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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
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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 : Lembaga Pengembangan Kinerja Dosen

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.
Implementasi Gaya Hidup Sehat di Sekolah Melalui Edukasi Gizi dan Penguatan Sarana UKS Esi Emilia; Zulfa Nur Hanifa; Nirmala Nirmala; Eva Faridah; La Hanu; Regania Pasca Rassy
Jurnal Medika: Medika Vol. 4 No. 4 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/4yr0w421

Abstract

Perkembangan teknologi dan kemudahan mendapatkan makanan cepat saji mendorong remaja untuk memilih makanan yang rendah nilai gizi, seperti makanan olahan, minuman manis, camilan tinggi kalori dan rendah serat. Kondisi ini menyebabkan perubahan pola makan dan gaya hidup yang tidak sehat serta meningkatkan risiko gangguan kesehatan. Sekolah menjadi tempat strategis untuk melakukan perubahan gaya hidup sehat pada remaja melalui edukasi gizi dan penguatan sarana Unit Kesehatan Sekolah (UKS). Kegiatan ini bertujuan untuk implementasi gaya hidup sehat di sekolah melalui kegiatan edukasi gizi sayur, buah dan aktivitas fisik serta penguatan sarana UKS. Program Pengabdian Masyarakat ini di lakukan di SMA Swasta Bandung sejak bulan Maret sampai Juni 2025. Peserta sosialisasi adalah guru Pembina UKS, siswa anggota UKS dan 49 orang siswa. Metode yang digunakan meliputi kegiatan edukasi mengenai pentingnya konsumsi sayur dan buah, pelatihan penggunaan aplikasi My Eduvegfruit, edukasi senam ritmik untuk kebugaran serta pemberian dan pelatihan alat kesehatan untuk UKS kepada pihak sekolah. My Eduvegfruit dirancang untuk memantau dan meningkatkan kecukupan konsumsi sayur dan buah harian siswa. Aplikasi ini menyediakan fitur edukasi, pencatatan asupan buah sayur harian yang memudahkan remaja secara mandiri mengelola pola makan sehat serta membandingkan dengan kecukupan serat satu hari. Hasil kegiatan menunjukkan peningkatan pengetahuan siswa tentang sayur, buah dan senam ritmik rata-rata 90,3%. Penguatan sarana UKS dan pelatihan pengukuran antropometri pada siswa dapat meningkatkan efektivitas pemantauan kesehatan siswa secara berkala. Implementasi program ini menunjukkan bahwa melalui pendekatan holistik yang melibatkan edukasi, fasilitas, dan kolaborasi semua pihak, dapat tercipta lingkungan sekolah yang sehat dan berkelanjutan.
Optimalisasi Kesehatan Lansia Melalui Integrasi Senam Low-Impact dan Edukasi Gizi di Desa Pon Esi Emilia; Eva Faridah; Zulfa Nur Hanifa; La Hanu
Jurnal Medika: Medika in progres
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/gtgmhn20

Abstract

Proses penuaan pada lansia menyebabkan penurunan fungsi fisiologis secara progresif yang sering kali disertai dengan pola hidup sedenter dan asupan gizi yang tidak seimbang. Kondisi ini meningkatkan risiko penyakit degeneratif dan penurunan kualitas hidup di masa senja. Posyandu lansia menjadi wadah strategis untuk melakukan intervensi kesehatan melalui aktivitas fisik yang aman dan edukasi gizi yang tepat. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan derajat kesehatan lansia melalui integrasi senam low-impact dan edukasi gizi fungsional di Desa Pon. Program ini dilaksanakan pada bulan April hingga Mei 2026 bertempat di Posyandu Desa Pon dengan melibatkan 54 orang lansia. Metode yang digunakan meliputi edukasi kebutuhan gizi spesifik lansia serta praktik senam aerobic low-impact untuk menjaga kebugaran jantung dan kelenturan sendi. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta yang signifikan mengenai pola hidup sehat, dengan kenaikan rata-rata skor dari 65 poin menjadi 88 poin. Implementasi program ini menunjukkan bahwa melalui pendekatan holistik yang melibatkan aktivitas fisik dan edukasi nutrisi, dapat tercipta kesadaran masyarakat dalam menjaga kesehatan lansia secara berkelanjutan.
Mandailing smoked fish cuisine: cultural, nutritional, and local wisdom insights Esi Emilia; Nila Reswari Haryana; Risti Rosmiati; Erli Mutiara; Laili Fitria; Rachmat Mulyana; Wisnu Prayogo
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.
Maternal Knowledge of Balanced Nutrition and Maternal Feeding Practices Associated with Stunting in Children Aged 24-60 Months in the Puskesmas Siempat Rube Working Area Rina Elvrida Berutu; Risti Rosmiati; Esi Emilia; Nila Reswari Haryana; Fatma Tresno Ingtyas
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 7 No. 7 (2024)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/mppki.v7i7.5288

Abstract

Introduction: The prevalence of stunting among children aged 24-60 months is a critical public health concern including in the Puskesmas Siempat Rube working area. Inadequate maternal knowledge about balanced nutrition and inappropriate feeding practices can contribute to the incidence of stunting. Objective: To analyze the relationship between maternal knowledge of balanced nutrition and maternal feeding practice on the incidence of stunting in children aged 24-60 months in the Puskesmas Siempat Rube working area. Method: This cross-sectional study was conducted in December 2023. The research sample consisted of 43 participants selected using purposive sampling. Balanced nutrition knowledge scores were categorized into poor, sufficient, and good; meanwhile, the higher the score for feeding practice, the better the mother's feeding practice was assumed. Height was assessed based on the TB/U indicator and categorized into stunting and not stunting. Hypotheses were analyzed using logistic regression tests, with statistical significance set at p < 0.05. Result: The prevalence of stunting in this study was 69.8%. Most mothers had insufficient knowledge of balanced nutrition (90.7%), and the average feeding practice score was 58.4. Maternal knowledge of balanced nutrition and maternal feeding practice are significantly related to the incidence of stunting in children aged 24-60 months in the Puskesmas Siempat Rube working area (p < 0.05). Maternal knowledge of balanced nutrition and maternal feeding practice act as protective factors against the incidence of stunting. The odds of children aged 24-60 months experiencing stunting were 0.056 times lower if their mothers had sufficient knowledge of balanced nutrition compared to mothers with poor knowledge. Similarly, each 1-point increase in a mother's feeding practice score could reduce the incidence of stunting by 0.910 times compared to mothers with a feeding practice score one point lower. Conclusion: Maternal knowledge of balanced nutrition and maternal feeding practice are significantly associated with the incidence of stunting in children aged 24-60 months in the Puskesmas Siempat Rube working area.
The Effect of Giving Sweet Orange Juice (Citrus sinensis) on The Fatigue Level of Football Athletes Faqilah Fadiyah Fatah; Erni Rukmana; Esi Emilia; Hardi Firmansyah; Risti Rosmiati
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.) Anggun Sri Mulyani Sagala; Caca Pratiwi; Esi Emilia; Risti Rosmiati; Hardi Firmansyah
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) Zuhair Abdullah; Caca Pratiwi; Esi Emilia; Risti Rosmiati; Erni Rukmana
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.
Co-Authors 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 Anggun Sri Mulyani Sagala Anjani, Nabila Annisa Azalia Ardi Nusri Ardi, Nurul Fadilah Azbi, Cinta Maulida 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 Faqilah Fadiyah Fatah Fatma Tresno Ingtyas 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 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 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 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 Regania Pasca Rassy Reny Yuliana Siahaan Reny Yuliana Siahaan Riana Friska Riana Friska Siahaan Rina Elvrida Berutu Risti Rosmiati Sabrina Agustina 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 Wisnu Prayogo Yatty Destani Sandy Yuspa Hanum YUSRAFIDDIN, Yusrafiddin Zainab Afifah Zuhair Abdullah Zulfa Nur Hanifa Zulfa Nur Hanifa Zulkifli Matondang