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Rimbawan Rimbawan
Department Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia
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The intervention of banana peel smoothies products to lower blood pressure in prehypertensive patients Dini Nur Khairina; Mira Dewi; Rimbawan Rimbawan
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2053

Abstract

The incidence of hypertension in Indonesia is increasing, affecting not only the elderly population but also young adults aged 18–39 years. Prehypertension is an early indicator of hypertension; however, the application of fruit-based interventions remains limited. Bananas, particularly their peels, are abundant in nutrients and bioactive compounds that may mitigate hypertension. This study aimed to assess the impact of banana peel smoothing on blood pressure in individuals with prehypertension. A quasi-experimental pre-post-test design was employed. Thirty-two participants were screened and equally divided into two groups: one receiving banana fruit smoothies, and the other receiving banana peel smoothies. The study was conducted from February to March 2024 at the Faculty of Agriculture, Siliwangi University, Tasikmalaya, West Java. Blood pressure measurements were obtained before and after the intervention, and the data were analyzed using a paired t-test. Both banana fruit and banana peel smoothies significantly reduced blood pressure (p= 0,000) in both interventions. In conclusion, banana peel smoothies exhibited greater efficacy in lowering blood pressure in prehypertensive individuals than banana fruit. Banana peel smoothies represent an effective intervention for reducing blood pressure in prehypertensive individuals, offering a promising and nutrient-rich approach for hypertension management.
Phytochemical evaluation and antidiabetic potential (In silico) of corn silk (Zea mays L.) and jasmine (Jasminum sambac) Bohari Bohari; Rimbawan Rimbawan; Zuraidah Nasution; Ekowati Handharyani
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2931

Abstract

Diabetes mellitus is a significant global health challenge, necessitating the exploration of novel therapeutics from natural sources for its treatment. This study aimed to identify the bioactive compounds in a combinatorial methanolic extract of corn silk (Zea mays L.) and jasmine flowers (Jasminum sambac) and predict their antidiabetic potential. The extract was analyzed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). The identified compounds were evaluated in silico via molecular docking simulations against key antidiabetic protein targets: Glucagon-Like Peptide 1 (GLP-1), Insulin-like Growth Factor 1 (IGF-1), Glucose Transporter 4 (GLUT4), alpha-glucosidase, and superoxide dismutase (SOD). The analysis focused on the binding energy (ΔG). A total of 44 metabolites were identified in this study. Molecular docking results indicated that rothindin exhibited the highest binding affinity for GLUT4, with a binding energy of -9.9 kcal/mol. Rothindin and Chlorogenic Acid also showed significant potential as modulators of GLUT4 and α-glucosidase, respectively. In conclusion, the combined extract contains bioactive compounds, particularly roxindin and chlorogenic acid, which demonstrate significant in silico potential as antidiabetic agents.
Nutrition Information and Health Message on Sugar, Salt, and Fat Content on Ready-to-Serve Food Products in Indonesia: An Examination of Consumer and Producer Perspectives Zuraidah Nasution; Rimbawan Rimbawan; Deannisa Fajriaty; Syifa Qolbiyah Nasir; Aang Sutrisna; Eny Kurnia Sari; Eva Susanti
Journal of Consumer Sciences Vol. 9 No. 3 (2024): Journal of Consumer Sciences
Publisher : Department of Family and Consumer Sciences, Faculty of Social and Human Ecology, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jcs.9.3.451-475

Abstract

The popularity of ready-to-serve foods has increased in Indonesia, particularly among busy consumers with limited time for cooking at home. However, the consumption of ready-to-serve foods high in sugar, salt, and fat (SSF) has prompted concerns regarding their potential adverse health impacts when consumed excessively. The present study aimed to investigate consumers’ behavior and perception regarding the purchase of ready-to-serve foods and the practice of food producers in providing these products. The study employed a structured questionnaire involving 100 consumers selected based on purposive sampling. Additionally, focus group discussions were conducted with 80 ready-to-serve food producers across five Indonesian cities using a cross-sectional research design. The data analysis, conducted using binary logistics, yielded significant findings regarding the relationship between consumers’ income and their purchase decisions regarding ready-to-serve food. This study revealed that price (42%), taste (31%), and accessibility (23%) were the primary factors influencing consumers’ food choices. However, it also indicated that nutrition and health aspects received inadequate attention from consumers, which is a cause for concern. Concurrently, the producers who participated in this study indicated that they prioritize sanitation and hygiene (53.8%) in their food production, citing regulatory requirements as the primary driver of this practice. It is regrettable that the majority of the producers (92.5%) lacked information regarding the nutrition content of their products. Moreover, they did not actively contribute (2%-11%) to controlling SSF levels except to respond to consumers’ demands. These findings underscore the necessity for enhanced awareness campaigns and implementation strategies involving all stakeholders to promote healthier, ready-to-serve foods. The implications of these findings for future policy and practice are significant, highlighting the need for a more comprehensive approach to nutrition education and labeling in the ready-to-serve food industry in Indonesia.
Compliance Level to Food Labelling Regulation for Micro and Small-sized Enterprises Products: A Descriptive Study in Wonosobo District, Indonesia Rimbawan Rimbawan; Anna Vipta Resti Mauludyani; Akifa Laila Rusyda
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.33

Abstract

Food labelling is an effective tool in protecting consumer health with respect to safety and nutrition. Complying with labelling regulations is essential in preventing product recalls. Thus, the objective of this study was to determine the extent of adherence to food labelling regulations by micro and small-sized enterprises (MSEs) in Wonosobo District, in accordance to the existing guidelines. Primary data were collected through a market survey approach, with analysis conducted through purposive sampling in shops, stalls, home industries, markets, and supermarkets. Content analysis was employed to evaluate four categories of processed food: flour/starch-based products, water-based flavored drinks, processed fruit products, and processed grain, nut, and tuber products, totaling 92 products. The compliance level with labelling regulations was evaluated based on the principal display panel, labelling formats, general labelling requirements, and prohibited statements on the label. The results revealed that the compliance level of labelling flour/starch-based products was good, with an average of 75%. In contrast, the average compliance level for water-based flavored drink products was 58%, while the average compliance levels for processed fruit products and processed grain, nut, and tuber products were 54 and 59%, respectively, indicating a lower level of compliance compared to flour/starch-based products.
Analisis Kandungan Fitokimia Kombinasi Teh Putih dan Jahe Bubuk dengan Metode HPLC Anastasha Kresandra; Budi Setiawan; Rimbawan Rimbawan
Jurnal Pendidikan Indonesia Vol. 6 No. 2 (2025): Jurnal Pendidikan Indonesia (Japendi)
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/japendi.v6i2.7336

Abstract

Teh putih merupakan salah satu jenis teh yang merupakan jenis teh yang memiliki kadar polifenol tertinggi dibanding teh hijau, teh hitam, dan teh oolong. Polifenol pada teh paling banyak terdapat dalam bentuk katekin. Sekitar 60% dari katekin terdapat dalam bentuk epigallocatechin-3-gallate (EGCG). Tujuan penelitian ini adalah untuk menentukan perlakuan terbaik dalam pengembangan produk teh putih dan jahe bubuk. Penelitian ini menggunakan metode HPLC dalam pengukuran kadar fitokimia yang terdapat pada kombinasi teh putih dan jahe bubuk. Penelitian ini menggunakan desain eksperimental dengan dua kali pengulangan. Senyawa yang difokuskan pada penelitian ini antara lain penetapan kadar katekin, EGCG, asam galat, dan kafein. Teh putih yang digunakan pada penelitian ini berasal dari Pusat Penelitian Teh dan Kina (PPTK) Gambung dan jahe bubuk yang berasal dari Balat Penelitian Tanaman Rempah dan Obat (BALITTRO). Terdapat tiga perlakuan perbandingan rasio teh putih dan jahe, yakni rasio teh putih:jahe pada perlakuan P1 (30:70), P2 (50:50), P3 (70:30). Hasil yang diperoleh menunjukkan rata-rata kadar katekin, EGCG, dan kafein memiliki perbedaan yang signifikan antara ketiga kombinasi teh putih dan jahe dan tidak berbeda signifikan pada rata-rata kadar asam galat. Rata-rata kadar katekin, EGCG, asam galat, dan kafein tertinggi ditemukan pada perlakuan P3 dengan kadar masing-masing senyawa tersebut secara berurutan sebesar 0,645±0,060%, 2,140±0,195%, 0,164±0,049%, 1,861±0,122%. Perlakuan P3 merupakan perlakuan terpilih dalam pengembangan produk teh putih dan jahe dikarenakan memiliki kadar katekin, EGCG, asam galat, dan kafein tertinggi.
Phytochemical compounds and antioxidant capacities of Abelmoschus manihot leaf extracts using different solvents GRACE MARLINA WINATA; HARDINSYAH HARDINSYAH; SRI ANNA MARLIYATI; RIMBAWAN RIMBAWAN; DIMAS ANDRIANTO
Biodiversitas Journal of Biological Diversity Vol. 25 No. 3 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250305

Abstract

Abstract. Winata GM, Hardinsyah H, Marliyati SA, Rimbawan R, Andrianto D. 2024. Phytochemical compounds and antioxidant capacities of Abelmoschus manihot leaf extracts using different solvents. Biodiversitas 25: 942-949. Gedi (Abelmoschus manihot (L.) Medik) leaves are popularly consumed as a green vegetable by Eastern Indonesians. This work aimed to carry out the phytochemical compounds and antioxidant capacities of five extracts, i.e., water, 70% ethanol, absolute ethanol, ethyl acetate, and hexane of Abelmoschus manihot leaf. Qualitative analysis was done as a preliminary screening for flavonoid, tannin, saponin, alkaloid, triterpenoid, steroid, and quinone. Quantitative analysis determined the flavonoid, phenolic, tannin, quercetin, and steroid content. In-vitro antioxidant analysis was conducted to determine free radical scavenging activity and lipid peroxidation inhibitory activity. The results showed that flavonoid was only found in 70% ethanol extract; steroid was obtained in all extracts, while alkaloid, saponin, tannin, quinone, and triterpenoid were absent in all extracts. The results of the quantitative analysis showed that the highest flavonoid was in 70% ethanol extract (39.2 mg GAE/g), phenolic in ethyl acetate extract (34.792 mg QE/g), tannin in 70% ethanol (1.395 mg/g), quercetin in absolute ethanol extract (0.246 mg/g), and steroid content in hexane extract (201.948 mg/g). Half maximal inhibitory concentration (IC50) of each extract to inhibit malondialdehyde (MDA) formation was lower than free radical scavenging activity. The IC50 values of MDA formation in absolute ethanol and hexane extracts were 6.77 ppm and 7.67 ppm, respectively. The IC50 of vitamin E was 3.67 ppm. Further study is needed to determine the mechanism of Abelmoschus manihot leaf extracts as antioxidants used as a functional food.
Nutritional composition of gedi (Abelmoschus manihot) leaves powder in comparison to common natural galactagogue plants in Indonesia GRACE MARLINA WINATA; HARDINSYAH HARDINSYAH; SRI ANNA MARLIYATI; RIMBAWAN RIMBAWAN; DIMAS ANDRIANTO
Biodiversitas Journal of Biological Diversity Vol. 25 No. 8 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250830

Abstract

Abstract. Winata GM, Hardinsyah H, Marliyati SA, Rimbawan R, Andrianto D. 2024. Nutritional composition of gedi (Abelmoschus manihot) leaves powder in comparison to common natural galactagogue plants in Indonesia. Biodiversitas 25: 2583-2589. Galactagogue is a substance believed to help initiate, maintain, and increase breast milk production. Low or no breast milk production and perceived insufficient milk are the most common reasons that cause a mother to stop breastfeeding earlier. To help this problem, natural galactagogue consumption is highly recommended. Gedi (Abelmoschus manihot (L.) Medik) plant is locally used in Indonesia as food ingredient and medicinal plant. The leaves have been believed for generations to increase breast milk production. This study aimed to evaluate the macro- and micronutrient content of gedi leaves powder, compared to torbangun (Coleus amboinicus) and katuk (Sauropus androgynous) leaves powder as common natural galactagogue plants in Indonesia. Clean fresh leaves were oven-dried and ground. Carbohydrates, crude fiber, protein, fat, ash, energy, water, vitamins A, B1, B2, B6, B9, C, E, and K, mineral calcium, iron, magnesium, sodium, zinc, phosphorus, and potassium were analyzed using standard methods. The analysis result showed that gedi leaves powder contained highest carbohydrate (51%), crude fiber (10.3%), vitamin K (1,110 µg/100 g), mineral magnesium (700 mg/100 g), sodium (89.6 mg/100 g), and calcium (2,671 mg/100 g) content, which were significantly different compared to torbangun and katuk leaves powder (P<0.05). Total energy (344 kcal/100 g), protein (25%), ash (13.6%), zinc (4.8 mg/100 g), potassium (2,314 mg/100 g), and iron (8.9 mg/100 g) content of gedi leaves powder were between torbangun and katuk leaves powder. This study showed that gedi leaves powder had a high carbohydrate, crude fiber, vitamin K, and mineral, especially calcium and magnesium, and sufficient protein and energy content, compared to torbangun and katuk leaves powder as common natural galactagogue plants in Indonesia. Further research in the extraction, bioactive compound, and in vivo study has to be carried out to scientifically prove the galactagogue effects of gedi leaf powder.
Effect of Non-Thermal Alkaline (Lime) Soaking on Amino Acid Profile of Maize (Zea mays L.): A Modified Nixtamalization Approach Asnawi Baso; Rimbawan Rimbawan; Lilik Kustiyah
Journal of Health and Nutrition Research Vol. 5 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i2.1057

Abstract

Maize (Zea mays L.) is one of the major sources of dietary energy and protein for humans; however, its protein quality is limited due to deficiencies in essential amino acids, particularly lysine and tryptophan. Traditional lime-based processing (nixtamalization) has long been applied in Mexico for tortilla production and shares similarities with local maize-processing practices on Buton Island, Indonesia, which also utilize lime solutions. This study applied a modified nixtamalization approach, in which maize kernels were soaked in a lime solution under non-thermal conditions, followed by water-based heating. The objective of this study was to evaluate the effects of the treatment on the amino acid profile and amino acid scores of maize protein, with water soaking used as the control. Amino acid profiles were analyzed using high-performance liquid chromatography (HPLC), and amino acid scores were calculated based on FAO/WHO reference patterns for children aged ≥3 years and adults. The results showed that the relative ratios of lysine and tryptophan were higher than those of the control (1.39 and 1.09, respectively), whereas arginine exhibited a markedly lower ratio (0.19). This non-thermal alkaline treatment reflects changes in the amino acid profile of maize protein, although it was accompanied by a reduction in total protein content. However, the implications of these changes in the amino acid composition for the biological quality of protein still require further verification through digestibility-based measurements. This lime-based approach inspired by local practices may represent an alternative processing strategy for modulating the amino acid profile of maize, with indications of alterations in essential amino acid composition and increased amino acid scores
Body fat percentage, not dietary inflammatory index, is associated with type 2 diabetes in reproductive-aged women: a case-control study Debby Endayani Safitri; Rimbawan Rimbawan; Cesilia Meti Dwiriani; Ali Khomsan; Vetnizah Juniantito; Nur Setiawati Rahayu
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 14, No 2 (2026): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.14.2.138-144

Abstract

ABSTRACTBackground: Type 2 diabetes mellitus (T2DM) in reproductive-aged women is a growing public health concern. While both adiposity and dietary factors are known to influence diabetes risk, their independent contributions remain unclear.Objectives: This study aimed to assess the association between body fat percentage, Body Mass Index (BMI), and the Dietary Inflammatory Index (DII) with T2DM risk in reproductive-aged women.Materials and Methods: A case-control study was conducted among 70 women aged 30–50 years. Cases were women with diagnosed T2DM, and controls were non-diabetic women matched by residential area. BMI, body fat percentage, and DII were assessed and categorized: BMI (≤27 vs >27 kg/m²) and body fat percentage (≤32% vs >32%) were measured using a digital scale with bioelectrical impedance function and height assessed with a microtoise, while DII (low, medium, high tertiles) was calculated based on dietary data collected using a semi-quantitative food frequency questionnaire (SQ-FFQ). Statistical analyses were performed using the Mann-Whitney test for group comparisons and logistic regression (bivariate and multivariate) to examine associations.Results: Body fat percentage and BMI were significantly higher in the T2DM group (p = 0.006 and p = 0.014, respectively). In bivariate logistic regression, high body fat percentage was significantly associated with T2DM (p = 0.007), BMI and DII were not (p = 0.095 and p = 0.662). In the multivariate model, only body fat percentage remained significant (OR = 5.58; 95%CI = 1.39-22.39; p = 0.015), while BMI (OR = 1.04; 95%CI = 0.32-3.41; p = 0.951) and DII (OR = 0.66; 95%CI = 0.34-1.28; p = 0.219) were not.Conclusion: Body fat percentage was an independent risk factor for T2DM in reproductive-aged women, whereas BMI and DII were not. These findings emphasize the need for precise body composition assessment and suggest adiposity may play a greater role than dietary inflammatory potential.Keywords: BMI; body fat percentage; dietary inflammatory index; reproductive-aged women; type 2 diabetes mellitus
Perbedaan Perubahan Selera Makan Selama Siklus Menstruasi: Studi Kasus Pada Wanita Usia Subur dengan Diabetes Tipe 2 dan Kontrol Debby Endayani Safitri; Rimbawan Rimbawan; Cesilia Meti Dwiriani; Ali Khomsan; Vetnizah Juniantito
Amerta Nutrition Vol. 10 No. 3 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i3.2026.465-469

Abstract

Background: Appetite changes during the menstrual cycle may be influenced by hormonal and metabolic fluctuations, potentially differing between women with and without type 2 diabetes mellitus (T2DM). Objectives: To examine the association between appetite fluctuations throughout the menstrual cycle and T2DM risk in reproductive-aged women. Methods: This case-control study included reproductive-aged women divided into T2DM and non-diabetic groups. Appetite changes were assessed across different menstrual phases (pre-menstrual, menstrual, and follicular), while dietary intake was analyzed using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ). Statistical analysis was performed using logistic regression test and independent t-test. Results: During the premenstrual phase, women with T2DM experienced more increased appetite compared to the non-diabetic group (OR=1.53; 95% CI: 0.808–11.842; p-value=0.099). During the menstrual phase, increased appetite was more common in the non-diabetic group, while the diabetic group showed a more stable appetite response (OR=0.15; 95% CI: 0.028–0.772; p-value=0.029). In addition, women with T2DM had higher energy, protein, and fat intake compared to the non-diabetic group. Conclusions: Appetite regulation throughout the menstrual cycle differs between women with and without T2DM, suggesting potential metabolic dysregulation in diabetic individuals. Differences in dietary intake may also contribute to metabolic risk. Further research is needed to explore these relationships and develop appropriate nutritional interventions for women at risk of T2DM.
Co-Authors Aang Sutrisna Adi Teruna Efendi Adi Teruna Effendi Adi Teruna Effendi Adi Winarto Agustino Agustino Ahmad Sulaeman Ainia Herminiati Ainia Herminiati Ainia Herminiati Akifa Laila Rusyda Ali Khomsan Almasyhuri Almasyhuri Anastasha Kresandra Angga Rizqiawan Anna Vipta Resti Mauludyani Aprinia Dian Nurhayati Aryatika, Karera Ascobat, Purwantyastuti Asep Rusyana Aslis Wirda Hayati Asnawi Baso Astuti Lamid Aya Yuriestia Arifin, Aya Yuriestia Azizi, Elsa Carla Bambang P. Priosoeryanto Bambang Pontjo Priosoeryanto Betty Yosephin Simanjuntak Bibi Ahmad Chahyanto Bohari Bohari Bohari Bohari Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cassandra Permata Nusa Cesilia M Dwiriani Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Damayanti, Rinda Daus, Firdaus Firdaus Deannisa Fajriaty Debby Endayani Safitri Debby Endayani Safitri Deddy Muchtadi Deddy Muchtadi Deni Elnovriza DEWI APRI ASTUTI Dewi Kusumawati Dewi Kusumawati Diah M Utari Diah M. Utari Diah M. Utari Diffah Hanim Dijaya, Rendy DIMAS ANDRIANTO Dini Nur Khairina Dionysius Subali Dodik Briawan Drajat Martianto Dwiriani, Cesilia Meti Egayanti, Yusra Ekowati Handharyani Ekowati Handharyani Elisa Diana Julianti Emma S Wirakusumah Ennita Fahriza Eny Kurnia Sari Eny Palupi Erna Susilowati Eva Susanti Evi Damayanthi Evy Damayanthi Faisal Anwar Fatimah Fitriani Mujahidah Febrina Sulistiawati Fifi Retiaty Firdaus Firdaus Firdaus Firdaus Fitrah Ernawati Fitrah Ernawati Fivi Melva Diana, Fivi Melva Gifari, Nazhif Giriwono , Puspo Edi GRACE MARLINA WINATA GRACE MARLINA WINATA Hadi Riyadi Haerati, Nur Hardiansyah, Angga Hardinsyah Harianti, Rini Harianti, Rini Hidayah Dwiyanti Hidayat Syarief Hidayat Syarief Himarwan, Aditya I Gusti Bagus Wiksuana I MADE ARTIKA I.Wayan T.Wibawan, I.Wayan Ika Heri Kustanti Ikeu Ekayanti Ikeu Tanziha Ikue Ekayanti Ilmi Dewi Astuti Ilmi, Ibnu Malkan Bakhrul Indhira Shagti Iswahyudi Iswahyudi ITA DJUWITA Kartin Roosita Katrin Roosita Khaerul Fadly Kharisma Tamimi Laeli Nur Hasanah Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Leily Amalia Furqon Lidwina Lidwina Lilik Kustiyah Linar Zalinar Udin Lubis, Anwar M. Khumaidi M. Muslim MADE ASTAWAN Marhamah Marhamah MARIA BINTANG Martina Simbolon Mauludiya, Putri Nur Mira Dewi Mohamad Rafi Muhamad Rizal Martua Damanik Muhammad Aries Muhilal ., Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Muhilal Mukhlidah Hanun Siregar Mulya Agustina Mury Kuswari Muti'ah Mustaqimatusy Syahadah Nasution, Zuraidah Naufal Muharam Nurdin Ni Ketut Sutiari Ni'ma Hilyatin Noviana, Astrid Novitasari, Putri Nunung Nurjanah Nur Indrawaty Lipoeto Nur Setiawati Rahayu Nurhidayati, Nuzuliyati Nuri Andarwulan Pertiwi, Fenti Dewi Picauly, Intje Pipih Suptijah Purwantyastuti Ascobat Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Purwantyastuti Putra, Felicia Kartawidjaja Putri Puncak Anjani Rahman, Dewi Rahmayani Rakhmawati FKR Ratu Diah Koerniawati Reisi Nurdiani Resita Nurbayani Restu Pertiwi Rian Adi Pamungkas Riana, Nidya Ulfah Rini Kurniasih, Rini Rizal M Damanik, Rizal M Rosyanne Kushargina Rosyanne Kushargina Rosyanne Kushargina Safitri, Debby Endayani Seprianto Setiawan, Budi Siti Madanijah Sri Anna Marliyati Sri Hartati R. Suradijono Sri Nur Amalia Sri Purwaningsih Sri Sumarmi Sri Wahyu Angga Dewi Subangkit, Mawar Sudjana Sibarani Suryaalamsah, Inne Indraaryani Suryana, Suryana Susi Desminarti Susi Nurohmi Susilawati, Esih SYAHRIAL SYAHRIAL Syartiwidya, Syartiwidya Syifa Qolbiyah Nasir Tande, Ribka TATI NURHAYATI Tresnanda, Muhammad Nawaf Trini Suryowati, Trini Tunggul Waloya Umam, Hafizul V Prihananto Vetnizah Juniantito Warisanti, Dira Winata, Grace Marlina Wiwin Winarsih Yunianto, Andi Eka Zakiudin Munasir Zakiudin Munasir Zuraidah Nasution