Rizal Justian Setiawan(1), Industrial Engineering and Management, College of Engineering, Yuan Ze University, Republic of China,
TW; Khakam Ma'ruf(2), Department of Mechanical Engineering Education, Yogyakarta State University, Yogyakarta, Republic of Indonesia,
ID; Darmono(3), Department of Civil Engineering Education, Faculty of Engineering, Yogyakarta State University, Indonesia,
ID; Nur Evirda Khosyiati(4), Department Culinary Technology Education, Faculty of Engineering, Yogyakarta State University, Yogyakarta, Indonesia,
ID; Nur Azizah(5), Department International Public Health, School of Public Health, China Medical University, Republic of China,
TW;
Ahmad Maulana Syafi'i(1), Universitas Islam Negeri Sultan Aji Muhammad Idris Samarinda,
ID; Yosinta Sari(2), Universitas Islam Negeri Sultan Aji Muhammad Idris Samarinda,
ID;
Mohammad Reza Fahlevi(1), Universitas Nahdlatul Ulama Indonesia,
ID; I Putu Deny Arthawan Sugih Prabowo(2), Institut Teknologi Kalimantan,
ID; Risqi’a Shauma Salsabiilla(3), Institut Teknologi Kalimantan,
ID; Ghea Amanda Aulia Putri(4), Institut Teknologi Kalimantan,
ID; Ghina Alyaa Farraas(5), Institut Teknologi Kalimantan,
ID; Muhammad Nurhadi Efendi(6), Institut Teknologi Kalimantan,
ID;
Ismi Khairunnissa Ariani(1), Institut Teknologi Kalimantan,
ID; Rina Noor Hayati(2), Institut Teknologi Kalimantan,
ID; Riza Hudayarizka(3), Institut Teknologi Kalimantan,
ID; Cut Keumala Banaget(4), Institut Teknologi Kalimantan,
ID; Krisma Nabilla(5), Institut Teknologi Kalimantan,
ID;
Muhammad Bagas Muhammad Bagas Grahandikha(1), Universitas Pasundan,
ID; Hary Pradiko(2), Universitas Pasundan,
ID; Anni Rochaeni(3), Universitas Pasundan,
ID;