadu, yaitu UD Sumber Rejeki. Metode pelaksanaan kegiatan melalui penyuluhan, pelatihan, dan pendampingan. Tim pelaksana menyebarkan kuesioner dan melakukan wawancara kepada pelaku UMKM di Desa Tasikmadu. Sementara Focus Group Discussion khusus pada UD Sumber Rejeki sebagai mitra untuk mengurai permasalahan. Kegiatan BIMA ini memiliki Tingkat Kesiapterapan Teknologi (TKT) level 5 yang memiliki dasar penelitian sebelumnya tentang produk pangan olahan berbasis ikan dan pendampingan UMKM di Kabupaten Trenggalek. Hasil transfer pengetahuan melalui penyuluhan berhasil meningkatkan pemahaman tentang kualitas bahan baku, resep sehat, variasi cita rasa, pentingnya digital marketing, dan kepemilikan legalitas usaha. Hasil alih teknologi berupa aplikasi pemasaran digital, perbaikan label, kemasan produk baru, dan hibah mesin pendingin berdampak pada peningkatan kualitas produk pangan olahan, perluasan jaringan pemasaran, peningkatan angka penjualan produk, dan meningkatkan kapasitas produksi. The purpose of the Bakti Innovation for Community (BIMA) program is to transfer knowledge and technology to Micro, Small, and Medium Enterprises (UMKM) partners in Tasikmadu Village, namely UD Sumber Rejeki. The method of implementing activities is through counseling, training, and mentoring. The implementation team distributed questionnaires and conducted interviews with SMEs in Tasikmadu Village. Meanwhile, a Focus Group Discussion was held with UD Sumber Rejeki's members to solve problems. This BIMA activity has a Technology Readiness Level (TKT) level 5, which has the basis of previous research on fish-based processed food products and mentoring MSMEs in the Trenggalek Regency. The results of knowledge transfer through counseling have succeeded in increasing understanding of the quality of raw materials, healthy recipes, variety of flavors, the importance of digital marketing, and ownership of business legality. The results of technology transfer in the form of digital marketing applications, improved labels, new product packaging, and refrigeration machine grants have an impact on improving the quality of processed food products, expanding marketing networks, increasing product sales figures, and increasing production capacity.
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