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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi & Industri Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal

Noli Novidahlia

Universitas Djuanda

Author-ID : 872580

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary Other

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APLIKASI BIJI KEFIR AIR SEBAGAI BAHAN PENGEMBANG ROTI KUKUS Pertiwi, Sri Rejeki Retna; Novidahlia, Noli; Amanah, Amanah
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Biji kefir air berupa matrik gel polisakarida, bening seperti kristal, didalamnya terdapat simbiosis kompleks antara bakteri asam laktat dan khamir. Penelitian ini bertujuan mendapatkan konsentrasi optimal biji kefir air sebagai pengembang roti kukus. Roti kukus dibuat dengan tiga konsentrasi biji kefir air: 75, 100, dan 125% berdasarkan 100% tepung, kemudian dianalisis sifat mutu fisik dan sensorinya. Roti kukus dengan pengembang biji kefir air terbaik dibandingkan sifat fisik dan kadar seratnya dengan yang diolah menggunakan khamir (standar). Hasil penelitian menunjukkan bahwa roti kukus yang dibuat dengan biji kefir air 100% memiliki mutu fisik (volume spesifik, struktur remah) lebih baik daripada yang diproses dengan biji kefir air 75% dan 125%. Mutu sensori roti kukus yang dibuat dengan 100% dan 125% biji kefir air (kenampakan, kehalusan permukaan, pori, tekstur, kelengketan, aroma) lebih tinggi dibandingkan yang diolah dengan biji kefir air 75%. Penggunaan biji kefir air 100% ditentukan sebagai konsentrasi bahan pengembang optimal pada pembuatan roti kukus. Roti kukus yang dibuat dengan biji kefir air 100% memiliki volume spesifik dan struktur remah tidak beda nyata dengan roti kukus standar, sedangkan kandungan serat pangannya lebih tinggi. Kandungan serat pangan berturut-turut roti kukus dengan biji kefir 100% adalah 18.5% (bk) dan roti kukus standar 12.5% (bk). Dapat disimpulkan bahwa konsentrasi biji kefir air optimal sebagai bahan pengembang roti kukus adalah 100% berdasarkan 100% tepung.Kata kunci: bakteri asam laktat (BAL), biji kefir air, khamir, roti kukus. APLICATION OF WATER KEFIR GRAINS AS LEAVENING AGENT OF STEAMED BREAD ABSTRACTWater kefir grain is a complex symbiosis between lactic acid bacteria and yeast in transparent gel matrix crystal-like. The objective of this study was to get optimum concentration of water kefir grains as leavening agent of steamed bread. Steamed bread was prepared with three concentrations of water kefir grains: 75, 100, and 125% based on 100% flour, then their physical and sensory properties were analyzed. The chosen steamed bread using water kefir grains was then compared its physical properties and fiber content to the standard steamed bread using yeast. Results showed that steamed bread made with 100% of water kefir grains had better physical properties (specific volume, crumb structure) than that of 75% and 125%. The sensory properties (appearance, surface smoothness, crumb structure, tenderness, adhesiveness, aroma) of steamed bread made with 100% and 125% of water kefir grains were superior than that of 75%. The use of 100% water kefir was chosen as the optimum concentration for leavening agent of steamed bread. Steamed bread using 100% water kefir had no differences on specific volume and crumb structure compared to those of standard steamed bread, whereas its fiber content was significantly higher. Fiber content of steamed bread using 100% water kefir grains and steamed bread using yeast was 18.51% (db) and 12.51% (db), respectively. It can be concluded that optimum concentration of water kefir grains used as leavening agent for steamed bread making was 100% based on 100% of flour.

FORMULASI VELVA JAGUNG MANIS DENGAN PENAMBAHAN CMC Suprayatmi, Mira; Novidahlia, Noli; Ainii, Aafiyah Nuur
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v8i2.1055

Velva merupakan produk beku yang berbahan dasar buah. Pada penelitian ini jagung digunakan dalam pembuatan velva untuk menambah nilai kergaman jagung sebagai pangan lokal. Penelitian ini bertujuan mengetahui pengaruh perbedaan perbandingan jagung manis dan air serta pengaruh konsentrasi cmc terhadap velva jagung manis, mengetahui formulasi yang mengahsilkan velva jagung manis yang paling disukai, dan mengetahui kandungan serat pangan serta kandungan gizi velva yang paling disukai. Metode penelitian menggunakan Rancngan Acak Lengkap (RAL) dengan dua faktor yaitu perbandingan jagung dan air ( 1:2 dan 2:1) dan konsentrasi cmc (0,25%, 0,5%, 0.75%). Tiap perlakuan dilakukan 2 kali ulangan. Hasil uji organoleptik menunjukkan bahwa perbandingan jagung dan air 1:2 dengan penambahan cmc 0,75% memiliki tingkat kesukaan lebih tinggi. Sifat fisika pada velva jagung manis terpilih untuk overrun 9,45%, viskositas 1,17 cP dan daya leleh 12,20 menit. Kandungan Kinia pada velva jagung manis untuk kadar air 5,47%, abu 29,70%, lemak 3,00%, protein 0,20%, karbohidrat 61,63%, serat pangan 7,62% dan nilai energi 274,32%.Kata kunci: jagung manis, velva, cmc. FORMULATION OF SWEET CORN VELVA ADDING CMC ABSTRACTVelva is a frozen product made from fruit. In experimen, maize is used in making velva to increase the value of corn as the local food. This study aims to influence the differences in the ratio of sweet corn and water as well as the effect of cmc concentration on sweet corn velva, knowing which formulation yields the most favorable sweet corn velva, and to know the most preferred fiber content and nutrient content of velvet. The research method used Rancngan Random (RAL) with two factors: corn and water ratio (1: 2 and 2: 1) and concentration of cmc (0,25%, 0,5%, 0,75%). Each treatment performed 2 replications. The results of the organoleptic test showed that the ratio of corn and water 1: 2 with the addition of 0.75% cmc had higher preferences. The physical properties of sweet corn velva were selected for 9.45% overrun, 1.17 cP viscosity and 12.20 min. Kinia content in sweet corn velva for 5.47% moisture content, 29.70% ash, 3.00% fat, 0.20% protein, 61.63% carbohydrate, 7.62% dietary fiber and 274,32 energy value %.

MINUMAN SIRUP LIMBAH SARI MENGKUDU (Morinda citrifolia L.) Yuliana, Resti; Rahmawati, Siti Irma; Novidahlia, Noli
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Buah Mengkudu (Morinda citrifolia L.) berkhasiat untuk mengobati beberapa penyakit degeneratif seperti kanker, tumor, dan diabetes.Pada umumnya pemanfaatan mengkudu baru terbatas pada sari buahnya saja sedangkan bagian yang lain belum dimanfaatkan secara optimal. Tujuan penelitianini adalah mengetahui pengaruh konsentrasi madu terhadap sifat organoleptik sirup limbah sari mengkudu, mengetahui formulasi sirup limbah sari mengkudu, dan mengetahui kandungan vitamin C, kadar antioksidan, dan mikroba pada sirup limbah sari mengkudu yang sudah terpilih. Sirup limbah sari mengkudu dibuat dengan tiga perbandingan madu dan air yaitu 50%:50%, 60%:40%, dan 70%:30%dengan dua kali ulangan. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori dan uji hedonik), fisik (kekentalan), dananalisis kimia (antioksidan dan vitamin C), uji mikroba (Total Plate Count) untuk sirup yang paling disukai. Sirup limbah sari mengkudu yang disukai adalah sirup dengan perbandingan madu 70% dan air 30%, memiliki nilai antioksidan 859 IC50(rpm), kadar vitamin C sebesar 15,53%, dan Total Plate Count (TPC) sebesar 175 CFU/mL.KATA KUNCI: mengkudu, sirup, vitamin C, antioksidan, Total Plate Count (TPC). BEVERAGES WASTE EXTRACT OF MENGKUDU (Morinda citrifolia L.) ABSTRACTMengkudu (Morinda citrifolia L.) efficacious to treat some degenerative diseases such as cancer, tumors, and diabetes. In general, the utilization of mengkuduis limited only for juice, while the other parts have not been optimally utilized. The purpose of this research is to know the effect of honey concentration on organoleptic characteristic of mengkudu juice syrup, to find out the formulation of mengkudu juice syrup, and to know the content of vitamin C, antioxidant and microbial levels of selected mengkudu juice syrup. mengkudu juice syrup is made with three kinds of comparison from honey and water,with different ratio which are; 50%: 50%, 60%: 40%, and 70%: 30% with two replications. The analysis included organoleptic (sensory quality test and hedonic test), physical (viscosity), and chemical analysis (antioxidant and vitamin C), microbial (Total Plate Count) test for the most preferred syrup. The most preferred noni syrup is the syrup with 70% honey and 30% water, which has an antioxidant level of 859 IC50 (rpm), vitamin C level of 15,53%, and Total Plate Count (TPC) of 175 CFU / mL.

FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L) Novidahlia, Noli; Amalia, Lia; Januarisca, Brida
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.

JELLY EXTRACT DRINKING RED BIT Kusumaningrum, Intan; Novidahlia, Noli; Soraya, Dina Ayu
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%.

OPTIMIZATION CONDITION EXTRACTION USED ENZYME WITH RESPONSE SURFACE METHODOLOGY TO EXTRACT ROSELLE PETALS (Hibiscus sabdariffa L.) Mardiah, Mardiah; Hasanah, Rima Nidaul; Novidahlia, Noli; Hasan, A.E. Zainal
Jurnal Pertanian Vol. 9 No. 2 (2018): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v9i2.1477

Roselle petals can be made into extracts as a source of raw material for food products and other products. Previous research states that the use of pectinase and cellulase enzymes can increase the yield including the anthocyanin content. This study aims to optimize the extraction conditions of roselle flower petals (Hibiscus sabdariffa L.) using pectinase and cellulase enzymes by using Response Surface Methodology (RSM). The treatment conditions were using pectinase and cellulase enzyme (1: 1) with concentrations in the range between 500-1500 ppm, extraction temperature between 35-65 oC and extraction time between 30-90 minutes. Analysis of the best treatment was carried out on the yield level, anthocyanin content and total dissolved solids tested using central composite design, obtained R2 values for the three responses of 0.6. The results showed that based on the surface response, the optimum conditions of the best extraction of the rosella at the addition of enzyme concentration of 1000 ppm, extraction temperature of 50 oC and extraction time of 10 minutes. In this condition, the yield of dried extracts of rosella was 84,20%, anthocyanins content 479,70 mg/L and total soluble solid 2,13 oBrix.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR AMPAS TAHU DENGAN PENAMBAHAN KACANG BOGOR Purnama, Hilman; Hutami, Rosy; Novidahlia, Noli
Jurnal Ilmiah Pangan Halal Vol. 1 No. 2 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i2.3098

Snack bar is solid food that shaped bar and is a mixture of various dry materials as cereal, nuts, fruits, combined into one with the binders assistance. This study aims to diversify fiber rich food waste based tofu dregs and bambara groundnut. This study uses a Completely Ramdomized Design (CRD) factorial with two factors methods and Completely Ramdomized Design (CRD) of one factors menthods. This study consisted of three stages of that make flour tofu dregs, temperature determination and roasting time and formulation snack bar. Testing used are hardness test used a texture analyzer, hedonic and sensory quality test which attributes are flavor, color, odor and hardness. Furthemore chemical test (moisture content, ash content, carbohydrates, protein, fat) and the dietary fibers also used on the selected sample only. Analysis of the data used is Analysis Of Variance (ANOVA) with a duncan further test. Snack bar with temperature and time is snack bar with hardness of 1183.33 gf. The results of chemical test shows that C3 snack bar has 57,18% of carbohydrates, 14.40% of protein, 15,69 fat, 11,62% of water content, 1,1% of ash content, 427 Kcal of calories, and dietary fibers 10,34%.

Karakteristik Fisikokimia dan Sensori Bubur Bayi Instan Berbahan Dasar Tepung Kacang Kedelai Organik (Glycine max l. merill) dan Tepung Wortel (Daucus carota) dengan Flavor Apel Hapsari, Distya Riski; Novidahlia, Noli; Mukrimah, Siti
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.10877

Salah satu upaya yang dapat dilakukan untuk mengurangi tingkat gizi buruk adalah memperbaiki pola makan bayi dengan memberikan MP-ASI (makanan pendamping ASI). Bubur instan berbahan dasar tepung kedelai organik dan tepung wortel merupakan alternatif produk pangan pendamping ASI. Penelitian ini bertujuan membuat bubur bayi instan dengan pengaruh perbandingan tepung kedelai organik dan tepung wortel untuk menghasilkan bubur bayi terbaik berdasarkan faktor kandungan energi, hasil pengujian fisikokimia (kelarutan, daya serap air, bulk densitas, kadar air, kadar abu , kadar protein, lemak, karbohidrat, serat), pengujian sensori (mutu sensori dan hedonik) yang diuji dalam skala garis dan rating. Selanjutnya akan dilakukan pengujian kadar betakaroten dan mineral (Na dan Zn) untuk bubur bayi instan yang terpilih. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) satu faktor. Faktor yang digunakan merupakan perbandingan tepung kacang kedelai organik dan tepung wortel dengan 3 taraf perlakuan yaitu 80:20, 60: 40, 40:60. Hasil Uji bubur instan MP-ASI formulasi yang terpilih karena disukai panelis dengan perlakuan A1 dengan perbandingan 80g tepung kedelai organik dan tepung wortel 20g didapatkan hasil uji fisikokimia, uji mutu sensori, uji hedonik serta uji kadar betakaroten dan mineral (Na dan Zn). Hasil uji fisikokimia meliputi kelarutan 55,00%, daya serap air 0,74%, bulk densitas 0,78%, kadar air 8,50%, kadar abu 3,78% kadar protein 25,50%, lemak 19,48%, karbohidrat 42,87%, serat 6,43%. Hasil uji mutu sensori meliputi warna 4,12, aroma 3,64, rasa 3,99, tekstur 4,31, overall 3,87. Hasil uji hedonik meliputi warna 3,80, aroma 3,83, rasa 3,87, tekstur 3,63, dan overall 3,96. Serta hasil uji kadar betakaroten 10,72 µg/g, mineral Na 102,77 mg, mineral Zn 3,00mg.

Karakteristik Kimia dan Sensori Kukis Berbahan Tepung Kedelai (Glycine max L.) dan Tepung Biji Bunga Matahari (Heliantus annus L.) Sebagai Makanan Tambahan Anak Sekolah (PMT-AS) Apriliani, Renti; Pertiwi, Sri Rejeki Retna; Novidahlia, Noli
Jurnal Ilmiah Pangan Halal Vol. 6 No. 1 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i1.10919

Pemberian Makanan Tambahan Anak Sekolah (PMT-AS) adalah kegiatan pemberian makanan kepada peserta didik sekolah dasar dalam bentuk kudapan yang aman dan bergizi. Kukis memiliki tekstur serta rasa yang enak, cocok untuk dijadikan makanan selingan pada anak-anak sekolah. Penelitian ini bertujuan sebagai diversifikasi produk pangan lokal penunjang (PMT-AS). Penelitian ini disusun menggunakan (RAL) satu faktor dengan 4 taraf perlakuan dan 2 kali ulangan. Analisis produk meliputi uji kimia, sensori, hedonik. Analisis data penelitian menggunakan uji sidik ragam dengan uji lanjut Duncan pada taraf kepercayaan 95%. Hasil kukis produk terpilih, kadar air 3,81%, kadar abu 0,12%, serat kasar 24,57%, lemak 14,17%, protein 10,96%, karbohidrat 70,92%. Mutu sensori berupa warna kuning kecoklatan, aroma tidak langu, rasa manis dan tidak langu, tekstur renyah serta memiliki penilaian hedonik kearah suka. Karakteristik mutu sensori, hedonik, dan kimia yang memenuhi persyaratan, sehingga kukis tepung kedelai dan biji bunga matahari dapat dijadikan sebagai alternatif PMT-AS dengan pemenuhan asupan gizi mencapai 91,01%.

Profil Sensori Hard Candy Ekstrak Wortel (Daucus carota L.) Menggunakan Metode CATA (Check-All-That-Apply) Budiman, Muhamad Arif; Novidahlia, Noli; Rifqi, Muhammad
Jurnal Ilmiah Pangan Halal Vol. 6 No. 2 (2024): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v6i2.13399

Hard candy adalah produk makanan berbentuk padat yang dibuat dari gula atau pemanis lainnya dengan atau tanpa penambahan bahan makanan lain. Beta-karoten yang merupakan salah satu sumber vitamin A zat gizi tertinggi yang terkandung dalam wortel. Penambahan ekstrak wortel pada premen ini dapat menjadi alternatif untuk diversifikasi pangan. Metode CATA (Check-All-That-Apply) merupakan metode evaluasi sensori berbasis konsumen yang banyak digunakan. Salah satu pemanfaatan wortel yaitu dapat dijadikan hard candy. Tujuan dari penelitian untuk memanfaatan wortel dalam proses pembuatan hard candy. Hard candy ektsrak wortel kemudian dilakukan pengujian organoleptik dengan menggunakan metode CATA (Check-All-That-Apply). Berdasarkan hasil sample 1, 2 dan 3 adalah sample yang paling mendekati produk ideal dibanding dengan sample 4 yang jauh dari titik produk ideal. Dari hasil pemetean (PcoA) memberikan atribut dominan yang berpengaruh positif pada produk kesukaan panelis yaitu atribut aroma khas wortel, warna orange clear dan tekstur keras. Untuk hasil penalty analysis tidak ada hasil yang masuk pada atribut must have, nice to have, not have namun beberapa atribut memiliki potensi untuk masuk atribut nice to have. Hasil analisis countour plot sample 2 memiliki nilai rata-rata kesukaan paling tinggi yaitu 62%, A1 52%, A3 38% dan A4 46%.

Co-Authors A.E. Zainal Hasan AA Sudharmawan, AA Adha, Siti Aulia Ainii, Aafiyah Nuur Ainii, Aafiyah Nuur Aisyah Intan Pamela Aji Jumiono Akhmad Endang Zainal Hasan Almaahi, Royyan Abdulamtin Althafry Kartawiria, Rifky fauzi amanah amanah AMINULLAH Aminullah Aminullah Aminullah Aminullah Aminullah Aminullah, Aminullah Apriani, Yasri Apriliani, Renti Aulannisa, Fairuza Azizah, Liza Shinta Nur Badriansyah, Liska Budiman, Muhamad Arif Choironi, Nida Cici Fitriani Damayanti, Imay Distya Riski Hapsari Dwi Novian Irawanti Dzaki, Reaska Akmal Eliska, Arshyla Erna Puspasari Fadhilah , Syifa Fauziah, Ratu Dwi Febriani, Rindiana Febriyanti, Anisa Dwi Ferlincha, Kiki Nola Fitrillia, Tiana Gusrani, Salsabila Syifa Gusti Pratiwi Pangandian Hanafi Hanafi Hanna Marzuuqoh Utami Hasanah, Rima Nidaul Hastuti, Arti Imay Damayanti Indradewa, Rhian Indriyani, Resty Inonu, M. Ikhsan Pratama Intan Kusumaningrum Intan Kusumaningrum Irawanti, Dwi Novian Januarisca, Brida Januarisca, Brida Jefferson, Karina Aida Kurniawan, M. Fakih Lestari, Dede Amara Lia Amalia Lidiyani, Nurfitri M. Ikhsan Pratama Inonu maharani, Azmi Mardiah Mashudi Mashudi Maulidia , Mira Ma’rifat Khoirunnisa Muhammad Mustofa Muhammad Rifqi Mukrimah, Siti Mulya, Sahnur nahwan Tsabita, Elsya Niken Pramesti Nur Mila Sari Nurjanah, Eka Wulan Nurlaela, Raden Siti Pamela, Aisyah Intan Pamungkas, Wisnu Pangandian, Gusti Pratiwi Pangandian, Gusti Pratiwi Pertiqi, Sri Rejeki Retna Pertiwi, Sri Rejeki Retna Pradita, Reyna Fatma Pratiwi , Ratika Pravitri, Nabila Feby Purnama, Hilman Puspa Pertiwi, Inno Ariska Putri, Cantyka Meisa Nurul Raden Siti Nurlaela Rahmawati, Siti Irma Ramadhan, Muhamad Fauzi Rambe, Muhammad Ikbal Ramdani, Hisworo Ramdani, Hisworo Ramdani, Hisworo Rini Suhartani Rosmoyanti, Dewi Rosy Hutami Sadiah, Siti Saniyya, Ashila Nasyadhiya Sartika Widianingsih Setiawati, Indri Siti Ariska Yuliyana Siti Fauziah Siti Maulida Ulfa Siti Nurhalimah Siti Nurjanah Slamet, Hendra Sofyan, Nurul azfy Soraya, Dina Ayu Soraya, Dina Ayu Suhartani, Rini Suhartani, Rini Suprayatmi, Mira Suprayatmi, Mira Susanto, Muhammad Fajry Syifa, Nurhaeni Tiana Fitrillia Titi Rohmayanti Ulif Yuhana Widianingsih, Sartika Yuhana, Ulif Yuhana, Ulif Yuliana, Resti Yuliana, Resti Yuni Nurmilasari Zahra Putri Ardyansyah, Amanda Nurlita Zakiyyah, Syahla Zazti Kinasih

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