Article Per Year (5 Year)
p-Index From 2021 - 2026
6.546
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi NUTRIRE DIAITA Jurnal Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Agroteknika Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Nutriology: Jurnal Pangan, Gizi, Kesehatan KESANS : International Journal of Health and Science Jurnal Abdi Masyarakat Indonesia Abdi Geomedisains Jurnal Sains dan Teknologi Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Keperawatan Bengawan :Jurnal Pengabdian Masyarakat Inovasi Jurnal Pengabdian Masyarakat (IJPM) Nutrition Scientific Journal Jurnal Kesehatan Jurnal Berkawan
Fitriana Mustikaningrum
Universitas Muhammadiyah Surakarta
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering 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 Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 2   3   4   5   6 
Penyuluhan Terkait Penggunaan Tepung Komposit untuk Peningkatan Nutrisi Produk Pangan pada Ibu Hamil Mustikaningrum, Fitriana; Kisnawaty, Sudrajah Warajati; Aprilia, Lisa
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Based on reports from Ngemplak 1 Public Health Center (Puskesmas Ngemplak 1) in Sleman in 2023, the number of stunted children under five has not shown a significant decrease, although the prevalence has fallen below 14%. The prevalence of stunting was 12% in 2022 and decreased by only 0.2% in 2023. This figure is still below the Sleman District target, which requires a reduction to 7%. One of the groups at risk for stunting is pregnant women. The knowledge of pregnant women regarding food processing to improve the nutritional value of food products is crucial, as it is expected to positively influence their behavior in providing nutritious meals. Composite flour is a mixture of wheat flour and other types of flour aimed at enhancing the nutritional and sensory qualities of food products. Many pregnant women are still unfamiliar with how to process wheat-based products by incorporating composite flour to increase nutritional value. Therefore, this educational activity was conducted to improve pregnant women’s knowledge related to food processing using composite flour to enhance the nutritional content of wheat-based foods such as cookies, bread, and flakes. The health education session was delivered using lectures supported by PowerPoint media, videos, and leaflets. The results of the community service activity showed an increase in post-test scores compared to pre-test scores, indicating an improvement in knowledge about composite flour for enhancing the nutritional quality of food products for pregnant women.
PEMBERIAN EDUKASI STUNTING DAN PENDAMPINGAN PEMBUATAN TEPUNG LELE BAGI KADER POSYANDU DI PACITAN, JAWA TIMUR Werdani, Kusuma Estu; Suswardany, Dwi Linna; Mustikaningrum, Fitriana
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25791

Abstract

Abstrak: Kader posyandu memiliki peran yang sangat penting dalam upaya pencegahan stunting. Adanya potensi kandungan gizi dalam ikan lele yang kaya protein dan dapat diolah menjadi berbagai macam makanan, perlu dikenalkan kepada kader posyandu. Selain itu, edukasi secara rutin dan komprehensif kepada kader posyandu sangat terbatas untuk diselenggarakan. Kegiatan pengabdian kepada masyarakat (PkM) ini bertujuan untuk memberikan edukasi tentang stunting dan pelatihan pembuatan tepung lele bagi kader posyandu di wilayah kerja Puskesmas Pacitan. Metode PkM yang digunakan adalah ceramah dengan menggunakan media visual. Peserta kegiatan PkM ini adalah kader posyandu aktif dari tiga desa (Mentoro, Menadi, Purworejo) sebanyak 64 orang. Hasil kegiatan menunjukkan bahwa kader posyandu tertarik dengan proses pembuatan dan hasil olahan tepung lele yang dapat dijadikan sebagai variasi makanan tambahan (PMT) bagi balita. Sistem evaluasi menggunakan pre-test dan post-test dengan metode angket. Hasil analisis statistik pengukuran pengetahuan kader posyandu sebelum dan sesudah diberikan edukasi menunjukkan hasil yang signifikan (p-value= <0,0001) dengan peningkatan rerata pengetahuan dari 79,61 menjadi 88,44. Rekomendasi diberikan kepada bidan desa dan puskesmas untuk memberikan edukasi dan pendampingan dalam penanganan stunting, terutama keterampilan dalam pembuatan makanan tambahan (PMT) bagi kelompok berisiko stunting.Abstract: The integrated post-service (called 'posyandu') cadres have a significant role in efforts to prevent stunting. The potential nutritional content of catfish, which is rich in protein and can be processed into various types of food, must be introduced to the posyandu cadres. In addition, routine and comprehensive education for posyandu cadres is minimal. This community service (PkM) activity aims to provide education about stunting and training in making catfish flour for posyandu cadres in the Pacitan Health Center work area. The PkM method used is a lecture using visual media. The activity results showed that posyandu cadres were interested in making and processing catfish flour, which can be used as a variation of additional food (PMT) for toddlers. The statistical analysis results of the measurement of posyandu cadre knowledge before and after being given education showed significant results (p-value = <0.0001) with an increase in average knowledge from 79.61 to 88.44. Recommendations are given to village midwives and health centers to provide education and assistance in handling stunting, especially skills in making additional food (PMT) for groups at risk of stunting.
IMPLEMENTASI KOLABORASI INTERPROFFESIONAL PADA PENANGGULANGAN STUNTING DI DESA GENTAN KECAMATAN BAKI Rayhan Nur Hakim; Anggun Kurnia Wati; Nilna Minati Najibah; Vania Ardianingrum; Sandya Windu Mustika; Ellora Widyana; Vivi Nur Fadhila; Qorri Putri Mahfudhoh; Conny Aktifa Novaliana; Anindita Antya Candrika; Silvia Rahma Devita Sari; Nabila Lutfiana Putri; Izzatul Arifah; Fitriana Mustikaningrum
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 2, No. 1, Januari 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v2i1.6055

Abstract

Stunting merupakan masalah gizi kronis pada anak balita, stunting dapat mempengaruhi pertumbuhan fisik dan kognitif anak. Prevalensi stunting di Indonesia sudah mengalami penurunan dari tahun 2021 akan tetapi hal tersebut belum terjadi pada Desa Gentan dimana prevalensi suntuitng masih cukup tinggi sebesar 1,1% atau sekitar 6 balita yang terdeteksi stunting, hal tersebut disebabkan karena kurangnya pengetahuan ibu tentang pola asuh anak dan masalah lingkungan terkait pengelolaan sampah. Sebagai upaya dari kejadian tersebut dilakukan kegiatan intervensi yang meliputi Deteksi Dini Stunting, PMT Go, Edukasi Massage Bayi, dan Sosialisasi Pemilahan Sampah, melibatkan empat profesi kesehatan berbeda. Tujuan dilakukan kegiatan intervensi tersebut adalah untuk meningkatkan pengetahuan ibu terkait makanan bergizi, mengathui tanda dan gejala stunting, cara pemberian stimulus untuk meningkatkan nafsu makan pada anak, serta cara pengelolahan sampah yang benar. Hasil evaluasi menunjukkan peningkatan pengetahuan signifikan pada ibu balita tentang stunting setelah kegiatan penyuluhan deteksi dini stunting. Uji statistik menunjukkan perbedaan yang signifikan antara hasil pre-test dan post-test dalam setiap kegiatan penyuluhan yang dilakukan. Kegiatan ini berhasil meningkatkan kesadaran masyarakat tentang pentingnya pencegahan dini stunting melalui berbagai pendekatan, termasuk edukasi langsung dan demonstrasi praktis. Dengan demikian, pengabdian ini memberikan kontribusi positif dalam upaya meningkatkan pengetahuan masyarakat terkait stunting yang nantinya diharapkan dapat menurunkan prevalensi stunting di Desa Gentan. Untuk kedepannya disarankan untuk terus mengembangkan dan memperluas program serupa serta melibatkan lebih banyak pihak untuk meningkatkan dampak sosialnya secara berkelanjutan.
Optimalisasi nilai protein dan lemak tepung ikan lele (Clarias sp.) berdasarkan lama perendaman dan pengeringan Rahadewi Febriyana; Fitriana Mustikaningrum
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rbpmqp83

Abstract

    Tepung ikan lele merupakan salah satu produk olahan yang memiliki nilai gizi tinggi, terutama dalam hal kandungan protein dan lemaknya sehingga berpotensi sebagai sumber pangan alternatif bergizi. Penelitian ini bertujuan untuk mengetahui optimalisasi nilai protein, lemak, dan daya terima tepung ikan lele berdasarkan lama perendaman dan pengeringan. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap (RAL) dengan 4 perlakuan 3 kali ulangan dan 12 kali percobaan. Perlakuan diberikan  kode P1, P2, P3, dan P4. Analisis data yang digunakan adalah One-way Analysis Of Variance (ANOVA)            dengan nilai signifikasi 95%. Jika data berdistribusi tidak normal maka digunakan uji statistik Kruskal-Wallis diikuti uji LSD/ Uji Mann-Whitney U. Hasil analisis terbaik atau tertinggi kadar protein pada perendaman 15 menit pengeringan 12 jam (P2) sebesar 56,53%. Tidak terdapat pengaruh nyata dari kadar lemak pada tepung ikan lele, artinya kadar lemak pada seluruh perlakuan tidak menunjukkan perbedaan yang signifikan dan masih melebihi standar SNI (12%). Hasil penelitian daya terima pengaruh tepung ikan lele terhadap sensori aroma,warna, keseluruhan menunjukkan tidak terdapat berbedaan yang signifikan. Dari penelitian ini, dapat disimpulkan bahwa tepung ikan lele yang disukai berdasarkan keseluruhan adalah perendaman 30 menit pengeringan 12 jam (P4) dengan rata-rata 5,02 yang termasuk dalam kategori agak suka pada aspek penilaian.  
ANALISIS FISIKOKIMIA DAN ORGANOLEPTIK ENTERAL BERBASIS BAHAN PANGAN LOKAL IKAN KEMBUNG DAN KACANG HIJAU UNTUK IBU HAMIL KEKURANGAN ENERGI KRONIS Resty Mauliya Rizky; Nelly Zahra Sarifa; Fitriana Mustikaningrum
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.27-34

Abstract

Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance
Analisis Kadar Lemak dan Serat Pangan Kulit Dimsum Substitusi Tepung Ubi Jalar Ungu bagi Penderita Diabetes Mellitus Yusuf, Rizky Ayu Awalia; Kisnawaty, Sudrajah Warajati; Mustikaningrum, Fitriana
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5754

Abstract

Diabetes mellitus (DM) merupakan penyakit degeneratif dengan prevalensi tinggi di Indonesia. Dimsum merupakan salah satu makanan populer di Indonesia, yang terdiri dari kulit dari tepung terigu dan isian. Substitusi tepung ubi jalar ungu pada kulit dimsum untuk menambah nilai gizi berupa serat pangan dan menurunkan kadar lemak. Tujuan penelitian ini adalah mengevaluasi pengaruh substitusi tepung ubi jalar ungu terhadap kadar lemak dan kadar serat pangan kulit dimsum. Metode penelitian menggunakan metode eksperimental desain Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan yakni 0%, 15%, 20%, dan 25% dengan dua kali pengulangan. Kadar lemak diukur dengan metode Soxhlet, sedangkan kadar serat pangan dengan metode enzimatik. Hasil penelitian menunjukkan, substitusi tepung ubi jalar ungu 25% berpengaruh signifikan terhadap penurunan kadar lemak (p<0,05) dengan rata-rata 4,54, serta meningkatkan kadar serat pangan (p<0,05) dengan rata-rata 6,33. Seiring peningkatan persentase substitusi, kadar lemak menurun dan serat pangan meningkat. Disimpulkan bahwa tepung ubi jalar ungu berpotensi sebagai bahan substitusi kulit dimsum yang kaya serat dan dapat menurunkan kadar lemak.
EDUKASI GIZI UNTUK PENCEGAHAN KEKURANGAN ENERGI KRONIK (KEK) PADA IBU HAMIL DI DESA BEKONANG SUKOHARJO Rifai, Ahmad; Putri, Amanda Permata Putri; Ikrom, Yasier; Fatkhiyah, Siti Rahma; Pratidina, Devina Kemala; Fauziyah, Qur'ana; Addin, Fauziah Nurulita; Ardiningrum, Nadiah; Rahayu, Umi Budi; Mustikaningrum, Fitriana
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 3, No.1, Januari 2026
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Chronic Energy Deficiency (CED) in pregnant women is a nutritional issue that directly contributes to increased maternal and infant morbidity and mortality rates, as well as the overall quality of future generations. Bekonang Village, located in Mojolaban Sub-district, Sukoharjo Regency, is one of the areas still facing significant challenges in preventing CED, as indicated by the low awarene ss among pregnant women regarding the importance of balanced nutrition during pregnancy. This community service activity aimed to improve pregnant women’s knowledge about CED and its prevention through structured and communicative nutrition education. The method consisted of nutrition counseling delivered through interactive lectures, discussions, and leaflet distribution to 30 pregnant women. Knowledge levels were assessed using pre-test and post-test instruments to evaluate the effectiveness of the intervention. The results showed a significant increase in knowledge scores after the educational session, indicating the success of the educational approach used. Additionally, participants demonstrated high levels of enthusiasm and active engagement, which contributed to achieving the program’s objectives. Target ed and participatory nutrition education has proven to be an effective strategy for supporting CED prevention at the community level. This activity is expected to serve as a promotive and preventive model that can be replicated in maternal health programs in other regions.
Formulation and Physicochemical Characteristics and Acceptability of an Enteral Formula Based on Catfish, Soybean, and Purple Sweet Potato for Pregnant Women with Chronic Energy Deficiency (CED) Khoiriyah, Nafisa Fida'ul; Intifadah, Darin Syahidah; Mustikaningrum, Fitriana
Jurnal KESANS : Kesehatan dan Sains Vol 5 No 8 (2026): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v5i8.634

Abstract

Introduction: Chronic Energy Deficiency in pregnant women requires energy-dense nutritional interventions to support maternal and fetal health. One potential approach is the development of locally sourced enteral formulas with adequate nutritional and physicochemical properties.Objective: This study aimed to evaluate the physicochemical characteristics and sensory acceptability of a modified enteral formula based on catfish, soybeans, and purple sweet potatoes. Method: This experimental study compared two formulations, formulation A with soybean dominance and formulation B with catfish dominance, against a commercial control. The evaluation included measurements of energy density, viscosity, flow rate, acidity level, osmolarity, and sensory acceptability. Result and Discussion: The results showed that the modified formulas successfully achieved a high energy density of 1.2 kilocalories per milliliter. Both formulations showed ideal viscosity ranging from 31.45 to 36.39 centipoise, appropriate flow rate, and neutral acidity level suitable for nasogastric tube application, although both were categorized as hyperosmolar with values above 700 milliosmoles per liter. In the sensory evaluation, formulation A was significantly preferred over formulation B, particularly in texture and taste. The dominance of soybean protein in formulation A produced a smoother liquid consistency and effectively masked the fishy aftertaste found in formulation B. Conclusions: Formulation A is recommended as the most potential local food-based enteral formula prototype for pregnant women with chronic energy deficiency, although further optimization is needed to reduce its osmolarity level
Pengembangan Nugget Berbasis Ikan Lele dan Daun Kelor Sebagai Pencegahan Anemia Fathia Ihza Ramadhani; Fitriana Mustikaningrum
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/9dkhq250

Abstract

One of the problems that occur in pregnant women is anemia. Prevention of anemia in pregnant women, apart from consuming iron tablets, is by consuming additional foods such as processed local foods made from catfish and moringa leaf flour. This study aims to determine the nutritional value, physicochemical tests, acceptability, and food cost of LeKer nuggets. The experimental research method used a completely randomized design. Only two formulas were used with two repetitions. The study was conducted at the Laboratory of Muhammadiyah University Surakarta. All data were first tested for normality, then analyzed using the Independent T-test if normally distributed and the Mann-Whitney test if not normally distributed. The results of this study showed no significant difference in moisture content (p=0.169). There was no significant difference in oil absorption (p=0.372), while there was a significant difference in overall acceptability of the nuggets (p=0.002). The conclusion of this study is that there was no significant difference in moisture content and oil absorption, while the acceptability preferred by the panelists was found in formula 1.
Analisis Fisikokimia dan Organoleptik Enteral Berbasis Bahan Pangan Lokal Ikan Kembung dan Kacang Hijau untuk Ibu Hamil Kekurangan Energi Kronis Resty Mauliya Rizky; Nelly Zahra Sarifa; Fitriana Mustikaningrum
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.24-30

Abstract

Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance.
Co-Authors Aan Sofyan Addin, Fauziah Nurulita Agus Sudaryanto Ahmad Rifai Alam, Regita Shalsabillah Dhita Alea, Kysea Alfadila, Tsania Izza Allania Hanung Putri Sekar Ningrum Allania Hanung Putri Sekar Ningrum Allania Hanung Putri Sekar Ningrum Ambarwani Ambarwani Anggun Kurnia Wati Anindita Antya Candrika Anindya Rahmaningtyas Aprilia, Lisa Ardiningrum, Nadiah Ariyani, Ima Atwal Arifin Binti Che Ku Jusoh, Tengku Farizan Izzi Conny Aktifa Novaliana Damayanti, Alvina Dayanti, Abela Rhestu Dita Zannuba Puspitasari Dwi Linna Suswardany Dwi Sarbini Dyah Cahyaningsih Dyah Intan Puspitasari Dyah Intan Puspitasari Eliana, Ainy Shella Ellora Widyana Eni Purwani Estu Werdani, Kusuma Faqih Jibran Syah Falaifi Fathia Ihza Ramadhani Fatkhiyah, Siti Rahma Fauziyah, Qur'ana Fauziyyah, Salwa Danella Atiqoh Feni Anjas Sari Firmansyah Firmansyah Ghaisani Shella Amanda Gondosari, Misykat Huda Kesumo Rohmat Putri Ikrom, Yasier Ima Ariyani Intifadah, Darin Syahidah Izzatul Arifah Jusoh, Tengku Farizan Izzi Che Ku Kelimari, Rewinta Putri Denaru Khoiriyah, Nafisa Fida'ul Kirani, Fahira Diva Lintang Kurniawati Luluk Khusnul Dwihestie Luluk Khusnul Dwihestie Luluk Khusnul Dwihestie Luthfilhadi, Farisin Hanif M. Sholahuddin Mardiyati, Nur Lathifa Muhammad Afif Munitya Anjalya Pertiwi Nabila Lutfiana Putri Nansha, Aisyah Sekar Widya Nelly Zahra Sarifa Nilna Minati Najibah Ningtyas, Puput F.E. Nur Achmad Nur Lathifah Mardiyati Pramudya Kurnia Pratidina, Devina Kemala Puspitasari, Diah Intan Puspitasari, Dyah Intan Putri, Amanda Permata Putri Qorri Putri Mahfudhoh Rahadewi Febriyana Rahmaningtyas, Anindya Rahmawati, Seruni Rashida Farellia Az-Zahra Rasyidah, Amira Farah Rayhan Nur Hakim Resty Mauliya Rizky Rosilawati, Dina Hanifa Salsabila, Almeyda Saminur Fauzan Sandya Windu Mustika Sari, Junjung Adita Sari, Rut Mila Sefrina, Nadila Selfiana, Selfiana Silvia Rahma Devita Sari Styaningsih, Aulia Sudrajah Warajati Kisnawaty Swastikaningrum, Alifia Divana Ayu Umi Budi Rahayu Vania Ardianingrum Vivi Nur Fadhila Wahida, Difia Addini Nur Wibowo, Berliana Widyastuti, Endang Nur Widyawati, Tiara Febri Wulandari, Arita Yuniarti Yusuf, Rizky Ayu Awalia