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), UIN 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), Program Studi Teknik Lingkungan, Fakultas Teknik, Universitas Pasundan, Bandung, Indonesia, ID;
Hary Pradiko(2), Universitas Pasundan, ID;
Anni Rochaeni(3), Universitas Pasundan, ID;