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All Journal Jurnal Kimia Riset JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food Technology and Halal Science Journal Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Engagement: Jurnal Pengabdian Kepada Masyarakat Food and Agro-industry (FAGI) Journal

Sari, Desy Ambar

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram, Indonesia

Author-ID : 1513853

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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FLOCCULANTS OPTIMIZATION IN HARVESTING FRESHWATER MICROALGAE Haematococcus pluvialis Dina Soes Putri; Desy Ambar Sari; Lulu Diani Zuhdia
Jurnal Kimia Riset Vol. 5 No. 1 (2020): Juni
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v5i1.20022

Microalgae-based researches are one of the interesting topics to date due to its wide applications for commercial industries. One of the vital issues that remain in the production of large-scale microalgae is the harvesting process of microalgae culture. There are several techniques that can be used in harvesting microalgae and each algae will be showing a different result. In this research, the microalgae Haematococcus pluvialis were harvested using flocculation-filtration method. Alum in different dosages, range from 0.25-2 g/L, was used as flocculants and the mixing duration was investigated to seek out the best harvesting efficiency. Based on the research, it can be concluded that the optimum flocculation process was alum addition of 1 g/L culture that continuously stirring for 5 minutes long. In which the flocculation efficiency reaches 94.5%.

PENERAPAN TEKNOLOGI PROSES UNTUK KEBERLANGSUNGAN PRODUKSI MINYAK GORENG KELAPA DI DUSUN BILATEPUNG Nurhayati Nurhayati; Marianah Marianah; Desy Ambar Sari; Asmawati Asmawati; Desy Syafitri; Syirril Ihromi; Mursal Ghazali
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 2 (2022): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i2.9563

ABSTRAKKegiatan pengabdian ini bertujuan untuk meningkatkan kapasitas produksi sehingga keberlangsungan produksi berlangsung secara kontinu, meningkatkan pengetahuan dan keterampilan para mitra terkait penerapan teknologi proses untuk menghasilkan minyak goreng kelapa yang berkualitas. Mitra kegiatan pengabdian ini adalah para pembuat atau pengolah dan penjual minyak goreng kelapa yang ada di Dusun bilatepung Desa Beleka Kecamatan Gerung Kabupaten Lombok Barat. Metode kegiatan yang digunakan adalah metode PRA (Partisipatory Rural Appraisal). Kegiatan pengabdian ini dilakukan dengan beberapa tahapan kegiatan diantaranya : (1) Koordinasi dan sosialisasi kegiatan, (2) Pelaksanaan kegiatan ini berupa penyuluhan dan pelatihan pengolahan minyak goreng kelapa serta alih teknologi penggunaan mesin parut portable mini, (3) Monitoring dan evaluasi. Hasil kegiatan penggabdian ini menunjukkan bahwa adanya peningkatan pengetahuan mitra terkait penerapan teknologi proses, peningkatan keterampilan mitra dalam mengoperasikan mesin parut kelapa mini portable sehingga meningkatkan kapasitas produksi minyak goreng kelapa yang dihasilkan. Diharapkan kegiatan ini masih bisa dilaksanakan secara kontinu terutama untuk kegiatan pelatihan pengolahan limbah menjadi beberapa produk pangan yang inovatif. Kata kunci: teknologi proses; minyak goreng kelapa ABSTRACTThis service activity aims to increase production capacity so that production continuity takes place continuously and increase the knowledge and skills of partners regarding the application of process technology to produce quality coconut cooking oil. The partners of this service activity are the makers or processors and sellers of coconut cooking oil in Bilatepung Hamlet, Gerung District, and West Lombok Regency. The activity method used is the PRA (Participatory Rural Appraisal) method. This service activity is carried out in several stages of activity including: (1) Coordination and socialization of activities. (2) Implementation of this activity includes counseling and training on coconut cooking oil processing and technology transfer using mini portable grating machines. (3) Monitoring and evaluation. The results of this service activity indicate an increase in partner knowledge regarding the application of process technology and partner skills in operating a mini portable coconut grater machine to increase the production capacity of the produced coconut cooking oil. Hopefully, this activity can still be carried out continuously, especially for training activities on waste processing into several innovative food products. Keywords: process technology; coconut cooking oil

PENGARUH PERLAKUAN PADA KLOBOT JAGUNG SEBAGAI KEMASAN TERHADAP MUTU KERAKE SELAMA PENYIMPANAN Desy Ambar Sari; Zainuri Zainuri; Wiharyani Werdiningsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment consisted of K1 (drying), K2 (combination of steaming and drying), K3 (heating with irons), K4 (sterilization by autoclave), and K5 (oven) and it was repeated three times. Data were analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different were then analyzed using Honestly Significance Difference (HSD). The results showed that pretreatment of the corn husks as primary packaging was not significantly different on moisture content, fat content, taste, and texture kerake during storage. But were significantly different on flavor kerake. Steaming and drying treatment was able to decrease the growth of total fungi to <1.0 x 102 CFU/gr during 14 days of storage, which means total fungi were still accepted according to SNI (maximum 1.0 x 102 CFU/gr). Steaming and drying treatment also produced kerake with flavor, texture, and aroma that is preferred by panelists.

Evaluation of antibacterial activities from major bioactive constituents of the whole plant of Hedyotis corymbosa Desy Ambar Sari; - Harijono; Chi-I Chang
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 2, No 2 (2019)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2019.002.02.1

Hedyotis corymbosa is locally known as rumput mutiara from the Rubiaceae family, widely distributed in tropical regions of Asia. Researchers provided scientific evidences the beneficial impact of this plant for pharmacologic alactivity. This study aimed to isolate and evaluate the bioactive constituents based on their biological activities. In this study, the whole plant of H. corymbosa was extracted using methanol. Extract of H. corymbosa was sequentially partitioned using ethyl acetate and n-butanol. The ethyl acetate layer was further fractionated and isolated using chromatographic techniques to obtain the pure compounds. The bioactive compounds structure was determined using spectroscopic analysis especially the Nuclear Magnetic Resonance (NMR). The investigation of H. corymbosa resulted in the isolation of eight compounds, were identified as ursolic acid, 3β-hydroxyolean-11-en-28,13β-olide, β-sitosterol, stigmastane-3,6-dione, ferulic acid, scopoletin, 2-hydroxy-1-methoxyanthraquinone, 3-hydroxy-1,2-dimethoxyanthra-quinone. The antimicrobial effect of the crude extract, partitions and fractions were evaluated using agar well diffusion for antimicrobial susceptibility test and for the pure compounds were evaluated using minimum inhibitory concentration. The ethyl acetate layer and crude extract displayed the higher antimicrobial activities than n-butanol and water layer. The Minimum Inhibitory Concentration (MIC) for the pure compound was shown that most of the compounds have the ability to inhibit human pathogenic bacteria with average 100 µg/mL. The antimicrobial activities showed by the crude extracts, fractions, and pure compounds of H. corymbosa can be used as a commercial product for antimicrobial agent against S. aureus, S. enterica, E. coli and B. substilis.

EDUKASI PEMANFAATAN DAUN KELOR SEBAGAI ALTERNATIF PENCEGAHAN GIZI BURUK DAN STUNTING PADA IBU-IBU RUMAH TANGGA DI DESA SELAT KABUPATEN LOMBOK BARAT Asmawati Asmawati; Marianah Marianah; Syirril Ihromi; Desy Ambar Sari; Nurhayati Nurhayati
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Kelor adalah salah satu jenis sayuran yang sangat kaya akan nutrisi, terutama protein, vitamin A, vitamin C dan kalsium. Kelor juga mengandung senyawa bioaktif seperti polifenol yang dapat berfungsi sebagai antioksidan alami, sehingga sangat baik diberikan kepada anak sebagai tambahan dalam menu makanannya untuk mengoptimalkan tumbuh kembangnya. Kegiatan pengabdian ini bertujuan untuk memberi edukasi dan tambahan ilmu pengetahuan kepada orang ibu – ibu rumah tangga di Desa Selat, Kecamatan Narmada, Kabupaten Lombok Barat khususnya yang memiliki balita. Peserta kegiatan ini berasal dari ibu – ibu warga Desa Selat yang memiliki balita, kader posyandu yang mewakili setiap Dusun yang ada berjumlah 12 0rang. Kegiatan dilakukan dalam beberapa tahapan, yaitu : 1). Sosialisasi persiapan kegiatan 2). Pre-test 3). Penyampaian materi tentang pemanfaatan daun kelor sebagai bahan alternative mencegah gizi buruk dan stunting 4). Post-test untuk mengevaluasi daya serap dan pengetahuan peserta. Hasil penyuluhan menunjukkan bahwa terjadi peningkatan pengetahuan ibu-ibu peserta sebesar 67,80% (selisih nilai 20,40%) dari nilai sebelum penyampaian materi hanya sebesar 47,40%. Hasil penyuluhan ini diharapkan dapat menjadi tambahan ilmu pengetahuan bagi ibu-ibu peserta dalam hal pemanfaatan daun kelor sebagai alternatif pencegahan gizi buruk dan stunting pada anak balitanya.Abstract: Moringa is a very rich type of vegetable in nutrients, especially protein, vitamin A, vitamin C, and calcium. Moringa also contains bioactive compounds such as polyphenols that can function as natural antioxidants, so it is best given to children as an addition to their diet to optimize their growth and development. This service activity aims to provide education and additional knowledge to housewives, especially toddlers in Selat Village, Narmada District, West Lombok Regency. Participants in this activity came from 12 people Selat Village mothers who have toddlers and posyandu cadres representing each hamlet. Activities are carried out in several stages, namely: 1). Socialization of activity preparation 2). Pre-test 3). Counseling on the use of Moringa leaves as an alternative material to prevent malnutrition and stunting 4). Post-test to evaluate participants' absorption and knowledge. The counseling results showed an increase in the knowledge mother participants by 67.80% (20.40% difference in value) from the value before delivering the material, which was only 47.40%. The results of this counseling are expected to be additional knowledge for participating mothers in terms of using Moringa leaves as an alternative to preventing malnutrition and stunting in their children under five.

PENGUATAN EKONOMI PEREMPUAN KEPALA KELUARGA BERBASIS PEMANFAATAN LIMBAH RUMAH TANGGA SEBAGAI ECOENZYM DI DESA SIGAR PENJALIN LOMBOK UTARA Earlyna Sinthia Dewi; Muliatiningsih Muliatiningsih; Suhairin Suhairin; Karyanik Karyanik; Nur Annisa Istiqamah; Desy Ambar Sari
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 3 (2023): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i3.15970

ABSTRAKPengabdian Penguatan Ekonomi Perempuan Kepala Keluarga (PEKKA) Berbasis Pemanfaatan Limbah Rumah Tangga Sebagai Ecoenzym Di Desa Sigar Penjalin Lombok Utara. Pengabdian ini dilaksanakan di Desa Sigar Penjalin Kecamatan Tanjung Kabupaten Lombok Utara. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan mitra mengenai pengolahan sisa-sisa makanan atau sampah rumah tangga menjadi produk yang memiliki nilai tambah dan bernilai ekonomis. Selain itu, produk yang dihasilkan dari pengolahan limbah tersebut juga dapat memberikan sumbangan pendapatan dalam perekonomian mitra. Pelaksanaan kegiatan pengabdian dilakukan dengan dua metode yaitu metode pelatihan dan pendampingan dengan pemberian pre test sebelum kegiatan pelatihan dimulai dan post test setelah kegiatan pelatihan selesai. Pelatihan dan pendampingan dilakukan dengan praktek pembuatan ecoenzym oleh anggota mitra dengan pendampingan oleh tim pelaksana kegiatan hingga ecoenzym dapat dipanen, yaitu selama 3 bulan. Hasil kegiatan menunjukkan bahwa anggota mitra umumnya langsung membuang sampah rumah tangga tanpa diolah yaitu sebesar 76%. Hasil pelatihan pembuatan ecoenzym menunjukkan terjadi peningkatan pemahaman anggota mitra mengenai ecoenzym sebesar 16% dibandingkan sebelum dilaksanakan kegiatan pelatihan, anggota mitra yang tidak mengetahui tentang ecoenzyme adalah 84%. Hal ini menunjukkan rendahnya pengetahuan dan pemahaman bahwa sampah dapat diolah menjadi produk yang bernilai ekonomis sehingga dapat menjadi salah satu sumber pendapatan yang pada akhirnya akan meningkatkan kesejahteraan dan kualitas hidup . Kegiatan pengabdian ini akan berlangsung selama 4 bulan sejak awal persiapan kegiatan hingga produk ecoenzym dapat dipanen. Kata kunci: ekoenzym; Limbah rumah tangga; PEKKA. ABSTRACTEconomic Strengthening Service for Women-Headed Households (PEKKA) Based on the Utilization of Household Waste as Ecoenzymes in Sigar Penjalin Village, North Lombok. This service was carried out in Sigar Penjalin Village, Tanjung District, North Lombok Regency. This service activity aims to increase partners' knowledge about processing food or household waste into products that have added value and economic value. In addition, the products produced from processing this waste can also contribute to the income of the partner's economy. The implementation of community service activities is carried out using two methods, namely training and mentoring methods by giving a pre-test before the training activities begin and a post-test after the training activities are completed. Training and mentoring are carried out by practising making eco enzymes by partner members with assistance from the activity implementation team until the eco enzymes can be harvested, which is for 3 months. The results of the activity show that partner members generally directly dispose of household waste without processing, which is 76%. The results of the training on making eco enzymes showed an increase in partner members' understanding of ecoenzymes by 16% compared to before the training activities were carried out, partner members who did not know about ecoenzymes were 84%. This shows the low knowledge and understanding that waste can be processed into economically valuable products so that it can become a source of income which will ultimately improve welfare and quality of life. This service activity will last for 4 months from the beginning of the preparation of activities until the eco enzyme products can be harvested. Keywords: ecoenzyme; Household waste; PEKKA.

MUTU TAPAI BERAS KETAN PUTIH DENGAN PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI Hana Nita Isnaini; Adi Saputrayadi; Desy Ambar Sari
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

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

Tapai merupakan makanan tradisional yang masih banyak dijumpai di tengah masyarakat yang dibuat melalui proses fermentasi dengan menggunakan bantuan ragi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak buah naga merah terhadap mutu tapai beras ketan putih yang disukai. Metode yang digunakan dalam penelitian ini adalah metode Eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak buah naga merah pada pembuatan tapai beras ketan putih yang terdiri atas 5 (lima) perlakuan yaitu: P1=15%, P2=20%, P3=25, P4=30 dan P5=35%. Parameter yang signifikan diuji lanjut menggunakan Uji Beda Nyata Jujur (BNJ) pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak buah naga merah berpengaruh secara nyata terhadap sifat kimia parameter kadar alkohol, kadar gula reduksi, tingkat keceraan (L) dan sifat organoleptik skor nilai tekstur, rasa dan warna, tetapi tidak berpengaruh secara nyata terhadap Niai pH dan skor nilai aroma Tapai beras ketan putih yang diamati. Perlakuan terbaik dalam pembuatan tapai beras ketan putih dengan penambahan ekstrak buah naga merah didapatkan pada perlakuan P4 (penambahan ekstrak buah naga merah 30%) dengan kadar alkohol 8,79%, kadar gula reduksi 24,73%, Nilai pH 3,57 dan tingkat kecerahan (L) 47,16 dengan rasa suka, warna sangat merah, aroma agak beraroma tapai dan tekstur agak lembek

Assistance in Processing Household Plastic Waste into Ecobricks at Medas Harmony Housing, West Lombok Suwati Ummat; Marianah Marianah; Muanah Muanah; Ahmad Akromul Huda; Desy Ambar Sari; Budy Wiryono
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2 (2021): November 2021
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/engagement.v5i2.787

Household waste contributes to the volume of waste. In general, household waste is easily biodegradable and difficult to decompose. Household products that are hard to decompose are generally plastic and plastic bottles predominantly. The difficulty of decomposing household plastic waste requires serious handling, so it is necessary to provide assistance for processing plastic waste into useful creations. One of them becomes ecobric. There are two methods of this activity, namely direct counseling and training. The results obtained after the community service activities were completed was that they were able to improve community skills in processing plastic waste into ecobrics. Furthermore, ecobrics are created into potted plants and other forms of creation. In addition, after this activity is carried out, it can reduce the movement of plastic waste to the final disposal site (TPA), so that the community hopes that this activity will continue to be transmitted to other places to create a clean and free environment from plastic waste.

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

Tapai is a traditional food that is still widely found in traditional markets made through the fermentation process using the help of yeast. The purpose of this study was to find out the effect of the addition of red dragon fruit extract on the quality of white glutinous rice tapai that panelists liked. The method used in this study is an Experimental method arranged with a Complete Random Design (RAL) with the treatment of adding red dragon fruit extract to the manufacture of white glutinous rice tapai consisting of 5 (five) treatments, namely: P1 (15% red dragon fruit extract), P2 (20% red dragon fruit extract), P3 (25% red dragon fruit extract), P4 (30% red dragon fruit extract) and P5 (35% red dragon fruit extract). Significant parameters are further tested using the Honest Real Difference (BNJ) advanced test at a real level of 5%. The results showed that the addition of red dragon fruit extract had a real effect on the chemical properties of alkohol content parameters, reduced sugar content, divorce level (L) and organoleptic properties of texture, taste and color value scores, but had no real effect on the pH levels and aroma scores of white glutinous rice tapai observed. The best treatment in making white glutinous rice tapai with the addition of red dragon fruit extract is obtained in the P4 treatment (addition of 30% red dragon fruit extract) which has an alcohol content of 8.79%, reduced sugar content of 24.73%, pH content of 3.57 and brightness level (L) 47.16 with a taste of likes, very red color, a slightly scented tapai aroma and a slightly mushy texture.

CEGAH STUNTING DAN GIZI BURUK PADA BALITA DENGAN EDUKASI GIZI BAGI TUMBUH KEMBANG ANAK DI DESA BANYUMULEK KABUPATEN LOMBOK BARAT Asmawati, Asmawati; Sari, Desy Ambar; Ihromi, Syirril; Nurhayati, Nurhayati; Pacitra, Silda; Lutfiah, Tasya Danela; Rizal, Hairul
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 2, No 2 (2021)
Publisher : Universitas Muhammadiyah Mataram

Ibu merupakan pendidik utama dan pertama bagi anak-anaknya dalam sebuah keluarga. Oleh karena itu, seorang ibu perlu dibekali dengan ilmu pengetahuan yang cukup untuk mendampingi tumbuh kembang anaknya. Salah satu ilmu yang harus dimiliki adalah ilmu tentang manfaat makanan dan zat gizi bagi kesehatan. Kegiatan pengabdian ini bertujuan untuk memberikan edukasi dan tambahan pengetahuan kepada ibu-ibu peserta tentang tumbuh kembang anak dan upaya mencegah stunting. Pengabdiam ini dilaksanakan dengan melakukan penyuluhan yang disertai dengan diskusi dan tanya jawab sekitar tumbuh kembang anak, stunting, gizi buruk dan makanan bergizi. Sebelum dan setelah dilakukan penyuluhan dilakukan pre dan post test untuk mengukur dan mengetahui tingkat pengetahuan peserta dan daya serapnya terhadap materi yang yang disampaikan. Hasil penyuluhan menunjukkan bahwa terjadi peningkatan pengetahuan ibu-ibu peserta sebesar 60,8%, dari skor nilai awal (sebelum penyampaian materi) hanya sebesar 35,4% meningkat menjadi 96,2% (setelah penyampaian materi). Hasil penyuluhan ini diharapkan dapat menjadi bekal pengetahuan tambahan bagi ibu-ibu peserta dalam mendampingi tumbuh kembang anak dan mencegah kejadian stunting. Mothers are the primary and first educators for their children in a family. Therefore, a mother needs to be equipped with sufficient knowledge to accompany her child's growth and development. One of the sciences that must know is the knowledge of the benefits of food and nutrients for health. This service activity aims to provide education and additional knowledge about child growth and development and prevent stunting to participants. This activity is conducted in counseling accompanied by discussions and questions and answers about child growth and development, stunting, malnutrition, and nutritious food. Before and after the counseling, pre and post-tests were carried out to measure and determine participants' level of knowledge and their absorption of the material presented. The results of the counseling showed that there was an increase in the knowledge of the participants' mothers by 60.8%. Before the material delivery by 35.4% increased to 96.2% after the delivery of the material. The results of this counseling are expected to provide additional knowledge for participating mothers in assisting children's growth and development and preventing stunting.

Co-Authors . Harijono Adi Saputrayadi Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Budy Wiryono Chi-I Chang Desy Syafitri Earlyna Sinthia Dewi Fitri Ramdani Hana Nita Isnaini Handika Purnama Huda, Ahmad Akromul Karyanik, Karyanik Lutfiah, Tasya Danela Marianah Marianah Marianah, Marianah Marianah, Marianah Muanah, Muanah Muliatiningsih Muliatiningsih Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati, Nurhayati Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes rizal, Hairul Saputra, Irwan Saputrayadi, Adi Suhairin, Suhairin Suwati Ummat Syahlan, Irfan Syirril Ihromi, Syirril Wiharyani Werdiningsih Zainuri Zainuri Ziana Datul Rizka Zohriah, Roviatul Zuhdia, Lulu Diani

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