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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC CARADDE: Jurnal Pengabdian Kepada Masyarakat Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Vocational and Technical Education (JVTE) Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jingler: Jurnal Teknik Pengolahan Pertanian Garina
NIken Purwidiani
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Transportation Other

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PENGARUH KUALITAS PRODUK, HARGA, DAN KUALITAS PELAYANAN TERHADAP KEPUASAN KONSUMEN RESTORAN CEPAT SAJI KFC BASUKI RAHMAT SURABAYA FIAZISYAH, ANNISA; PURWIDIANI, NIKEN
Jurnal Tata Boga Vol 7, No 2 (2018): Yudisium Juni 2018
Publisher : Jurnal Tata Boga

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Abstract

Abstrak Kepuasan konsumen merupakan tonggak keberhasilan suatu perusahaan. Penelitian ini bertujuan untuk mengetahui pengaruh: 1) kualitas produk terhadap kepuasan konsumen; 2) harga terhadap kepuasan konsumen; 3) kualitas layanan terhadap kepuasan konsumen; dan 4) kualitas produk, harga, dan kualitas layanan terhadap kepuasan konsumen secara simultan Penelitian ini dilakukan di restoran cepat saji KFC Basuki Rahmat Surabaya Jalan Basuki Rahmat Nomor 27-31. Sampel penelitian adalah pelanggan berjenis kelamin laki-laki atau perempuan dengan usia 17 tahun keatas yang telah melakukan pembelian di Restoran Cepat Saji KFC Basuki Rahmat minimal satu kali. Data diperoleh melalui kuesioner dan dianalisa dengan uji signifikansi parameter parsial (Uji T) untuk mengukur pengaruh secara parsial dan Uji siginifikansi simultan (Uji F) untuk mengukur pengaruh secara simultan . Hasil penelitian menunjukan: 1) Tidak ada pengaruh kualitas produk terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; 2) Terdapat pengaruh kualitas harga terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; 3) Terdapat pengaruh yang dominan kualitas layanan terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat; dan 4) Terdapat pengaruh kualitas produk, kualitas harga dan kualitas layanan terhadap kepuasan konsumen Restoran Cepat Saji KFC Basuki Rahmat secara simultan Kata kunci : Kualitas produk, harga, kualitas layanan, kepuasan konsumen Abstract Consumer satisfaction is a milestone of success of a company. This research is aim to understand the effect of: 1) product quality on customer satisfaction; 2) price on customer satisfaction; 3) service quality to customer satisfaction; and 4) quality of product, price, and quality of service to consumer satisfaction simultaneously. This research is conducted at fast food restaurant KFC Basuki Rahmat Surabaya Jalan Basuki Rahmat Number 27-31. Sample is customers male or female, aged 17 and above who have purchased at KFC Basuki Rahmat Fast Food Restaurant at least once. Data is obtained through questionnaire and analyzed by partial parameter significance test (T test) to measure partial and simultaneous significance test (F statistical test) to measure influence simultaneously. The result is showed that: 1) Product quality give no effect to satisfaction of KFC Basuki Rahmat customers; 2) Price quality influence satisfaction of KFC Basuki Rahmat consumers; 3) Service quality give dominant influence to satisfaction of KFC Basuki customers; and 4) Product quality, price quality and service quality influence to satisfaction KFC Basuki Rahmat of consumers simultaneously. Keywords: Product quality, price, service quality, customer satisfaction
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE MAKE A MATCH UNTUK MENINGKATKAN HASIL BELAJAR SISWA KOMPETENSI DASAR TEKNIK PENGOLAHAN MAKANAN KELAS X JASA BOGA SMK NEGERI 2 JOMBANG WIDYATAMI, NORMASITA; PURWIDIANI, NIKEN
Jurnal Tata Boga Vol 8, No 2 (2019)
Publisher : Jurnal Tata Boga

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Abstract

Tujuan penelitian ini untuk mengetahui: 1) aktivitas guru dalam pembelajaran; 2) aktivitas,siswa selama. proses. pembelajaran; 3) hasil belajar.siswa terhadap penerapan model. pembelajarann kooperatif tipe make a match padaa kompetensi dasar teknik pengolahan makanan; dan 4) respon siswa terhadap penerapan model pembelajaran. Penilitian ini termasuk penelitian pre experimen design dengan desain penelitian one shot case study, dengan responden guru dan siswa kelas X Jasa Boga berjumlah 33 siswa. Teknik pengambilan data dengann tes tulis, angket respon siswa, dan observasi. Instrumen penelitian yang digunakan, lembar aktivitas guru dan aktivitas siswa, penilaian sikap dan tes tulis, lembar angket respon siswa terhadap model pembelajarann kooperatif tipe make a match. Hasil penelitian diketahui: 1) aktivitas guru dalam pembelajaran mencapai rata-rata skor 4,6 (sangat baik); 2) aktivitas siswa dalam pembelajaran mencapai rata-rata skor 3,55 (kategori baik); 3) hasil belajar siswa pada penilaian sikap spiritual mencapai rata-rata skor 3,51 (sangat baik), penilaian sikap sosial mencapai rata-rata skor 3,71 (sangat baik), penilaiann tes hasil belajar dengan ketuntasan mencapai 86,6. Hasil belajar siswa menunjukan sangat baik. dengan kentuntasan 100%; dan 4) respon siswa dalam penerapan model pembelajaran kooperatif tipe make a match dengan siswaa menjawab ?ya? mencapai 98%. Kesimpulan dari penerapan model pembelajaran kooperatif tipe make a match pada kompetensi dasar teknik pengolahan makanan dapat meningkatkan hasil belajar siswa. Kata Kunci: Pembelajaran Kooperatif, Make A Match, Hasil Belajar, Teknik Pengolahan Makanan.
PENGARUH PROPORSI TEPUNG JAGUNG DAN TEPUNG KACANG MERAH TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN GIZI BROWNIES KUKUS ROSA RADITA KASIH, DEWI; PURWIDIANI, NIKEN
Jurnal Tata Boga Vol 8, No 2 (2019)
Publisher : Jurnal Tata Boga

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Abstract

AbstrakBrownies kukus tepung jagung dan tepung kacang merah dimasak dengan cara dikukus. Tujuan penelitian untuk mengetahui: 1) pengaruh proporsi tepung jagung dan tepung kacang merah terhadap sifat organoleptik yang meliputi warna, tekstur, aroma, rasa, dan kesukaan brownies kukus, dan 2) kandungan gizi brownies kukus hasil uji organoleptik terbaik meliputi karbohidrat, protein, lemak, kalsium, fosfor, dan serat. Jenis penelitian ini adalah penelitian eksperimen dengan perlakuan proporsi tepung jagung dan tepung kacang merah yaitu: (1:1), (3:2), (7:3), dan (4:1). Teknik pengumpulan data pada penelitian ini dilakukan dengan cara observasi 30 panelis. Analisis data menggunakan statistik uji Anova tunggal (One Way Anova) dengan program SPSS dan uji lanjut Duncan Multiple Range Test (DMRT). Uji kandungan gizi meliputi karbohidrat, protein, lemak, kalsium, fosfor, dan serat. Penelitian menunjukkan: 1) proporsi tepung jagung dan tepung kacang merah berpengaruh nyata terhadap sifat organoleptik aroma, rasa, dan kesukaan brownies kukus, namun tidak berpengaruh nyata terhadap warna, dan tekstur, dan 2) brownies kukus terbaik yaitu formula J4K1 dengan proporsi tepung jagung dan tepung kacang merah (4:1). Berdasarkan uji kimia pada produk terbaik kandungan gizi brownies kukus terdiri dari karbohidrat 55,08%, protein 7,81%, lemak 5,72%, kalsium 21,80 mg, fosfor 381,5 mg, dan serat 3,82%. Pada satu takaran saji brownies kukus seberat 34 g/potong dapat mensuplai gizi anak umur 7-9 tahun sebanyak : energi 5,84 % (108 kkal), karbohidrat 7,23% (18,36 g), protein 5,33% (2,61 g), lemak 2,66% (1,91 g), kalsium 0,77% (7,27 mg), fosfor 12,32% (123,17 mg), dan serat 4,93% (1,28 g). Kata Kunci : Brownies kukus, Tepung Jagung, dan Tepung Kacang Merah Abstract Steamed brownies of corn flour and red bean flour are cooked by steaming. The research aims to: 1) the effects of the proportion of corn flour and red bean flour on organoleptic properties including color, texture, aroma, taste and preference for steamed brownies, and 2) the nutritional content of steamed brownies from the best organoleptic tests including carbohydrates, proteins, fats, calcium, phosphorus, and fiber. This type of research is an experimental study with the treatment of the proportion of corn flour and red bean flour, namely: (1: 1), (3: 2), (7: 3), and (4: 1). Data collection techniques in this research were conducted by observing 30 panelists. Data analysis used single ANOVA (One Way Anova) test statistics with SPSS program and Duncan Multiple Range Test (DMRT) advanced test. Tests for nutrient content include carbohydrates, protein, fat, calcium, phosphorus, and fiber. The results: 1) the proportion of corn flour and red bean flour has a significant effect on the organoleptic properties of aroma, taste, and preference for steamed brownies, but does not significantly affect color, texture, and 2) the best steamed brownies, namely J4K1 formula with the proportion of corn flour and red bean flour ( 4: 1). Based on chemical tests on the best products the nutritional content of steamed brownies consisted of 55.08% carbohydrates, 7.81% protein, 5.72% fat, 21.80 mg calcium, 381.5 mg phosphorus, and 3.82% fiber. At one serving of steamed brownies weight 34 g / piece can supply the nutrition of children aged 7-9 years as much as: energy 5.84% (108 kcal), carbohydrates 7.23% (18.36 g), protein 5.33% ( 2.61 g), 2.66% fat (1.91 g), 0.77% calcium (7.27 mg), 12.32% phosphorus (123.17 mg), and 4.93% fiber (1 , 28 g). Keywords: Steamed Brownies, Corn Flour, and Red Bean Flour
Student's Perception of Learning in the New Normal Era of Covid-19 Wati, Dessy Riyana; Miranti, Mauren Gita; Suhartiningsih, Suhartiningsih; Purwidiani, Niken
INVOTEC Vol 18, No 1 (2022)
Publisher : Faculty of Technological and Vocational Education-Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/invotec.v18i1.39823

Abstract

The Covid-19 pandemic forced learning to be adjusted to these conditions, the Ministry of Education and Culture has issued a circular letter Number 15 of 2020 regarding learning techniques in pandemic conditions or the new normal era which includes online and offline learning with a certain proportion. This study aims to determine the perception of SMK Tata Boga students towards learning in the new normal era which includes aspects of the learning experience, teaching skills in teaching, infrastructure, and the psychological condition of students when the learning process takes place. This research uses a descriptive quantitative method with a proportional stratified random sampling technique. The research population consisted of classes X, XI, and XII with a total of 179 students while the research sample was 64 students. The research instrument used a questionnaire with a Likert scale distributed via a google form link and to process research data using the TCR technique (respondent level of achievement). The overall research results calculated using the TCR technique got a score of 67.58% and were in good criteria, so it can be said that the new normal era learning carried out in one of the vocational schools went well. This research provides future benefits so that it becomes a consideration in building a system, a better curriculum. so it can be said that the learning of the new normal era carried out in one of the vocational schools went well. This research provides future benefits so that it becomes a consideration in building a system, a better curriculum.
Peningkatan Keterampilan Berwirausaha Melalui Pelatihan Aneka Olahan Krispi Ita Fatkhur Romadhoni Patimah; Dwi Kristiastuti; Any Sutiadiningsih; Niken Purwidiani; Ila Huda
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2022): Agustus
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i1.1397

Abstract

Tujuan kegiatan ini untuk meningkatkan keterampilan siswa-siswi SMA Muhammadiyah 9 Surabaya. Metode dilakukan dengan memberikan pelatihan serta pembimbingan pembuatan aneka olahan krispi, mulai dari proses pembuatan adonan dasar bumbu tepung krispi, serta produk olahannya berupa ayam krispi, ikan krispi, udang krispi dan jamur krispi. Kegiatan dilakukan pada tanggal 21 Agustus 2021 di SMA Muhammadiyah 9 Surabaya dengan peserta sejumlah 20 siswa. Hasil kegiatan menunjukkan peserta mampu membuat bumbu dasar tepung krispi serta membuat aneka olahan krispi sesuai dengan program yang telah direncanakan. Kesimpulan yang diperoleh dari kegiatan ini adalah peserta pelatihan mempunyai keterampilan baru yaitu membuat adonan dasar tepung krispi serta produk aneka olahan krispi, pengetahuan tentang pengemasan produk aneka krispi hingga perhitungan harga jual.
IMPLEMENTASI MESIN PEMISAH SEKALIGUS PEMISAH KULIT ARI KEDELAI DAN BILIK STERILISASI OZON PADA UKM TEMPE Djoko Suwito; Wahyu Dwi Kurniawan; NIken Purwidiani; Agung Prijo Budijono
Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Vol 12, No 1 (2023): Maret, 2023
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v12i1.31304

Abstract

Pada proses pembuatan tempe terdapat beberapa hambatan yaitu pada proses pemecahan kedelai, proses pemisahan kulit ari kedelai dan sterilisasi peralatan proses produksi. Pada proses pemecahan kedelai masih dilakukan secara konvensional yaitu dengan menggunakan alat pemecah kedelai manual yang digerakan oleh tangan sehingga menyebabkan 10% kedelai belum pecah dan membutuhkan waktu yang relatif lama (1 jam). Proses selanjutnya yaitu proses pemisahan kulit ari kedelai dengan cara dicuci ke dalam tong sambil diaduk menggunakan tangan sehingga kulit arinya mengambang. Proses ini membutuhkan waktu relatif (2 jam) sehingga kurang efisien. Sedangkan pada proses sterilisasi peralatan masih dilakukan dengan cara disiram menggunakan air mengalir agar sisa-sisa kedelai akan terbawa air, hal ini tidak menjamin peralatan produksi telah steril dari ancaman bakteri/kuman. Solusi untuk menyelesaikan permasalahan mitra yaitu dengan menerapkan mesin pemecah sekaligus pemisah kulit ari kedelai dan bilik steriliasi ozon. Metode pelaksanaan kegiatan ini yaitu koordinasi tim, pembuatan gambar detail, melakukan manufaktur assembly dan uji fungsi, serah terima dan implementasi mesin, dan evaluasi. Hasil yang dicapai pada implementasi mesin dan blik sterilisasi memberikan manfaat bagi mitra diantaranya: (1) mempercepat proses pemecahan dan pemisahan kulit ari kedelai yang semula 3 jam menjadi 1 jam; (2) hasil proses pemecahan yang semula 10% kedelai belum pecah menjadi 3%; (3) karyawan tidak mudah lelah; 4) peralatan proses produksi lebih terjamin kebersihannya karena disterilkan secara berkala.
Pengembangan E-Modul Berbasis Flip Pdf Professional Pada KD Menganalisis Sweet Bread Di SMKN 1 Lamongan Dian Kusuma Dewi; Lucia Tri Pangesthi; Niken Purwidiani; Andika Kuncoro Widagdo
PUSTAKA: Jurnal Bahasa dan Pendidikan Vol. 3 No. 2 (2023): April : Jurnal Bahasa dan Pendidikan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/pustaka.v3i2.507

Abstract

Penelitian ini merupakan penelitian pengembangan modul pembelajaran berbasis flip pdf professional yang bertujuan untuk mengetahui: 1) hasil Pengembangan e-modul berbasis flip pdf KD sweet bread 2) kelayakan bahan ajar dari materi dan media KD menganalisis sweet bread pada e-modul berbasis flip pdf professional ; 2) Respon peserta didik di SMKN 1 Lamongan terhadap e-modul KD menganalisis sweet bread berbasis Flip Pdf Professional. Metode penelitian ini adalah model pengembangan ADDIE yang disederhanakan, tahapan penelitian ini terdiri atas: 1) analisis 2) Perencanaan 3) Pengembangan 4) Implementasi 5) Evaluasi. Data dikumpulkan dengan instrumen penelitian yang terdiri atas: lembar validasi untuk penilaian kelayakan produk media; dan angket untuk melihat respon peserta didik. Uji coba media dilakukan dengan 30 peserta didik kelas XII 2 Program Keahlian Tata Boga di SMKN 1 Lamongan. Hasil penelitian menunjukkan bahwa: 1) Hasil e-modul bisa digunakan melalui offline maupun online 2) materi dan media e-modul sweet bread berbasis flip pdf professional layak digunakan sebagai bahan ajar dengan kategori sangat baik yakni rata-rata skor materi 4,9 dan media 4,65; 2) Respon peserta didik terhadap e-modul kompetensi dasar sweet bread berbasis flip pdf professional berada pada kategori sangat baik dengan rata-rata skor 4,75.
Hubungan Motivasi dan Minat dengan Hasil Praktik Kewirausahaan Siswa Kelas XI Tata Boga di SMK Dharma Wanita Gresik Rizky Nova Prasetya; Sri Handajani; Niken Purwidiani; Mein Kharnolis
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1018

Abstract

This study aims to determine: 1) the relationship of motivation to the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik; 2) the relationship between interest in entrepreneurship and the results of entrepreneurship practices of class XI Culinary Class students at SMK Dharma Wanita Gresik; 3) the relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik. This research is a descriptive research with a quantitative approach. The population in this study were 35 students of class XI Culinary at Dharma Wanita Gresik Vocational School. Research data was collected through questionnaires and observation. Data analysis was carried out by product moment correlation analysis and multiple correlation with the help of SPSS 22 for windows software. The results of the study show that: 1) there is no positive and significant relationship between motivation and the results of entrepreneurial practices for students of Class XI Culinary at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.151 <0.334); 2) there is no positive and significant relationship between the interest in entrepreneurship and the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.171 <0.334); and 3) there is no positive and significant relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.172 <0.334). The R value (correlation coefficient) is 0.172, so it can be concluded that the level of relationship between variables X1 and X2 to Y simultaneously has a very low relationship.
Penerapan Model Pembelajaran Project Based Learning terhadap Pengetahuan dan Keterampilan Materi Bumbu Dasar Defia Laili Mustafik Putri; Asrul Bahar; Niken Purwidiani; Mauren Gita Miranti
Jurnal Bintang Pendidikan Indonesia Vol 1 No 2 (2023): Mei: Jurnal Bintang Pendidikan Indonesia
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.29 KB) | DOI: 10.55606/jubpi.v1i2.1402

Abstract

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. Data were obtained using Post-Test questions and assessment sheets of the results of the practice of making basic and processed seasonings. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000, there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) from the practice value of making basic seasoning of 0.000, there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.
Pengembangan Media Game Based Learning (GBL) Pada Pembelajaran Dasar Kuliner Siswa SMK Program Keahlian Kuliner Kelas X Shellyna Fidya Silka; Sri Handajani; Niken Purwidiani; Asrul Bahar
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 3 No. 2 (2023): Juni : Jurnal Pendidikan dan Sosial Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v3i2.1490

Abstract

This study aims to determine: (1) the result of development of media GBL used in basic culinary learning class X, (2) feasibility of GBL media for basic culinary learning for class X culinary vocational students, (3) Vocational students’ responses to GBL media in basic culinary learning. This research method is R&D with Plomp development model with five stages (prelimenary investigation, design, realization, test;evaluation;and revision, implemented), but due to research limitations, this research was carried out until 4th stage. The media validation involved three material experts and three media experts. The research object is a wordwall game and students responses. The instruments used for the feasibility of the game include material validation, media, and questionnaires to see student responses. As for the technique of data analysis carried out quantitatively. The result showed: (1)the result of the media that had been made in from of a QR code that can be scanned by readers, (2) the result of material and media validation with an average value 77,86% and 88,94% included worth with a little revision and (3) student responses have an average score 89,05% with very good interpretation. This indicates that the development of wordwall game can be used in learning.
Co-Authors Adinda Putri Cahyani AGUNG PRIJO BUDIJONO Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Aulia Salsabila Az-zahra Aura Khansa Balqist Defia Laili Mustafik Putri Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti FIAZISYAH, ANNISA Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya I.F Romadhoni Ila Huda Ila Huda Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Mauren Gita Miranti Mein Kharnolis Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Nensi Pratiwi Nur Annisa Apriliyanti Nur Azizah Lidiya Farzana Orienta Zubaidah Rizky Nova Prasetya Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salfa Mei Dianawati Shellyna Fidya Silka Shofiyah Rahma Maulidiyah Sri Handajani Suhartiningsih Suhartiningsih Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana WIDYATAMI, NORMASITA