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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Analisa Jurnal Dinamika Penelitian Industri agriTECH Jurnal Penelitian Pertanian Terapan Agrin : Jurnal Penelitian Pertanian Journal of Nutraceuticals and Herbal Medicine Journal of Tropical AgriFood Indonesia Berdaya Sricommerce: Journal of Sriwijaya Community Services Edible : Jedb Analisa: Journal of Social Science and Religion Journal of Smart Agriculture and Environmental Technology Altifani Journal: International Journal of Community Engagement
Mukhtarudin Muchsiri
Universitas Muhammadiyah Palembang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek Mukhtarudin Muchsiri; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.017 KB) | DOI: 10.22146/agritech.16763

Abstract

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi asam terhadap cuko pempek. Penyiapan cuko pempek menggunakan Rancangan Acak Kelompok (RAK) faktorial, jenis asam terdiri asam asetat (A1), asam laktat (A2) dan asam laktat aplikatif (A3). Konsentrasi asam terdiri 200 mL (K1), 250 mL (K2) dan 300 mL (K) dengan tiga ulangan. Parameter yang diamati adalah analisis kimia meliputi total gula, pH, viskositas, dan capsaicin. Uji organoleptik menggunakan uji beda dengan sampel baku meliputi warna, aroma dan rasa. Sedangkan analisis mikrobiologis dengan metode Total Plate Count (TPC) menggunakan media agar gores. Hasil penelitian menunjukkan bahwa jenis asam berpengaruh terhadap pH, total gula, viskositas, warna, aroma, rasa dan tidak berpengaruh terhadap kadar capsaicin cuko pempek. Konsentrasi asam berpengaruh terhadap total gula, capsaicin, warna, aroma, rasa, dan tidak berpengaruh terhadap pH dan viskositas. Sedangkan interaksinya berpengaruh terhadap pH, total gula, capsaicin, warna, aroma, dan rasa cuko pempek. Penilaian uji organoleptik menunjukan bahwa warna, aroma dan rasa cuko pempek berbeda dengan sampel baku pada taraf perbedaan sedang, sedikit dan sangat sedikit. Secara mikrobiologis pada perlakuan yang menggunakan asam laktat aplikatif (K3), viabilitas BAL menurun drastis dari kisaran sel-sel BAL 10 CFU/mL menjadi rata-rata sebesar 1,94 × 10 CFU/mL.
The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek Mukhtarudin Muchsiri; A. Alhanannasir
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2018): JNHM 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v1i1.5735

Abstract

storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrang’s flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.
PENYELENGGARAAN KBK PADA MAN 1 SURAKARTA Mukhtarudin Mukhtarudin
Analisa: Journal of Social Science and Religion Vol 12, No 1 (2007): Analisa : Jurnal Pengkajian Masalah Sosial Keagamaan
Publisher : Balai Penelitian dan Pengembangan Agama Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (20432.716 KB) | DOI: 10.18784/analisa.v12i1.1017

Abstract

Madrasah Aliyah Negeri 1 (MAN 1) Surakarta terdiri atas jurusan umum dan jurusan keagamaan. jurusan umum terdiri atas jurusan IPA, jurusan IPS dan jurusan Bahasa, sedang jurusan keagamaan adalah jurusan Ilmu Agama Islam. Madrasah ini masih menggunakan 2 model kurikulum. Kurikulum 1994 masih diterapkan pada kelas III jurusan umum dan jurusan Ilmu Agama Islam, sedangkan kurikulum 2004 diterapkan pada kelas X dan kelas XI jurusan umum dan keagamaan. Sebagian guru telah mengikui penetaran atau semacamnya tentang KBK. Mereka pada umumnya telah membuat program tahunan, semesteran dan mudol secara tertulis. Program tersebut telah diterapkan dalam proses pembelajaran KBK. Namun demikian, mereka masih mengalami kendala, yakni belum terbiasa menggunakan metode diskusi atau praktek lapangan. hal ini dikarenakan keterbatasan sarana dan dana yang tersedia.
Pengaruh Ekstrak Mentimun, Formulasi Tepung Tapioka dan Ikan Kakap Putih terhadap Kecerahan Pempek Lenjer Mukhtarudin Muchsiri; Alhanannasir Alhanannasir; Sri Agustini; Rika Puspita Sari MZ; Windi Windi
Jurnal Dinamika Penelitian Industri Vol 33, No 1 (2022): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v33i1.7714

Abstract

Pempek is a typical food from Palembang, South Sumatra, made from tapioca flour and ground fish meat, one of which is white snapper. One alternative effort to improve the color quality (brightness) of white snapper pempek is the addition of cucumber extract as well as water substitution in the manufacturing process. This study aims to determine the effect of cucumber extract, the ratio of tapioca flour and white snapper on the chemical quality (protein content) and physical quality (color L*, a*, b*) of pempek lenjer. The method used is factorial d2 factorial RAK, namely; (1) the addition factor of cucumber extract (K) and (2) the ratio of tapioca flour to white snapper (C), which formed six treatment combinations with 3 replications. Included were chemical tests in the form of protein content and physical tests in the form of color quality, lightness (L*), redness (a*) and yellowness (b*). The K1C1 treatment (addition of cucumber extract, 45% tapioca, and 55% white snapper) had the highest average protein content of 10.54%. The K2C3 treatment (water, 55% tapioca, and 45% white snapper) had the lowest average protein content of 6.89%. The addition of cucumber extract and the ratio of tapioca to white snapper meat had a significant effect on the lightness of pempek lenjer. The K1C3 treatment had the highest lightness value (63.17%), the lowest yellowness value (4.59%), and the lowest edness value (-5.41). The K2C2 treatment had the lowest lightness value (57.74%) and the highest yellowness value (7.38%). The highest redness value was found in the K1C2 treatment, which was -4.49. The addition of cucumber extract and the ratio of tapioca flour to white snapper had a significant effect on the lightness value of pempek lenjer.
PENYELENGGARAAN KBK PADA MAN 1 SURAKARTA Mukhtarudin Mukhtarudin
Analisa: Journal of Social Science and Religion Vol 12, No 1 (2007): Analisa : Jurnal Pengkajian Masalah Sosial Keagamaan
Publisher : Balai Penelitian dan Pengembangan Agama Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18784/analisa.v12i1.1017

Abstract

Madrasah Aliyah Negeri 1 (MAN 1) Surakarta terdiri atas jurusan umum dan jurusan keagamaan. jurusan umum terdiri atas jurusan IPA, jurusan IPS dan jurusan Bahasa, sedang jurusan keagamaan adalah jurusan Ilmu Agama Islam. Madrasah ini masih menggunakan 2 model kurikulum. Kurikulum 1994 masih diterapkan pada kelas III jurusan umum dan jurusan Ilmu Agama Islam, sedangkan kurikulum 2004 diterapkan pada kelas X dan kelas XI jurusan umum dan keagamaan. Sebagian guru telah mengikui penetaran atau semacamnya tentang KBK. Mereka pada umumnya telah membuat program tahunan, semesteran dan mudol secara tertulis. Program tersebut telah diterapkan dalam proses pembelajaran KBK. Namun demikian, mereka masih mengalami kendala, yakni belum terbiasa menggunakan metode diskusi atau praktek lapangan. hal ini dikarenakan keterbatasan sarana dan dana yang tersedia.
Karakteristik Kimia Tepung Bonggol Pisang Kepok Dengan Berbagai Suhu dan Pengeringan Suyatno, Suyatno; muchsiri, Mukhtarudin; Ilham, Muhammad
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i1.7914

Abstract

Pisang kepok merupakan tanaman yang banyak terdapat di Indonesia. Bagian bonggol pisang sebagai bahan pangan belum dimanfaatkan secara maksimal, salah satunya dalam bentuk tepung. Pada kegiatan pertanian, bonggol pisang sering dimanfaatkan sebagai bahan pupuk alami karena mengandung banyak unsur mineral dan kaya serat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia tepung bonggol pisang kepok dengan berbagai suhu dan lama pengeringan. Metode yang digunakan yaitu Rancangan Acak Kelompok (RAK) Faktorial, masing-masing dengan tiga perlakuan yakni; suhu 50 oC selama 12 jam (S1L1), 15 jam (S1L2), selama 18 jam (S1L3); suhu 70 oC selama 12 jam (S2L1), selama 15 jam (S2L2), selama 18 jam (S2L3); dan suhu 90 oC selama 12 jam (S3L1), selama 15 jam (S3L2), selama 18 jam (S3L3). Hasil penelitan menujukkan bahwa kadar tertinggi tepung bonggol pisang kepok yang dihasilkan terdapat pada perlakuan S1L1 (11,89 %) dan terendah pada perlakukan S3L3 (9,26 %). Kadar karbohidrat tertinggi terdapat pada perlakuan S3L3 (65,58 %) dan terendah pada S1L1 (9,26 %).
Mutu Organoleptik Tepung Bonggol Pisang Kepok Dengan Berbagai Suhu dan Pengeringan Muchsiri, Mukhtarudin; Suyatno, Suyatno; Ilham, Muhammad; Sari MZ, Rika Puspita
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 11, No 1 (2022): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v11i1.8213

Abstract

Pisang merupakan jenis buah tropis yang banyak tumbuh di Indonesia, termasuk salah satunya yaitu pisang kepok. Semua bagian tanaman pisang dapat dimanfaatkan baik sebagai pangan, pakan maupun pupuk. Umumnya, hanya buah dan jantung pisang yang dimanfaatkan sebagai bahan pangan. Batang dan bonggol digunakan sebagai bahan pakan dan pupuk. Bagian bonggol pisang kaya mineral dan berpotensi diolah menjadi bahan pangan berbentuk tepung. Penelitian ini bertujuan untuk mengetahui mutu organoleptik tepung bonggol pisang kepok dengan berbagai suhu dan lama pengeringan. Metode yang digunakan yaitu Rancangan Acak Kelompok (RAK) Faktorial, masing-masing dengan tiga perlakuan yakni; suhu 50 oC selama 12 jam (S1L1), 15 jam (S1L2), selama 18 jam (S1L3); suhu 70 oC selama 12 jam (S2L1), selama 15 jam (S2L2), selama 18 jam (S2L3); dan suhu 90 oC selama 12 jam (S3L1), selama 15 jam (S3L2), selama 18 jam (S3L3). Hasil penelitan menujukkan bahwa nilai kesukaan panelis tertinggi untuk aroma dan warna, masing-masing terdapat pada perlakuan S2L2 dengan skor  4,05 (disukai) dan 4,25 (disukai). Sementara tingkat kehalusan tertinggi terdapat pada perlakukan S1L1 yaitu menempatiurutan paling halus dengan skor 4.05 (halus).
Development of Land Suitability Assessment Applications for Sorghum, Sweet Potato and Sugarcane Rahim, Supli; Muchsiri, Mukhtarudin; Supli, Ahmad Affandi; Damiri, Nurhayati; Supli, Nur Aslamiah; Aminah, Iin Siti; Djazuli, Abid; Rosmiah, Rosmiah
Journal of Smart Agriculture and Environmental Technology Vol. 2 No. 2 (2024): August 2024: Published, 2024-08-10
Publisher : Indonesian Soil Science Society of South Sumatra in Collaboration With Soil Science Department, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60105/josaet.2024.2.2.61-66

Abstract

Cultivation of food crops should be done on suitable land based on the results of the soil suitability assessment. The Soil Suitability Assessment Framework was initiated by the Food and Agriculture Organization (FAO). Today, smartphones have become a ubiquitous technology for solving problems in most environments, including: Assessment of soil suitability for food crops, plantations and many others. This white paper aims to address these benefits by transforming the framework into a mobile app. This solution aims to help land users conduct land valuations more effectively and efficiently. A rule-based system (RBS) algorithm is used to build the framework into a set of rules that are interconnected to draw land suitability conclusions. Regulations relate to annual rainfall, land topography, drainage, soil type, pH, flood risk, soil fertility, soil depth, etc. Only three of his food crops, sorghum, sweet potato, and sugarcane, will be evaluated in this study. Agroclimatic data governing crop suitability have evolved into generic and crop-specific criteria. An application that assesses land suitability for three food crops will be available on the Play Store for smartphones. Usability models were surveyed by 35 respondents who used the app. The user-friendliness of the app was evaluated as "very good."
Socialising of Harmonising Tax Regulation for Micro, Small and Medium Enterprises (MSMEs) in the Village of Kerinjing Fuadah, Dr. Luk Luk; Kalsum, Umi; Safitri, Rika Henda; Wahyudi, Tertiarto; Mukhtarudin
Sricommerce: Journal of Sriwijaya Community Services Vol. 5 No. 2 (2024): Sricommerce: Journal of Sriwijaya Community Services
Publisher : Faculty of Economics, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29259/jscs.v5i2.184

Abstract

The aim of this community service is to give a better understanding of harmonizing tax regulations on micro, small and medium enterprises (MSMEs) in the village of Kerinjing. Tax assistance related to the Socialisation of Harmonisation of Tax Regulations for MSMEs in Kerinjing Village, Tanjung Raja Sub-district, Ogan Ilir Regency that will be carried out aims to provide information and for MSMEs based on applicable provisions both those regulated in Law N0. 7 of 2021 concerning Harmonisation of Tax Regulations. The implementation team made three visits for location surveys, implementation and evaluation of community service activities. Implementation of this community service is on 26 October 2022. The number of participants was 30 people. Implementation methods are lectures, tutorials and discussions. During the implementation, questions and answers and discussions were held to see the understanding of the activity participants.  From the results of the service activities, it is clear that there are still many MSME actors who do not yet have an understanding of the harmonization of tax rules. Micro, Small and Medium Enterprises (MSMEs) are expected to report their business tax results as well as possible and to refer to the current tax laws and regulations. The socialisation of harmonisation of tax regulations for MSMEs in Kerinjing Village provided participants with an understanding of the definition of tax, the subject and object of income tax and also provided participants with an understanding of tax obligations related to income tax and value added tax.
PENGARUH KONSENTRASI NATRIUM ALGINAT DAN JENIS BAL TERHADAP VIABILITAS SEL ENKAPSULASI PROBIOTIK BAL Muchsiri, Mukhtarudin; Hamzah, Basuni; Wijaya, Agus; Pambayun, Rindit
Agrin Vol 19, No 2 (2015): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2015.19.2.243

Abstract

Tujuan penelitian ini untuk menguji pengaruh konsentrasi natrium alginat dan jenis BAL terhadap viabilitassel enkapsulasi probiotik BAL. Penyiapan enkapsulasi probiotik BAL menggunakan Rancangan Acak Kelompok(RAK) faktorial, konsentrasi natrium alginat terdiri 1% (A1), 2% (A2) dan 3% (A3). Jenis BAL terdiri B1=Lactobacillus bulgaricus, dan B2= Streptococus thermopylus dengan tiga ulangan. Parameter yang diamati terdiriviabilitas sel BAL, jumlah enkapsul, massa enkapsul, bentuk dan ukuran enkapsul. Hasil penelitian menunjukkanbahwa konsentrasi natrium alginat (w/v), jenis BAL, dan kelompok mempengaruhi nilai viabilitas sel BALdigambarkan dengan persamaan Y = 10,753-0,235X1-1,1007X2+0,085X3+E. Rata-rata viabilitas tertinggi log 9,67CFU/mL pada A3B1 (alginat 3% dan L. bulgaricus) dan terendah pada A1B2 (alginat 1% dan S. thermophylus) log8,82 CFU/mL. Konsentrasi natrium alginat (w/v) dan jenis BAL mempengaruhi jumlah enkapsul digambarkandengan persamaan Y = 363,665-3,233X1+5,667X2+E. Rata-rata jumlah enkapsul tertinggi pada A3B1 (alginat 3%dan L. bulgaricus) 375,33 enkapsul, dan terendah pada A1B2 (alginat 1% dan S. thermopylus) sebesar 360,67enkapsul. Konsentrasi natrium alginat (w/v) dan jenis BAL mempengaruhi massa enkapsul digambarkan denganpersamaan Y = 10,052-0,413X1+1,103X2+E. Rata-rata massa enkapsul tertinggi pada A2B1 (alginat 2% dan L.bulgaricus) 12,659 gram, dan terendah pada A1B2 (alginat 1% dan S. thermopylus) sebesar 9,778 gram. Ukurandiameter panjang enkapsul yang terpendek 7,5mm pada A3B2 (alginat 3% dan S. thermopylus) dan terpanjang10mm pada A2B2 (alginat 2% dan S. thermopylus). Sedangkan diameter melintang berkisar 1,0 mm.Kata kunci: enkapsulasi probiotik, BAL, viabilitas selABSTRACTThe aim of this study were to examine the effect of sodium alginate concentration and types of LAB on cellsviability of LAB probiotic encapsulation. Preparation of LAB probiotic encapsulation using the randomized blockdesign (RBD) factorial, sodium alginate concentration (w/v) comprises 1% (A1), 2% (A2) and 3% (A3). The typesof LAB comprises Lactobacilus bulgaricus (B1), and Streptococous thermopylus (B2) with three replications. Theobserved parameters consisted of cells viability, number, mass, type and size of bead from probioticsencapsulation. The result showed that sodium alginate concentration (w/v) and types of LAB, block effect on cellsviability by the regression equation Y = 10,753-0,235X1-1,1007X2+0,085X3+E. The highest average viability log9.67 CFU/mL on A3B1 (alginate 3% and L. bulgaricus) and the lowest in the A1B2 (alginate 1% and S.thermophylus) log 8.82 CFU / mL. The sodium alginate concentration (w/v) and types of LAB effect on the amountof probiotics encapsulation expressed by the regression equation Y = 363,665-3,233X1+5,667X2+E. The highestaverage number of bead in A3B1 (alginate 3% and L. bulgaricus) 375.33 bead, and the lowest in A1B2 (alginate1% and S. thermopylus) amounted to 360.67 bead. The sodium alginate concentration (w/v) and types of LABeffect on mass of bead represented by the regression equation Y = 10,052-0,413X1+1,103X2+E. The highestaverage mass of bead in A2B1 (alginate 2% and L. bulgaricus) 12.659 grams, and the lowest in A1B2 (alginate 1%and S. thermopylus) amounted of 9.778 grams. While the size of the probiotics encapsulation diameter range fromthe shortest length of 7.5 mm in A3B2 (concentration of 3% sodium alginate and S. thermopylus) and 10 mm inthe longest A2B2 (concentration of 2% sodium alginate and S. thermopylus), with a diameter ranging from 1.0 mmKey words: Probiotics encapsulation, LAB, cells viability
Co-Authors A.D. Murtado Abid Djazuli Abid Djazuli, Abid Ade Vera Yani Adriansyah, Novales Afriyatna, Sisvaberti agung setiawan Agus Wijaya Agus Wijaya Ahmad Ghiffari Ahmad Nawawi Alamsarie, Sukmane Alhanannasir Alhanannasir Alhannasir, Alhannasir Ambiyah, Rizal Andi Febriansa Antoni Antoni Asep Dodo Murtado Asep Dodo Murtado Asvic Helida Basuni Hamzah Basuni Hamzah Dasir Dasir Dasir, Dasir Dian Novita Sari, Dian Novita Dian Sulistyani Dina Badriah Edi Gunawan Erni Hawayanti Fajar Rudi Fitriansyah, Idil Fuadah, Dr. Luk Luk Idealistuti Idealistuti Idealistuti Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Kiki Rizki Amelia Kurniatullah, Ridho Lucyana Lucyana, Lucyana Martensyah, Rendi Marwani Muhamad Sidik Muhammad Ilham Mukhlis Mukhtarudin, Kuntafie Al Haq Murtado, A.D. Mustopa Marli Batubara Neni Marlina Nia Fitria Nia Fitria Nico Syahputra Sebayang Novi Apriani Noviyadi Nurhayati Damiri Oka Maris Prayoga, Randi Puri Pratami Ardina Ningrum Puspitasari, Meika Putra, Adhe Dharma Raden Pamudji Rahidin H Anang Rahim, Supli Rika Henda Safitri, Rika Henda Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rindit Pambayun Rindit Pambayun Rosmiah Rosmiah, Rosmiah Rusmila Sari MZ, Rika Puspita satria perdana, Deni Shalshabilla, Alysha Titania Sri Agustini Sri Agustini Sri Agustini Supli Effendi Rahim Supli Rahim Supli, Ahmad Affandi Supli, Nur Aslamiah Sutarmo Iskandar Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Sylviana, Sylviana Tertiarto Wahyudi Tusadiah, Halimah Wahyono, Lilik Wahyuni, Indah Fitri Windi Windi Yando Agus Kurniawan Yani, Ade Vera