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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) JSSF : Journal of Sport Science and Fitness Jurnal Gizi dan Pangan Soedirman (JGPS) JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition JUARA : Jurnal Olahraga Jurnal Kreativitas PKM Jurnal Kesehatan Global JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) JURNAL ILMU KEOLAHRAGAAN Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Sport and Nutrition Journal Jurnal Dunia Gizi Jurnal Sains Boga Jurnal Gastronomi Indonesia Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Antropologi Sumatera QISTINA: Jurnal Multidisiplin Indonesia Innovative: Journal Of Social Science Research Media Pendidikan Gizi dan Kuliner Jurnal Ilmu Kesehatan dan Gizi Jurnal Medika: Medika Sport and Nutrition Journal
Emilia, Esi
Universitas Negeri Medan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Mandailing smoked fish cuisine: cultural, nutritional, and local wisdom insights Emilia, Esi; Haryana, Nila Reswari; Rosmiati, Risti; Mutiara, Erli; Fitria, Laili; Mulyana, Rachmat; Prayogo, Wisnu
International Journal of Advances in Applied Sciences Vol 14, No 4: December 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i4.pp1166-1180

Abstract

This study explores the uniqueness of Mandailing traditional cuisine, focusing on the cultural and nutritional significance of its iconic smoked fish dishes, such as smoked fish rendang, smoked fish curry, smoked fish with chili sauce, and smoked fish with vegetables. These dishes showcase the traditional fish smoking practices developed as a preservation method, allowing the Mandailing community to adapt to the abundance of rivers and natural resources in their highland environment. Smoking fish not only extended its shelf life but also became a cornerstone of Mandailing culinary identity, reflecting the community’s ingenuity and resourcefulness. Mandailing cuisine is deeply influenced by neighboring culinary traditions from West Sumatra and North Tapanuli, resulting in a rich fusion of bold flavors, often characterized using coconut milk and fresh spices. The preparation of smoked fish combines traditional high-heat cooking techniques with unique flavor profiles that distinguish Mandailing dishes from other Indonesian cuisines. This research highlights the importance of Mandailing smoked fish practices in sustaining local food systems and preserving cultural heritage. By emphasizing both cultural and nutritional aspects, it underlines the relevance of these traditional practices in promoting food diversity, environmental sustainability, and the recognition of Indonesia’s rich culinary landscape.
The Effect of Giving Sweet Orange Juice (Citrus sinensis) on The Fatigue Level of Football Athletes Fatah, Faqilah Fadiyah; Rukmana, Erni; Emilia, Esi; Firmansyah, Hardi; Rosmiati, Risti
Sport and Nutrition Journal Vol. 6 No. 2 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/t30e7h22

Abstract

Background: Football is a sport that combines aerobic and anaerobic endurance during training and matches. Physical fitness can support blood circulation function and heart work and increase muscle strength, speed, agility, and explosiveness. Muscle fatigue can be affected by various internal and external factors, including physiological, nutritional, exercise, psychological, environmental, and health factors. One of the nutritional factors that can affect muscle fatigue is micronutrients such as potassium. Potassium and vitamin C deficiency can lead to muscle weakness and fatigue. Objective: The purpose of this study is to determine the difference in the effect of giving isotonic drinks and sweet orange juice on the fatigue level of North Sumatra PPLP football athletes. Method: The research design is true experimental, with the post-test only with a control group design. The subjects consisted of 24 athletes who were selected using systematic random sampling. The level of fatigue is known through the RAST test. Bivariate analysis uses an independent sample t-test to determine the difference in influence between each variable. Results: As a result of this study, there was a significant difference in fatigue levels in the two groups. The average fatigue level value in the treatment group was 4.61±1.42, while the control group was 6.62±2.33 or the Sig. p<0.05 value was p = 0.01. Conclusion: This showed a significant difference in the mean level of athlete fatigue between the treatment group and the control group.
IDENTIFIKASI KARAKTERISTIK SENSORI DAN FISIKOKIMIA KEFIR AIR KELAPA TUA (Cocos nucifera L.) Sagala, Anggun Sri Mulyani; Pratiwi, Caca; Emilia, Esi; Rosmiati, Risti; Firmansyah, Hardi
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1193

Abstract

Kefir is a probiotic drink that can be produced from dairy and non-dairy ingredients. Old coconut water (Cocos nucifera L.), which is often discarded as waste, can be used as a raw material for kefir production because it still has potential nutritional value for fermentation media. This study aims to identify the sensory and physicochemical characteristics of kefir made from old coconut water. This study used a completely randomized design (CRD) with starter concentration treatments consisting of two levels, namely 5% and 10% starter concentration, each conducted with two replicates. The parameters observed were sensory parameters, including color, aroma, taste, viscosity, and soda sensation, while physicochemical parameters included pH, viscosity, total dissolved solids, alcohol, protein, fat, ash, total sugar, and carbohydrates. Sensory evaluation showed that kefir made from old coconut water with a starter concentration of 5% had a higher acceptance level among panelists. Furthermore, the physicochemical characteristics of aged coconut water kefir at starter concentrations of 5% and 10% showed a pH ranging from 4.13 to 4.47, viscosity of 38.6 to 39.0 mP.s, total dissolved solids of 9.3 to 9.8°Brix, alcohol content of 4.16 to 4.95%, protein content of 0.35-0.38%, fat content of 0.58-2.17%, ash content of 0.19-0.27%, total sugar content of 4.15%-5.27%, and carbohydrate content of 3.74-4.74%. This study provides an overview of the sensory and physicochemical characteristics of kefir made from aged coconut water as a non-dairy fermentation medium.
IDENTIFIKASI KARAKTERISTIK FISIKOKIMIA YOGHURT NABATI DENGAN PENAMBAHAN PUREE BUAH NIPAH (Nypa fruticans) Abdullah, Zuhair; Pratiwi, Caca; Emilia, Esi; Rosmiati, Risti; Rukmana, Erni
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1197

Abstract

Plant-based yogurt made from coconut milk has potential as an alternative to dairy yogurt for individuals with lactose intolerance while promoting the utilization of local food resources. This study aimed to evaluate the physicochemical, microbiological, and antioxidant characteristics of coconut milk yogurt supplemented with nipa palm fruit (Nypa fruticans) puree. An experimental study was conducted using a Completely Randomized Design with three puree concentrations (20%, 25%, and 30%). Parameters analyzed included fat content, non-fat solids, protein, ash content, pH, titratable acidity, viscosity, Total Plate Count (TPC), and antioxidant activity using the DPPH method. Data were analyzed using one-way ANOVA followed by Duncan’s New Multiple Range Test at a 5% significance level. The addition of nipa palm fruit puree did not significantly affect fat, non-fat solids, protein, ash, pH, or acidity, but significantly influenced viscosity, TPC, and antioxidant activity. Increasing puree concentration tended to enhance viscosity and antioxidant activity; however, TPC values did not meet the national yogurt standard. Coconut milk yogurt enriched with nipa palm fruit puree shows potential as a functional food product based on local ingredients.
Dampak Program GENIUS terhadap Pengetahuan Gizi Siswa: Bukti dari Kota Binjai tahun 2023: Impact of the GENIUS Program on Students’ Nutrition Knowledge: Evidence from Binjai City, 2023 Haryana, Nila Reswari; Matanari, Grace Ballanceya Margaretha; Emilia, Esi; Purba, Edy Marjuang
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.148-155

Abstract

Background: Children’s nutrition knowledge is closely associated with dietary consumption patterns and susceptibility to infections, both of which influence nutritional status. Structured educational interventions, such as the Gerakan Edukasi dan Pemberian Pangan Bergizi untuk Siswa (GENIUS) program, represents one strategy to improve nutrition knowledge among school-aged children. Objectives: This study aimed to evaluate changes in elementary school students’ nutrition knowledge after participating in the nutrition education component of the GENIUS Program. Methods: The GENIUS Program is a school-based intervention consisting of nutrition education (thematic materials and healthy snack-related materials) and the provision of nutritious snacks (20 sessions) for elementary school children. The program was initiated by the National Food Agency (Badan Pangan Nasional [BAPANAS]) and its implementation, monitoring, and evaluation were coordinated by the Indonesian Association of Higher Education Institutions in Nutrition (Asosiasi Institusi Pendidikan Tinggi Gizi Indonesia [AIPGI]) in collaboration with local universities in the program areas. This quantitative study used a secondary data design based on the implementation of the GENIUS Program conducted from October to November 2023 in three public elementary schools in Binjai City, North Sumatra. The researchers were also involved in data collection. A total of 205 students in grades 4–6 were included in the study. Pre- and Post-test knowledge data were collected using a questionnaire. Data were analyzed using a paired t-test (for normally distributed data) or the Wilcoxon signed-rank test (for non-normally distributed data), as well as the Kruskal–Wallis test. Results: The findings showed a significant increase in nutrition knowledge scores before and after the intervention (p-value<0.05). In addition, there were significant differences in knowledge improvement among schools (p-value=0.008). Further post-hoc analysis indicated that some schools achieved greater improvements in knowledge scores than others. Conclusions: The GENIUS Program was effective in improving nutrition knowledge among elementary school students, although the magnitude of improvement varied across schools.
Pemanfaatan Teknologi Digital dalam Edukasi Gizi: Pengembangan Aplikasi Eduzire untuk Pencegahan Dini Kejadian Stunting Pada Fase Remaja: Use of Digital Technology in Nutrition Education: Development of the Eduzire Application for Early Prevention of Stunting in Adolescence Emilia, Esi; Rosmiati, Risti; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.180-192

Abstract

Background: Adolescence is a crucial stage for stunting prevention. Adequate nutritional intake, healthy lifestyle practices, and digital-based nutrition education are essential to support optimal growth and to break the intergenerational cycle of stunting. Objectives: To develop and test the feasibility and effectiveness of the Eduzire application in improving adolescent nutrition knowledge scores as part of an early prevention strategy for stunting. Methods: This study used a Research and Development (R&D) approach with the Define, Design, Develop, and Disseminate (4D model). Sixty high school students in Deli Serdang were involved, consisting of 25 in the trial stage and 35 in the implementation stage. Instruments included needs analysis, nutrition knowledge tests, expert validation, and satisfaction analysis. Results: The analysis at the Define stage showed respondents’ average nutrition knowledge was 57% (low); 92% had never used a nutrition education app, 88% did not know how to calculate nutritional status, and 91.7% wanted an application that could assess dietary intake and provide nutrition education. The design stage developed features such as Z-score calculation, individual nutrient requirements, daily intake records, balanced nutrition, anemia and stunting materials, and online consultation with nutrition experts. The development stage validation by experts showed feasibility scores of 82% and 84%, whereas the Disseminate stage demonstrated a 24% increase in nutrition knowledge and 90% user satisfaction. Conclusions: The Eduzire application serves as a nutrition education medium with the potential to enhance adolescents’ nutrition knowledge as an effort to prevent stunting from school age.
Etnogastronomi Ayam Napinadar: Simbolisme dan Filosofi Kuliner Tradisional dalam Upacara Adat Masyarakat Batak Toba di Laguboti Natasya Sara Apriza Siahaan; Shelly Marcella Mendrofa; Naufal Rizki; Dimas Hidayat; Esi Emilia; Jenri P Hutasoit; Reny Yuliana Siahaan
Jurnal Ilmu Kesehatan dan Gizi Vol. 4 No. 3 (2026): Juli: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v4i3.8887

Abstract

This study aims to examine the gastronomy of the traditional culinary dish Ayam Napinadar as part of Batak cultural identity, covering aspects of history, ingredients, processing techniques, cultural values, and preservation challenges. The background of this research is based on the importance of maintaining the sustainability of traditional cuisine amid modernization and changes in consumption patterns. The method used is a qualitative approach through in-depth interviews with three informants, namely an MSME (Micro, Small, and Medium Eterprises) practitioner, a traditional leader, and a consumer. The results show that Ayam Napinadar has a unique characteristic in the use of andaliman and blood (gota) as its distinctive flavor. Traditionally, the cooking process involves grilling over firewood to produce a characteristic smoky aroma, although it has now shifted to more practical methods without altering the original recipe. From a cultural perspective, Ayam Napinadar holds symbolic meaning as an expression of prayers, blessings, and joy in various Batak traditional ceremonies. However, there are challenges in its preservation, such as the declining participation of younger generations in traditional activities and the increasing influence of modern foods. In conclusion, Ayam Napinadar functions not only as food but also as a medium for preserving cultural values and ethnic identity. This study provides benefits as a basis for developing gastronomic tourism and strategies for preserving traditional cuisine through education, collaboration, and the use of modern promotional media.
Analysis of Ombus-Ombus Gastronomy as Batak Traditional Culinary Heritage Dea Lova Br Tarigan; Amanda Lolita Florida; Annisa Azalia; Mutiara Dinda Azizah; Jenri Parlinggoman Hutasoit; Esi Emilia; Reny Yuliana Siahaan
QISTINA: Jurnal Multidisiplin Indonesia Vol. 5 No. 1 (2026): June 2026
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/qistina.v5i1.8624

Abstract

Penelitian ini bertujuan untuk menganalisis ombus-ombus sebagai warisan kuliner Batak melalui pendekatan etnogastronomi yang mengintegrasikan aspek gastronomi, makna simbolik, serta peran sosial dan ekonomi dalam masyarakat. Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kasus deskriptif yang dilakukan di Siborongborong melalui wawancara, observasi, dan dokumentasi terhadap tokoh adat, pelaku UMKM, dan wisatawan. Hasil penelitian menunjukkan bahwa secara gastronomi, ombus-ombus memiliki karakteristik khas berupa penggunaan bahan lokal sederhana, teknik pengolahan tradisional melalui pengukusan, serta penyajian unik dalam kondisi panas yang harus dihembuskan sebelum dikonsumsi. Dari aspek budaya, ombus-ombus dimaknai sebagai simbol kehangatan, kebersamaan, dan ungkapan rasa syukur, meskipun terdapat perbedaan persepsi di masyarakat yang menganggapnya sebagai makanan adat maupun sekadar camilan. Secara sosial, ombus-ombus berperan dalam mempererat hubungan masyarakat melalui konsumsi bersama dalam berbagai aktivitas, sedangkan dari aspek ekonomi, makanan ini menjadi sumber pendapatan bagi pelaku UMKM dan memiliki potensi sebagai daya tarik wisata kuliner. Penelitian ini menawarkan kebaruan dengan pendekatan multidimensional yang mengintegrasikan berbagai aspek dalam kajian etnogastronomi secara komprehensif. Ombus-ombus tidak hanya dipahami sebagai produk kuliner, tetapi juga sebagai representasi identitas budaya yang memiliki nilai sosial, ekonomi, dan pariwisata yang berkelanjutan.
Edukasi Terpadu Berbasis Komunitas Melalui Pendekatan Smart Village Untuk Mendukung Program Kampung Iklim Rachmat Mulyana; Darwin Darwin; Novrizaldi Wardana; Mita Dwi Putri; Wahyu Hutria; Esi Emilia; Kasmita Kasmita; Regania Pasca Rassy; Muhammad Iqbal Raissilki; Wisnu Prayogo; Edo Berlian
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 6 (2026): Volume 9 Nomor 6 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i6.25898

Abstract

ABSTRAK Fenomena iklim ekstrim yang semakin meningkat dalam beberapa tahun terakhir telah memicu berbagai permasalahan lingkungan di wilayah perkotaan, salah satunya meningkatnya frekuensi kejadian banjir. Penyebab lain ditemukan kondisi lingkungan perkotaan, serta rendahnya kapasitas pengelolaan lingkungan berbasis masyarakat. Program Kampung Iklim (Proklim) dengan pendekatan Smart Village menjadi salah satu strategi untuk pemberdayaan masyarakat dalam mengatasi permasalahan lingkungan. Kegiatan pengabdian ini bertujuan untuk mengembangkan model pemberdayaan masyarakat berbasis Smart Village guna mendukung penguatan Kampung Iklim di Kota Medan. Mitra kegiatan adalah komunitas sekolah SDIT Amrullah Akbar. Solusi yang ditawarkan dengan melakukan (1) Desain Taman edukasi lingkungan, (2) Edukasi Siswa dan Peran orang tua dalam penguatan kampung iklim, (3) Pemanfaatan pekarangan sekolah dengan Vertikal farming, Budikdamber dan (4) Fasilitasi pengakuan komunitas kampung iklim. Metode pelaksanaan menggunakan pendekatan edukatif dan partisipatif melalui kegiatan sosialisasi, pelatihan, praktik lapangan, serta pendampingan berkelanjutan. Target luaran mencakup peningkatan jumlah kampung iklim, meningkatnya partisipasi masyarakat, terbentuknya sistem bank sampah digital, serta pengakuan komunitas SDIT Amrullah Akbar sebagai salah satu kampung iklim. Program ini telah mendukung mitigasi dan adaptasi perubahan iklim berbasis teknologi dan pemberdayaan masyarakat menuju lingkungan tangguh dan berkelanjutan. Masyarakat yang tergabung dalam komunitas SDIT Amrullah Akbar mulai mengimplementasikan teknologi sederhana seperti komposter, vertikultur, dan lampu LED hemat energi sebagai bagian dari upaya mitigasi perubahan iklim. Penerapan teknologi tepat guna tersebut terbukti membantu mengurangi timbulan sampah, menambah ruang hijau, dan menekan emisi karbon di lingkungan sekitar. Kata Kunci: Edukasi, Komunitas, Kampung Iklim, Smart Village. ABSTRACT The increasing frequency of extreme climate events in recent years has contributed to various environmental challenges in urban areas, particularly the rising incidence of flooding. Contributing factors include suboptimal urban environmental conditions and limited community capacity in environmental management. The Climate Village Program, implemented through a Smart Village approach, represents a strategic framework for community empowerment in addressing these environmental issues. This community service initiative aimed to develop a Smart Village–based community empowerment model to strengthen the Climate Village Program in Medan City. The project partner was the SDIT Amrullah Akbar school community. The proposed interventions included: (1) the development of an environmental education park; (2) student education and parental engagement in strengthening the Climate Village initiative; (3) optimization of schoolyard utilization through vertical farming and Budikdamber (fish cultivation in buckets); and (4) facilitation of formal recognition as a Climate Village community. The program was implemented using an educational and participatory approach through socialization sessions, training, field practice, and continuous mentoring. The targeted outcomes included an increase in the number of Climate Villages, enhanced community participation, the establishment of a digital waste bank system, and official recognition of the SDIT Amrullah Akbar community as a Climate Village. The program contributed to technology-based climate change mitigation and adaptation efforts while promoting community empowerment toward a resilient and sustainable environment. The community has begun adopting simple technologies, such as composting, vertical gardening, and energy-efficient LED lighting, as part of climate mitigation strategies. The implementation of these appropriate technologies has demonstrably reduced waste generation, expanded green spaces, and lowered carbon emissions in the surrounding environment. Keywords: Education, Community Empowerment, Climate Village, Smart Village.
Co-Authors Abdullah, Zuhair Adikahriani Adikahriani Adikariani Adikariani Agustina, Nanda Dwi Ai Nurhayati Aini Rahayu Akbar, Salsabila Amanda Lolita Florida Ana Rahmi Andi Andi Andini, Ni Made Putria Mutia Anjani, Nabila Annisa Azalia Ardi Nusri Ardi, Nurul Fadilah Azbi, Cinta Maulida Berutu, Rina Elvrida Caca Pratiwi Cucu Cahyana Darwin Darwin Darwin Darwin Dea Lova Br Tarigan Dian Agustina Dalimunthe Dimas Hidayat DINA AMPERA Dina Ampera Edo Berlian Efendi, Hidir Erli Mutiara Erni Rukmana EVA FARIDAH Eva Faridah Fatah, Faqilah Fadiyah Fatma Tresno Ingtyas Fatma Tresno Ingtyas Firmansyah, Hardi Fitria, Laili Fransiari, Muhammad Edwin Frida Dinar Gultom, Putri Hanu, La Harahap, Novita Sari Harahap, Rumila Hardi Firmansyah Haryana, Nila Reswari Icha, Yarisya Ferika Ingtyas, Fatma Tresno Izmi Arisa Putri Lubis Jenri P Hutasoit Jenri Parlinggoman Hutasoit Juliarti Juliarti Juliarti Juliarti, Juliarti Kamal, Fairuzia Bilqis Kasmita Kasmita La Hanu lady violita Lady Violita Latifah Rahman Nurfazriah Lelly Fridiarty Marhamah Marhamah Marhamah Marhamah Marini Damanik Marini Damanik Matanari, Grace Ballanceya Margaretha Melayoga, Luqiyana Melisa, Tamara Mita Dwi Putri Mokmin, Nur Azlina Mohamed Muhammad Iqbal Raissilki Mutiara Dinda Azizah Nadira Elvira Naifatun Irbah Nanda Dwi Gusnita Natasya Sara Apriza Siahaan Naufal Rizki Nikmat Akmal Nirmala Nirmala, Nirmala Nova Fadilla Rangkuti Novrizaldi Wardana Novrizaldi Wardana Nur Mei Sari Nuwairy Hilda, Nuwairy Onggal Sihite Osi Karina Saragih Pakpahan, Sondang P Pasca Rassy, Regania Permatasari, Tyas Pratiwi, Caca Prayogo, Wisnu Prima, Asep Purba, Edy Marjuang Purba, Nia Feronika Putri, Mita Dwi Rachmat Mulyana Rachmat Mulyana Rachsy, Ghalda Nabila Ramadhania, Cindy Rani, Cut Meuthia Rasita Purba Rasita Purba Rasita Purba Rassy, Regania Pasca Ratih Baiduri Regania Pasca Rassy Reny Yuliana Siahaan Reny Yuliana Siahaan Riana Friska Riana Friska Siahaan Risti Rosmiati Sabrina Agustina Sagala, Anggun Sri Mulyani Salsabila, Salsabila Sardi, Mahdalena Sarwa, Sarwa Shelly Marcella Mendrofa Siahaan, Riana Friska , Simamora, Cike Grenada Sriningsih Sinambela, Mentari Siti Sutanti Sondang Dhea Farrah Subuh Ardiansyah Tyas Permatasari Tyas Permatasari Vinesya Shintauly Siahaan Wahyu Hutria Wahyu Hutria Wardiah Wardiah Wina Dyah Puspita Sari, Wina Dyah Wisnu Prayogo Yatty Destani Sandy Yuspa Hanum YUSRAFIDDIN, Yusrafiddin Zainab Afifah Zulfa Nur Hanifa Zulkifli Matondang