Article Per Year (5 Year)
p-Index From 2021 - 2026
4.381
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Ilmu dan Teknologi Kelautan Tropis Hemera Zoa Jurnal Sain Veteriner JURNAL KIMIA SAINS DAN APLIKASI Jurnal Sains dan Seni ITS Buletin Penelitian Tanaman Rempah dan Obat Indonesian Journal of Human Nutrition Journal of Engineering and Technological Sciences Biopropal Industri Jurnal Farmasi Sains dan Komunitas Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Majalah Farmasetika JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Keperawatan dan Kesehatan Journal of Research in Business, Economics, and Education Buletin Penelitian Tanaman Rempah dan Obat Indonesian Journal of Dental Medicine Narra J ProBisnis : Jurnal Manajemen Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) AKSARA: Jurnal Bahasa dan Sastra Lensa: Jurnal Kependidikan Fisika Pharmaceutical Sciences and Research (PSR) Journal of Mandalika Literature EduChem Jurnal Ilmiah Pangan Halal Jurnal Serambi Ekonomi dan Bisnis Karimah Tauhid Journal of Natural Product for Degenerative Diseases Jurnal Agroindustri Halal
Rahmawati, Siti Irma
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 52 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 52 Documents
Search

 2   3   4   5   6 
Pangan Halal dan Perilaku Higienis Dalam Kuliner: Pendekatan Filosofis Widjajanti, Widjajanti; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 3 No. 2 (2021): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v3i2.9706

Abstract

Hygiene dan Sanitasi dalam menyajikan makanan menjadi hal yang penting dalam menghasilkan pangan yang bermutu dan layak dikonsumsi. Perkembangan kuliner/pangan yang begitu cepat dengan semakin mudahnya mendapatkan informasi mendorong masyarakat untuk membuka usaha dibidang pangan. Perkembangan kuliner seharusnya diikuti dengan perkembangan pengetahuan terkait hygiene dan sanitasi. Tujuan penelitian ini adalah diketahuinya prilaku hygiene sanitasi pelaku usaha pangan di Kecamatan Cibadak Kabupaten Sukabumi. Metodelogi yang digunakan adalah Fenomenalogis dengan metode Penelitian observasional mengenai masalah aktual yang terjadi yang berkaitan dengan peran ilmu dan teknologi pangan dengan mengumpulkan permasalahan yang ada. Pengamatan dilakukan terhadap 25 pelaku usaha pangan di Kecamatan Cibadak Kabupaten Sukabumi. Hasil pengamatan dianalisis secara deskriptif kualitatif yang disajikan secara naratif. Hasil penelitian menunjukan adanya ketidaksesuaian sebesar 92% pelaku usaha tidak mencuci tangan sebelum menyajikan makanan, 80% pelaku usaha tidak menggunakan masker/mengobrol saat menyajikan makanan, serta 68% pelaku usaha memiliki kuku panjang/kotor dalam menyajikan makanan. Ketiga ketidaksesuain tersebut tergolong dalam hygine sanitasi personal. Perlu mendapat perhatian berbagai elemen terutama yang terkait dengan pengeluaran izin usaha pangan lebih dititik beratkan mengenai Hygiene dan sanitasi personal yang diberikan terlebih dahulu sebelum izin usaha tersebut dikeluarkan. Penyebarluasan informasi terkait hygiene dan sanitasi ini perlu mendapat dukungan dari pemerintah, lembaga pendidikan dan juga masyarakat.
Freudian Approach to Psychological Condition and Behavior Through the Characters of Mr and Mrs White Febriandy, Agustio; Rahmawati, Irma
Aksara: Jurnal Bahasa dan Sastra Vol 25, No 2 (2024): Aksara: Jurnal Bahasa dan Sastra
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aksara/v25i2.pp599-614

Abstract

This study delves into the psychological underpinnings of W.W. Jacobs' 1902 short story "The Monkey's Paw," exploring the intersection of human psychology and literary themes. The purpose of this research is to analyze the short story "The Monkey's Paw" characters' psychological behavior. This research uses a qualitative methodology and applies Sigmund Freud's theory of the Id, Ego, and Superego to analyze the characters Mr. and Mrs. White using non-numerical data. The objectives are to examine how the Id, Ego, and Superego influence individual behavior and actions; evaluate Mr. White's ability to manage his psychological mind; and determine the psychological profiles of Mr. White as an Ego character and Mrs. White as an Id character. The findings reveal significant psychological dynamics shaping the characters' behaviors and decisions. Mr. White's predominance of Ego allows him to regulate his psychological responses, contrasting with Mrs. White's Id-driven actions. In conclusion, the goal of this research is to improve knowledge of psychology, psychoanalysis, and the motivations behind people's acts and behaviors., psychoanalysis, and the motivations behind people's acts and behaviors. Keywords: Freudian Psychology; Literary Analysis; Id, Ego, and Superego.
Potential of soybean-velvet bean combination tempe in improving cognitive function Astawan, Made; Damayanti, Aprilia F.; Wresdiyati, Tutik; Afifah, Diana N.; Rahmawati, Irma S.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1365

Abstract

Velvet bean is a native Indonesian legume containing L-dopa, yet it remains underutilized. The aim of this study was to analyze the effects of different types of tempe (soybean, velvet bean, and their combination) on cognitive function, brain histology, dopamine levels, and serum β-amyloid in rats, as well as to identify the parameters most influencing cognitive function, including brain mass and volume, hippocampal neuron count, and dopamine and β-amyloid levels. An experimental study was conducted using a completely randomized design with one factor: the protein source of diet. Five rat groups were included based on protein sources: non-protein, casein control, soybean tempe flour, velvet bean tempe flour, and a combination of soybean and velvet bean tempe flour. This study examined cognitive performance by measuring maze completion time, while brain mass and volume, hippocampus histology for neuron cell counts in the dentate gyrus section, cornu ammonis 1 (CA1), and cornu ammonis 3 (CA3), brain dopamine and β-amyloid serum levels were measured after eight weeks of intervention. Our data indicated that rats deprived of protein had significantly slower maze completion times (p<0.001), underscoring the importance of protein in cognitive processes. Rats treated with non-protein rations had significantly lighter brain masses (p<0.001) than other treatments. Histological analysis of the hippocampus showed that the three types of tempe rations helped maintain the number and density of neuron cells in the dentate gyrus and CA3 of the hippocampus. Additionally, the protein in the ration could increase dopamine levels and suppress serum β-amyloid levels. There was a strong correlation between brain volume and neuron cell density in the dentate gyrus section of the hippocampus with cognitive function. These results highlight the promising role of combination tempe in increasing cognitive function, brain mass and volume, dopamine levels, and suppressing serum β-amyloid.
Pelatihan Ekspor dan Korespondensi Bisnis dalam Bahasa Inggris Bagi UMKM Kota Jakarta Dalam Upaya Peningkatan Pendapatan dan Produk UMKM Go Internasional Alhazami, Lutfi; Rahmawati, Irma; Abdullah, Muhamad Al Faruq; Donald, Eriklex
Journal of Mandalika Literature Vol. 5 No. 4 (2024)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v5i4.3586

Abstract

Pengabdian Masyarakat Pemula ini dilakukan untuk melatih para UMKM Jakarta Barat binaan APIK dan Walkota Jakarta Barat agar mampu melakukan kegiatan ekspor serta mampu menguasai korespondensi bisnis dalam bahasa inggris sehingga mempermudah dalam transaksi ekspor. Dari analisis situasi yang dilakukan nampak bahwa permasalahan yang dihadapi mitra adalah kurangnya kurangnya memahami bisnis model kanvas, produk yang belum siap memenuhi kriteria ekspor serta kemampuan bahasa inggris dan korespondensi dalam bahasa inggris karena anggapan dasar bahwa Bahasa Inggris adalah pelajaran yang sulit. Kegiatan ini dilakukan mulai dari pretest yang dilakukan ada beberapa materi dasar bisnis yang sulit dipahami khususnya reading, kurang mengerti topic, main idea, dan menjawab WH Question serta kurang fokusnya pengusaha dalam mengikuti proses pembelajaran. Pelatihan menggunakan pendekatan komunikasi persuasif motivasional, diadakan tes awal, pengajaran topic, main idea, dan WH Question dengan pengayaan materi. Setelah proses treatment tersebut diadakan tes evaluasi (post test) yang menampakkan hasil bahwa pengusaha mulai termotivasi belajar Bahasa Inggris, fokus dan mandiri dengan hasil tes rata-rata nilai bagus. Kontribusi dan manfaat yang diperoleh khalayak sasaran adalah motivasi belajar Reading, fokus dan mandiri dalam belajar bahasa inggris untuk mendukung korespondensi untuk eksport.
Analisis Manajemen Risiko Pada UMKM “Mie Ayam Mas Adi” Bandung Arrachman, Hajar Chair; Karimah, Nur Rafidah; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8692

Abstract

Businesses that are currently developing are small businesses, where the business does not require a lot of capital, and the process of setting it up is easy. Small businesses are business activities that have small initial capital, small assets, and a small number of workers. It can be said that a small business is an individual business or legal entity that carries out simple economic activities with the aim of making a profit within certain limits. Traders are one of the micro and medium enterprises whose implementation requires relatively small capital and usually uses their own capital or loans.
Analisis Manajemen Risiko pada UMKM Apa Ya Food Karimah, Nur Rafidah; Arrahman, Hajar Chair; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8693

Abstract

Pempek, a traditional delicacy from Palembang, Indonesia, is made from finely ground fish mixed with tapioca flour and shaped into various forms such as pempek kapal selam and pempek lenjer. Its preparation involves mixing ingredients, shaping, and boiling, often served with cuko, a sweet, sour, and spicy sauce that enhances its flavor. Pempek is not only delicious but also nutritious, high in protein from fish. Dimsum, originating from China, has been adapted into diverse variations in Indonesia. Typically consisting of a dough filled with meat, vegetables, or other ingredients, dimsum is either steamed or fried. Known for its variety, it is often enjoyed as a snack or side dish during gatherings. Meanwhile, snacks in Indonesia encompass a wide range of small bites that can be enjoyed anytime, including chips, traditional snacks like risoles and pastel, and moist cakes. These snacks feature a variety of flavors, from sweet to savory, and frequently use local ingredients such as cassava, glutinous rice, and coconut. All three food categories pempek, dimsum, and snacks are not only popular among locals but are also gaining recognition internationally. Through innovations in recipes and presentation, they continue to evolve to suit modern consumer tastes.
Roselle and Red Ginger: A Potential Combination of Medicinal Plants for Hypertension Therapy Yunas, Ranum Wanudya; Rahmawati, Siti Irma; Saputri, Fadlina Chany; Bayu, Asep; Chianese, Giuseppina; Putra, Masteria Yunovilsa
Pharmaceutical Sciences and Research Vol. 11, No. 3
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Hypertension is a prevalent cardiovascular condition that significantly increases the risk of heart disease and stroke. Effective management is essential to prevent severe complications. Roselle (Hibiscus sabdariffa L.) and red ginger (Zingiber officinale var. rubrum) are two medicinal plants known for their antihypertensive properties. Roselle contains bioactive compounds such as anthocyanins that exhibit vasodilatory and angiotensin-converting enzyme (ACE) inhibition, while red ginger is rich in gingerols and shogaols, which possess anti-inflammatory and vasodilatory properties. The complementary mechanisms of action of these two plants, including ACE inhibition, antioxidant activity, and modulation of vascular tone, result in a more pronounced antihypertensive effect when used together. By targeting multiple pathways, the combination allows for more effective blood pressure control, which could lead to improved patient outcomes. The purpose of this study is to provide a detailed review of the evidence supporting the use of roselle and red ginger in combination as a potential therapeutic approach for hypertension. This review aims to identify gaps in the existing research and suggest directions for future studies. Understanding the synergistic effects of these plants can help in developing more effective herbal therapies that leverage their combined benefits. Further research is needed to confirm these findings through more in-depth preclinical and clinical studies. Investigations should focus on optimizing dosages, understanding long-term safety, and establishing standardized protocols for combination therapy. This review serves as a foundation for future research and encourages the integration of traditional herbal medicine into modern hypertensive management strategies, promoting a holistic approach to cardiovascular health.
Aktivitas Antioksidan Kapang Endofit asal Rumput Laut Caulerpa lentilifera Septiana, Eris; Hardhiyuna, Mutia; Untari, Febriana; Bustanussalam, Bustanussalam; Rahmawati, Siti Irma
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v20i1.1040

Abstract

Aktivitas antioksidan dari ekstrak rumput laut telah banyak dilaporkan. Namun, belum banyak peneliti yang melaporkan aktivitas antioksidan dari kapang endofit asal rumput laut. Penelitian ini bertujuan untuk mengisolasi kapang endofit dari rumput laut C. lentilifera, mengevaluasi aktivitas antioksidan, serta profil senyawa kimia ekstrak terpilih. Isolasi kapang endofit dilakukan dengan metode sterilisasi permukaan dan ditanam pada media Potato Dextrose Agar (PDA). Uji antioksidan menggunakan metode 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), dan ferric reducing antioxidant power (FRAP). Penentuan kadar fenolik dan flavonoid total masing-masing berdasarkan pada reaksi reagen Follin-Ciocalteu dan aluminium klorida. Ekstrak dengan aktivitas antioksidan terbaik dilakukan profiling senyawa kimianya menggunakan Kromatografi Gas-Spektroskopi Massa (KG-SM). Hasil isolasi didapatkan lima isolat kapang endofit yaitu Cl.Tka.S1, Cl.Tka.S2, Cl.Tka.S3, Cl.Tka.R1, dan Cl.Tka.R2. Ekstrak kapang endofit Cl.Tka.S3 memiliki aktivitas tertinggi dengan nilai IC50 sebesar 17,65 ± 1,88 dan 37,07 ± 2,16 mg/L pada metode ABTS dan DPPH,serta uji FRAP dengan kadar setara Fe(II) sebesar 1654,15 ± 32,95 µmol/mg ekstrak. Kadar fenolik total tertinggi didapatkan dari ekstrak kapang endofit Cl.Tka.S1 sebesar 75,05 ± 8,46 mg setara asam galat/g ekstrak. Kadar flavonoid total tertinggi didapatkan dari ekstrak kapang endofit Cl.Tka.S3 sebesar 38,50 ± 1,55 mg setara kuersetin/g ekstrak. Profiling senyawa kimia menunjukkan ekstrak isolat Cl.Tka.3 sebagai isolat terbaik mengandung senyawa antioksidan berupa senyawa golongan fenolik, asam lemak, alkana, dan alkohol. KATA KUNCI: ABSTRACTThe antioxidant activity of seaweed extracts has been widely reported. However, reports on the antioxidant activity of endophytic fungi derived from seaweed are still limited. This study aims to isolate endophytic fungi from C. lentilifera, determine antioxidant activity and chemical profiles of selected extracts. Endophytic fungi were isolated by the surface sterilization method and planted on Potato Dextrose Agar (PDA) media. Antioxidant test using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), dan ferric reducing antioxidant power (FRAP) methods. Total phenolic and flavonoid content was based on the reaction of Follin-Ciocalteu reagent and aluminium chloride, respectively. Extracts with the best antioxidant activity were profiled for their chemical compounds using Gas Chromatography-Mass Spectroscopy (GC-MS). The isolation results obtained five isolates of endophytic fungi, namely Cl.Tka.S1, Cl.Tka.S2, Cl.Tka.S3, Cl.Tka.R1, and Cl.Tka.R2. Cl.Tka.S3 extract had the highest activities with an IC50 value of 17.65 ± 1.88 and 37.07 ± 2.16 mg/L on the ABTS and DPPH methods, as well as FRAP test values with Fe(II) equivalent levels of 1654.15 ± 32.95 µmol/mg extract. Cl.Tka.S1 extract has the highest total phenolic content of 75.05 ± 8.46 mg gallic acid equivalent/g extract. Cl.Tka.S3 extract has the highest total flavonoid content of 38.50 ± 1.55 mg quercetin equivalent/g extract. Profiling of chemical compounds showed that the Cl.Tka.S3, as the best extract, contained antioxidant compounds such as phenolic compounds, fatty acids, alkane, and alcohol.
Anti-inflammatory Activity of Glucomannan Resulting from β-mannanase Enzyme Hydrolysis in RAW 264.7 Cells Nuraini, Nuraini; Effionora Anwar; Dian Ratih Laksmitawati; Hendig Winarno; Siti Irma Rahmawati
Journal of Natural Product for Degenerative Diseases Vol. 2 No. 2 (2025): JNPDD March
Publisher : Faculty of Pharmacy Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58511/jnpdd.v2i2.7797

Abstract

Glucomannan is a polysaccharide of the hemicellulose type, composed of glucose and mannose chains. It has the ability to form solutions that expand and thicken. The bioactivity of carbohydrates is influenced by the length of their saccharide chains. Hydrolysis can alter the structural dimensions of polysaccharides, including molecular weight, type, number, and position of substituent groups, which in turn impacts their biological activity. Various methods can modify carbohydrate structures to enhance their value, with degradation being one such method. Enzymatic degradation is particularly advantageous due to its high specificity, efficiency, and minimal side effects. Numerous studies have identified glucomannan as having immunomodulatory effects on macrophage cells. When stimulated with lipopolysaccharides, macrophages release various cytokines and inflammatory mediators, such as TNF-α, iNOS, and NO. This study explored the potential anti-inflammatory effects of glucomannan (GM) and its enzymatically hydrolyzed form (Enz-GM) on RAW 264.7 cells. The research involved degrading glucomannan using the β-mannanase enzyme, followed by in vitro testing of the degradation product (Enz-GM) for anti-inflammatory activity. This was achieved using an ELISA kit to measure the expression of IL-6, TNF-α, and iNOS. The results showed that Enz-GM at pH 9 (Mw 1.24 kDa) significantly reduced the pro-inflammatory cytokines IL-6 and iNOS (p ≤ 0.05) compared to GM, while TNF-α expression did not show a significant difference between Enz-GM and GM.
OPTIMASI SELULASE PADA ENZYME ASSISTED EXTRACTION LEMAK DARI Caulerpa lentillifera SEGAR MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Hanifah, Ishmah; Izzati, Fauzia; Rahmawati, Siti Irma; Hermanianto, Joko; Giriwono , Puspo Edi; Hapsari , Yatri; Bustanussalam; Rahman , Fauzy; Septiana , Eris; Simanjuntak , Partomuan
Jurnal Ilmu dan Teknologi Kelautan Tropis Vol. 13 No. 1 (2021): Jurnal Ilmu dan Teknologi Kelautan Tropis
Publisher : Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jitkt.v13i1.32654

Abstract

Caulerpa lentillifera merupakan rumput laut hijau yang memiliki potensi besar namun kelimpahannya belum banyak dieksplorasi. Rumput laut tersebut tersebar pada beberapa wilayah perairan di Indonesia. Rumput laut diketahui memiliki kadar lemak yang rendah namun tersusun oleh poli asam lemak tidak jenuh. Ekstraksi lemak pada umumnya hanya menggunakan pelarut organik. Pada proses ekstraksi diperlukan perlakuan awal seperti enzyme assisted extraction untuk mendegradasi dinding sel dan meningkatkan akses pelarut masuk ke dalam sel. Penelitian dirancang untuk mengetahui kondisi optimum proses enzyme assisted extraction lemak rumput laut hijau segar C. lentillifera dengan menggunakan enzim selulase. Proses optimasi dilakukan menggunakan Response Surface Methodology (RSM) model Central Composite Design dengan 15 perlakuan. Perlakuan didapatkan untuk mengetahui pengaruh variabel bebas, diantaranya konsentrasi enzim, suhu hidrolisis, dan waktu hidrolisis terhadap variabel terikat yaitu jumlah ekstrak lemak dan aktivitas antioksidan. Hasil penelitian didapatkan model 2FI dan Linier berturut-turut untuk variabel terikat jumlah lemak dan aktivitas antioksidan. Kondisi optimum yang diperoleh yaitu konsentrasi enzim sebesar 2%, suhu hidrolisis sebesar 30 °C, dan waktu hidrolisis selama 1 jam. Kondisi optimum tersebut kemudian dapat diverifikasi dengan diberikan perlakuan terpilih sebanyak 2 kali ulangan atau lebih hingga mendekati hasil prediksi. Asam lemak yang diperoleh setelah metilasi dan identifikasi dengan GC-MS yaitu asam palmitat dan asam laurat. Optimasi proses ekstraksi lemak memungkinkan potensi pemanfaatan lemak dari rumput laut segar C. lentillifera berdasarkan faktor yang memengaruhi.
Co-Authors . Anidah . Aslan . Kholik A.A. Ketut Agung Cahyawan W Abdullah, Muhamad Al Faruq Afifah Rosyidah Afifah, Diana N. Ahmad Syauqy Andreayani Attamimi Anggun Hari Kusumawati Anis H. Mahsunah Anisyah, Yuni Nur Anjani, Gemala Annis Catur Adi Annisa Rizky Maulidiana Apon Zaenal Mustopa Apon Zaenal Mustopa Ardiana, Hana Ai Ariestyani, Imelda Armaiki Yusmur Arrachman, Hajar Chair Arrahman, Hajar Chair Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Bayu, Asep Bugi Ratno Budiarto Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam, Bustanussalam Chianese, Giuseppina Choirun Nisa Riski Damayanti, Aprilia F. Darmawati Dalle Dharmawan, Devi Diah Anggraini Wulandari Dian Ratih Laksmitawati Diana Nur Afifah, Diana Nur Donald, Eriklex Dwi Aryanti Effionora Anwar Elke Stephanie Ella Saparianti Elok Zubaidah Endang Mahati Endang Saepudin Eris Septiana Eris Septiana Eris Septiana Eris Septiana ERIS SEPTIANA Eris Septiana Eris Septiana Fadhilah, Syifa Fadlina Chany Saputri Fariha Willisiani Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul izzati Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Febriandy, Agustio Febriansyah, Ilham Ferdina Tri Laksmita Fikayuniar, Lia Fitri Amalia Fitri Nur Hikmah Fitrilia, Tiana Ghina Putri Dyanti Giriwono , Puspo Edi Gita Syahputra Hadistio, Alfin Hairida Hairida Hanifah, Ishmah Hapsari , Yatri Hendig Winarno Heni Pujiastuti Indradewa, Rhian Izzati, Fauzia Joko Hermanianto Karimah, Nur Rafidah Kharyani, R. Aldini Kristanti Indah Purwani Leny Heliawati Leo, Leviena Merlynike Lestari Makmuriana Lutfi Alhazami MADE ASTAWAN Mardiah Marhamah, Irma Siti Martha Sari Martha Sari Masteria Yunovilsa Putra Masteria Yunovilsa Putra Muhammad Ilman Muhammad Surya Madani Muhibuddin, Anton Mutia Hardhiyuna, Mutia Nada Nisrina Nastiti Wijayanti Nelwan, Sindy Cornelia NFN Bustanussalam NFN Yadi Noli Novidahlia Nopita Aliani Nunik Gustini Nur Rohmah Nuraini Nuraini Nurcahali, Fani Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Permatahati, Ghina Sri Putra, Masteria Yunovilsa Qisthina, Dalilah Rachmat Sahputra Rahma Micho Widyanto Rahman , Fauzy Ramadhaniyati, Ramadhaniyati Ratna Chrismiari Purwestri Ratna Ediati Rika Damayanti Rikno Harmoko Rikno Harmoko Rikno Harmoko Rosy Hutami Saiful Bachri Salcia Inka Nelanda Saniyya, Ashila Nasyadhiya Septiana , Eris Setyawati, Amalia Rani Simanjuntak , Partomuan Siregar, Maruli Siti Aminah Siti Nurhalimah Siti Nurjanah Slamet Budjianto SOETJIPTO . Sukarno Sukarno Sunaryo, Endang S. Suprayatmi, Mira Suprayatmi, Mira Syamsiah Syamsiah Tirtawati, Desi Titi Rohmayanti Tutik Wresdiyati Udijanto Tedjosasongko Untari, Febriana Utami, Nur' Widjajanti, Widjajanti Wien Kusharyoto Wyna Nabila Yadi Yadi Yatri Hapsari Yatri Hapsari Yatri Hapsari Yatri Hapsari Yohana P. Br Sianturi Yuliana, Resti Yuliana, Resti Yumi Sartika Yunas, Ranum Wanudya