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All Journal Jurnal Gizi dan Pangan Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Jurnal Riset Gizi AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) ARKESMAS [Arsip Kesehatan Masyarakat] JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknik Jurnal Gizi Kerja dan Produktivitas Journal SAGO Gizi dan Kesehatan Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Abmas Negeri (JAGRI) Muhammadiyah Journal of Geriatric Jurnal Ilmiah Kesehatan (JIKA) Jurnal Mitra Masyarakat (JMM) Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik Jurnal Riset Gizi Journal of Community Empowerment Jurnal Riset Gizi
Nunung Cipta Dainy
Program Studi Sarjana Gizi, Fakultas Kedokteran Dan Kesehatan Universitas Muhammadiyah Jakarta, Jakarta 10510, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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PEMBENTUKAN TIM DASHAT (DAPUR SEHAT ATASI STUNTING) DAN INTERVENSI GIZI CEGAH STUNTING Nunung Cipta Dainy; Hasnabila Esti Ardiani; Dwi Aulia Fitri; Endang Puspitasari; Idal Musdalifa
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 1 (2023): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i1.12451

Abstract

Abstrak: Stunting adalah salah satu kondisi akibat kekurangan gizi yang menghambat pertumbuhan linier pada balita. Penyebab umum stunting adalah kurangnya pengetahuan ibu tentang stunting serta rendahnya perilaku pemberian MPASI berkualitas pada bayi usia 6-12 bulan. Oleh karena itu, program yang dilakukan berupa upaya percepatan penurunan stunting dengan peningkatan pengetahuan ibu serta kader tentang stunting, pembentukan Dapur Sehat Atasi Stunting (DASHAT), pelatihan pengelolaan MPASI, serta intervensi gizi pada bayi berisiko stunting. Metode pelaksanaan yakni dengan penyuluhan, pelatihan dan pendampingan Tim DASHAT. Program berlangsung pada bulan Juni hingga September 2022 di Kelurahan Padasuka. Hasil kegiatan ini terbentuknya Tim DASHAT yang dikukuhkan dengan SK Lurah Padasuka. Terselenggaranya penyuluhan stunting kepada kader dan ibu bayi. Tim DASHAT mendapatkan pelatihan pengelolaan MPASI dan melakukan intervensi gizi berupa pemberian MPASI kepada bayi beresiko stunting selama 60 hari. Pengetahuan kader meningkat saat post-test rata-rata sebanyak 11 poin dari skor pre-test. Keterampilan kader dalam pengelolaan penyelenggaraan MPASI bagi bayi usia 6-9 bulan meningkat 100% dari yang awalnya tidak memahami menjadi dapat melaksanakan. Rata-rata konsumsi MPASI sebesar 84.7% dikonsumsi habis oleh bayi sasaran dengan rata-rata kenaikan berat badan bayi sebesar 544.4 gram. Program ini berhasil meningkatkan keterampilan pengetahuan dan keterampilan kader, meningkatkan berat badan bayi sesuai standar usia sehingga dapat mencegah terjadinya stunting. Abstract: Stunting is a condition caused by malnutrition that inhibits linear growth in toddlers. The common cause of stunting is the lack of maternal knowledge about stunting and the low behavior of providing quality complementary food to infants aged 6-12 months. Therefore, this program aims to accelerate the reduction of stunting by increasing cadres' knowledge about stunting, forming a Healthy Kitchen to Overcome Stunting (DASHAT), training in complementary food management, and nutritional interventions for infants at risk of stunting. The implementation method is counseling, training, and mentoring the DASHAT Team. The program took place from June to September 2022 in Padasuka Village. The results of this activity were the formation of the DASHAT Team, which the Decree of the Padasuka Urban Village Head confirmed—organized stunting counseling to cadres and baby mothers. The DASHAT team received training in complementary food management and conducted nutritional interventions in the form of complementary food provision to infants at risk of stunting for 60 days. Cadre knowledge increased during the post-test by an average of 11 points from the pre-test score. The skills of cadres in managing the provision of complementary food for infants aged 6-9 months increased 100% from not understanding to being able to implement the program. The average consumption of complementary food was 84.7% consumed by target infants, with an average weight gain of 544.4 grams. This program succeeded in increasing the knowledge and skills of cadres, increasing baby weight according to age standards to prevent stunting.  
Penyuluhan Gizi Untuk Meningkatkan Pengetahuan Mengenai Pencegahan Anemia Pada Ibu Hamil Ardelia Evani; Farihatu Kamila; Ferina Putri Rochmano; Abdullah Ihsan Al-Muswah; Anisa Nurul Syafitri; Iik Hikmawati; Novia Zahratul Hasanah; Sri Rezeki; Amelya Fitri Y.H; Wilda Yunieswati; Inne Indraaryani Suryaalamsah; Nunung Cipta Dainy
Jurnal Abmas Negeri (JAGRI) Vol. 3 No. 2 (2022): Volume 3 Nomor 2 Desember 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2398.369 KB) | DOI: 10.36590/jagri.v3i2.468

Abstract

Anemia merupakan permasalahan yang sering terjadi terutama pada kelompok rentan seperti ibu hamil. Anemia yang umum terjadi yaitu disebabkan karena kurang asupan zat besi. Salah satu dampak yang terjadi pada ibu hamil yang mengalami anemia yaitu menyebabkan berat bayi lahir rendah (BBLR) dimana dapat beresiko menyababkan stunting di kemudian hari. Tujuan dari kegiatan pengabdian masyarakat ini untuk meningkatkan pengetahuan ibu hamil mengenai pencegahan anemia kehamilan. Metode yang digunakan yaitu penyuluhan menggunakan media booklet kepada sebanyak 17 orang ibu hamil di Kantor Kelurahan Padasuka. Evaluasi dari kegiatan penyuluhan diukur menggunakan kuesioner pre-test dan post-test yang diisi oleh ibu hamil. Berdasarkan data yang sudah di analisis diketahui bahwa terjadi peningkatan rata-rata skor yaitu dari skor pre-test sebesar 62,4 menjadi 69 pada skor post-test. Sehingga dapat disimpulkan bahwa terjadi peningkatan pengetahuan ibu hamil setelah diberikan penyuluhan.
SENAM OTAK SERTA EDUKASI KONSUMSI PANGAN SUMBER VITAMIN B12 DAN OMEGA-3 UNTUK CEGAH ALZHEIMERS Nunung Cipta Dainy; Inne Indraaryani Suryaalamsah; Dadang Herdiansyah
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 2 (2023): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i2.13258

Abstract

Abstrak: Lansia berisiko mengalami penurunan fungsi kognitif atau alzheimers yaitu ketika mengalami kesulitan mengingat, mempelajari hal-hal baru, berkonsentrasi, atau membuat keputusan yang memengaruhi kehidupan sehari-hari. Salah satu upaya mencegah terjadinya penurunan fungsi kognitif adalah dengan mengonsumsi pangan sumber vitamin B12, omega-3 dan aktivitas senam otak. Tujuan kegiatan ini adalah meningkatkan pengetahuan pralansia dan lansia tentang upaya pencegahan penyakit alzheimers. Kegiatan dilaksanakan pada bulan Desember 2022 dengan menggunakan metode penyuluhan, diskusi dan praktik senam otak. Peserta kegiatan ini adalah anggota Posbindu Subadra Desa Sinar Sari, Kecamatan Dramaga Kabupaten Bogor sebanyak 59 orang. Evaluasi kegiatan dilakukan dengan pengisian kuesioner pre-test dan post-test yang diisi oleh peserta dan kuesioner kepuasan mitra dalam hal ini kader Posbindu Subadra. Hasil dari kegiatan ini telah tercapai peningkatan pengetahuan peserta dari skor rata-rata 58.9 saat pre-test menjadi rata-rata nilai 90,0 saat post-test. Kegiatan pengabdian masyarakat ini telah berhasil meningkatkan pengetahuan lansia dan pralansia tentang mencegah penyakit alzheimers dan pentingnya memenuhi asupan gizi vitamin B12 dan Omega-3. Senam otak sebaiknya dilakukan secara berkala atau menjadi program rutin Posbindu agar para lansia tetap terjaga kesehatan fungsi kognitifnya. Abstract: The elderly are at risk of cognitive decline or Alzheimer's when they have difficulty remembering, learning new things, concentrating, or making decisions that affect their daily lives. One of the efforts to prevent cognitive decline is consuming food sources of vitamin B12 and omega-3 and brain exercise activities. This activity aims to increase the knowledge of the pre-elderly and the elderly to prevent Alzheimer's disease. The action was carried out in December 2022 using the method of counseling, discussion, and brain exercise practice. The participants of this activity were members of Posbindu Subadra Sinar Sari Village, Dramaga District, Bogor Regency, totaling 59 people. Evaluation of activities was carried out by filling out pre-test and post-test questionnaires by participants and partner satisfaction questionnaires. This activity has increased participant knowledge from an average score of 58.9 during the pre-test to an average score of 90.0 during the post-test. This community service activity has succeeded in increasing the knowledge of the elderly and pre-elderly about preventing Alzheimer's disease and the importance of fulfilling nutritional intake of vitamin B12 and Omega-3. Brain gymnastics should be done regularly or become a routine Posbindu program so the elderly can maintain their cognitive function and health.  
EDUKASI DAN PELATIHAN PEMANFAATAN SAMPAH RUMAH TANGGA PADA TIM DASHAT (DAPUR SEHAT ATASI STUNTING) DI KELURAHAN PADASUKA BOGOR Wilda Yunieswati; Nunung Cipta Dainy; Inne Indraaryani Suryaalamsah; Ummul Habibah Hasyim
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.907-914

Abstract

Pemanfaatan sampah rumah tangga seperti sampah dapur dapat dilakukan dengan sederhana menggunakan prinsip 3R (Reduce, Reuse dan Recycle). Selain itu, salah satu produk dari pemanfaatan sampah rumah tangga adalah Eco-Enzyme. Eco-enzyme merupakan larutan hasil fermentasi sisa bahan organik (buah dan sayuran), gula dan air. Kegiatan pengabdian masyarakat yang dilakukan di Posyandu Kelurahan Padasuka adalah edukasi pemanfaatan sampah rumah tangga dan pelatihan pembuatan Eco-Enzyme. Kegiatan ini diikuti oleh Tim DAHSAT Kelurahan Padasuka, Ciomas, Bogor sebanyak 21 orang di Posyandu Anugerah, Kelurahan Padasuka, Ciomas, Bogor. Materi edukasi diberikan dengan metode ceramah dan diskusi menggunakan media leaflet. Persentase peningkatan nilai post-test pada peserta yang mengikuti kegiatan edukasi yaitu sebesar 88.2%, dimana terjadi peningkatan nilai post-tes sebanyak 27 poin. Pelatihan pembuatan eco-enzyme dilakukan dengan setiap peserta praktek langsung membuat eco-enzyme dari sampah dapur yang dibawa oleh peserta. Pembuatan Eco-Enzyme dapat menjadi salah satu alternatif pemanfaatan sampah rumah tangga dari sisa makanan/bahan dapur sehingga bisa lebih bermanfaat dan memiliki daya jual.
Nutrition facts and antioxidant activity of spices biscuits as functional snacks to immune booster Nunung Cipta Dainy; Wilda Yunieswati
AcTion: Aceh Nutrition Journal Vol 8, No 2 (2023): June
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.v8i2.835

Abstract

The decline in the number of COVID-19 does not return people's conditions to the period before the pandemic. Efforts to prevent the spread of the coronavirus are still being carried out by implementing health protocols and keeping the body's immunity in top shape, one of which is by consuming balanced nutritious foods high in antioxidants. The research aims to develop high-antioxidant biscuits made from local flour and spices as a functional snack to increase the body's immune system. The research was held from September 2021 until January 2022 at the Faculty of Medicine and Health Universitas Muhammadiyah Jakarta. The research design was experimental, using a Completely Randomized Design (CRD). The biscuit formulation process was carried out by substituting wheat flour with purple sweet potato flour at five different ratios (4:0, 3:1, 2:2, 1:3, 0:4) and adding seven types of spices (Ginger, Cinnamon, Turmeric, Kencur, Lemongrass, Curcuma, and Cloves) with the same amount for each formula—a total of 30 semi-trained panelists in the sensory test. Data were analyzed using Kruskal Wallis. Proximate analysis and antioxidant analysis using the AOAC method and DPPH method. The results showed that the selected formula based on the sensory test was F2 with a ratio of wheat flour to purple sweet potato flour of 2:2. The hedonic test showed that there were significant differences in the color, texture, and aftertaste on biscuits (p=0,000, p=0,031, p=0,023 respectively). F2 is the formula the panelists chose, which has nutrition facts that meets SNI biscuits (2011) and has intense antioxidant activity (14,6 ug/mg).
Fiber and Antioxidant Activity of Spice Cookies with Local Flour as Functional Food for Elderly Nunung Cipta Dainy; Wilda Yunieswati; Inne Indraaryani Suryaalamsah
Jurnal Ilmiah Kesehatan (JIKA) Vol. 5 No. 2 (2023): Volume 5 Nomor 2 Agustus 2023
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v5i2.471

Abstract

Older people are vulnerable to infectious and degenerative diseases due to decreased organ function and lowered immune systems. This study aimed to analyze the quality and level of liking of the spice cookies formula and the fiber and antioxidant content of the selected cookies formula. The research method used a factorial complete randomized design with the treatment of wheat flour substitution using arrowroot flour and canna flour. There were three levels of substitution ratio, namely 50:50, 25:75, and 0:100, resulting in six formulas. The variables measured were sensory quality and level of liking using an organoleptic test by 30 semi-trained panelists. Organoleptic test data were statistically analyzed using the Kruskal Wallis test and Mann-Whitney further test. The two best formulas were selected using the exponential comparison method and then analyzed for dietary fiber content and antioxidant activity. The results showed that among the six formulas, there were significant differences in texture and aftertaste of the sensory quality and level of liking (p-value<0,05). The selected formulas were 50:50 substitution ratios of either arrowroot flour or canna flour. Cookies with canna flour substitution had a dietary fiber content of 9,6%, while cookies with arrowroot flour substitution were 7.8%. The antioxidant activity of cookies with canna flour substitution amounted to 9,5 mg/100g, while cookies with arrowroot flour substitution amounted to 12,0 mg/100g. In conclusion, spice cookies with a 50:50 ratio of canna flour and wheat flour substitution have the highest fiber content with strong antioxidant activity.
PELATIHAN PENYIMPANAN BAHAN MAKANAN DAN PEMANFAATAN PEKARANGAN SEBAGAI UPAYA PENCEGAHAN STUNTING DI DESA MEKARJAYA BOGOR Annisa Oktaviani; Devina Alifia Fadhilah; Fadhelina Luthfiah Azzahra; Jihan Sekar Maharani; Miranda Monicha; Muhammad Abrar; Rahma Diaz Cahyani; Sasha Safira; Sri Laksmi Fitriyani; Inne Indraaryani Suryaalamsah; Nunung Cipta Dainy
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 9 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i9.3444-3452

Abstract

Stunting merupakan salah satu masalah gizi kronis yang dicirikan dengan panjang badan atau tinggi badan balita tidak sesuai dengan usianya. Dalam upaya pencegahan stunting, penting diperhatikan antara lain akses pangan, kualitas bahan makanan, cara mengolah bahan makanan dan cara penyimpanan bahan makanan untuk menjaga mutu serta keamanan bahan makanan. Kegiatan pengabdian kepada masyarakat yang dilakukan di Desa Mekarjaya Kecamatan Ciomas, Kabupaten Bogor adalah penyuluhan tentang pencegahan stunting dan pelatihan penyimpanan bahan makanan serta pemanfaatan lahan pekarangan. Kegiatan tersebut diikuti oleh ibu hamil dan ibu menyusui sebanyak 30 orang sebagai peserta. Materi penyuluhan diberikan dengan metode ceramah dan diskusi. Berdasarkan hasil evaluasi diketahui bahwa terjadi peningkatan nilai rata-rata pre-tes post-tes sebanyak 9,7 poin dengan presentase kenaikan sebesar 12,3%, sehingga dapat dinyatakan terjadi peningkatan pengetahuan ibu hamil dan ibu menyusui setelah diberikan penyuluhan.
Hubungan Kebiasaan Sarapan, Jajan Dan Faktor Lainnya Terhadap Kejadian Obesitas Anak Usia Sekolah Amelya Fitri Yudhistira Hartono; Nunung Cipta Dainy
Jurnal Gizi dan Kuliner Vol 4 No 2 (2023): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v4i2.10902

Abstract

The incidence of obesity, according to the World Health Organization (WHO), in 2011 estimated that in the world, there are about 1.6 billion adolescents aged 15 years overweight. As many as 400 million people are obese. This study aims to determine the correlation between diet, snacking habits, and other obesity-related factors in elementary school children. The research design used was an observational study design with a cross-sectional approach. The sampling technique for each class in this study used a proportional sampling technique. The results showed that 55% of students were obese. Most obese respondents have a habit of rarely having breakfast with a percentage of 66.6%, often snacking, with a rate of 50%, and rarely bringing lunch, with a share of 58.6%. Respondents who were obese had sufficient energy intake, with a percentage of 53.6%, and physical activity at a low level, with a rate of 75%. All research variables have a p-value <0.05, so the factors of breakfast habits, snacks, bringing lunch, energy intake, and physical activity are significantly related to the incidence of obesity in students of SDN Kebon Kosong 17 PG. Keywords: Breakfast Habits and Snacking Habits, Obesity, School Children
Mutu Sensoris, Tingkat Kesukaan dan Aktivitas Antioksidan Permen Jeli Buah Kesemek dengan Penambahan Sari Jahe Sebagai Pangan Fungsional Aryanti, Friesca Ayudya; Dainy, Nunung Cipta
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 5, No 1 (2024): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.5.1.41-53

Abstract

Latar Belakang: Asupan makanan diperlukan tubuh untuk meningkatkan imunitas salah satunya kandungan antioksidan. Buah kesemek dan jahe memiliki efek antioksidan dan penangkap radikal bebas. Oleh karena itu, buah kesemek dan jahe dapat dimanfaatkan sebagai pangan fungsional untuk meningkatkan imunitas. Salah satu pemanfaatannya dengan dibuat menjadi permen jeli. Tujuan: Mengetahui aktivitas antioksidan, mutu sensoris dan tingkat kesukaan permen jeli buah kesemek dan ekstrak jahe. Metode: Penelitian menggunakan Rancangan Acak Lengkap (RAL) meliputi tiga taraf sari buah kesemek yaitu K1 40 gram (28,5%), K2 60 gram (37,5%), dan K3 80 gram (44,4%). Ekstrak jahe yang juga terdiri dari tiga taraf yaitu J1 (10,7%), J2 (11,7%), dan J3 (12,9%), sehingga didapatkan 9 formula percobaan. Uji organoleptik digunakan untuk mengetahui formula terpilih dari panelis semi terlatih. Analisis statistik menggunakan Kruskal Wallis dengan uji lanjut Mann Whitney. Adapun analisis aktivitas antioksidan menggunakan metode AEAC. Hasil: Formula yang dipilih berdasarkan uji organoleptik adalah K1J2 dengan persentase kesukaan rata-rata 88,8%. Hasil uji aktivitas antioksidan formula K1J2 yaitu 2,81 mg/100 g yang berarti memiliki aktivitas antioksidan dengan kategori sangat kuat. Uji kadar air dan kadar abu untuk permen jeli adalah 13,63% dan 1,82%, keduanya sesuai dengan SNI 3547,2-2008 tentang permen jeli. Simpulan: Permen jeli kesemek dengan penambahan ekstrak jahe memiliki aktivitas antioksidan yang sangat kuat dan memenuhi standar SNI 3547,2-2008 tentang permen jeli.
A Case Control in A Sub-Urban Area: Maternal Height and Nutritional Status with the Incidence of Stunting Among Toddlers Dainy, Nunung Cipta; Kusumaningati, Walliyana; Ashari, Chica Riska; Kushargina, Rosyanne
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.259-267

Abstract

Indonesia is a country with a high incidence of stunting. In 2022, the prevalence of stunting in Bogor Regency was 24.9%, which was higher than the national average. The Padasuka subdistrict is recognized as a stunting locus area. Children's health is closely linked to the parenting style employed by their parents, particularly mothers. Therefore, this study aims to analyze the maternal factors contributing to the prevalence of stunting among toddlers. This study used an observational approach with a case-control design, conducted from December 2022 to August 2023 in Padasuka, Bogor Regency. Data collection encompassed anthropometric measurements, including the weight and height of toddlers and mothers, maternal characteristics such as age, education, and occupation, and nutritional status. The data were collected using questionnaires and interviews. The research sample consisted of 41 mothers of stunted toddlers (cases) and 41 mothers of normally developing toddlers (controls), resulting in a total of 82 participants. Bivariate analysis to explore the relationships between variables, as well as the chi-squared test and independent t-test to measure the differences in average height and nutritional status. The results of the analysis revealed that maternal height (p=0.000) and nutritional status (p=0.035) were significantly correlated with the incidence of stunting. In addition, there were notable differences in the average values of maternal height and nutritional status between the stunted group and the normally developing group with p-values of 0.038 and 0.040, respectively. Therefore, it can be concluded that maternal height and nutritional status contribute to the incidence of stunting among toddlers.
Co-Authors Abdullah Ihsan Al-Muswah Akbar, Zulfikar Ali Alfiah, Sarah Ali Khomsan Alifia Fadhilah, Devina Amelya Fitri Y.H Amelya Fitri Yudhistira Hartono Anisa Nurul Syafitri Anna Fatchiya Annisa Oktaviani Ardelia Evani Ari Wibowo Aryanti, Friesca Ayudya Ashari, Chica Riska Astari Apriantini Bella Arinda Putri Clara M Kusharto Clara Meliyanti Kusharto Dadang Herdiansyah Devina Alifia Fadhilah Diaz Cahyani, Rahma Dodik Briawan Dwi Aulia Fitri Edit Lesa Aditia Endang Puspitasari Eneng Nunuz Rohmatullayaly Fadhelina Luthfiah Azzahra Fajrini, Fini Farihatu Kamila Fauza Rizqia Fauza Rizqiya Febytia, Nechita Dinda Ferina Putri Rochmano Friesca Ayudya Aryanti Hasnabila Esti Ardiani Herdiansyah, Dadang Idal Musdalifa Iik Hikmawati Ikeu Tanziha Indraaryani Suryaalamsah, Inne Jihan Sekar Maharani Kamila, Farihatul Kasmita Kasmita Khoirul Anwar Khori Seftiyani Kusumaningati, Walliyana Laksmi Fitriyani, Sri Listyani Hidayati Listyani Hidayati Luthfiah Azzahra, Fadhelina Martina Wiwie Setiawan Nasrun Miranda Monicha Monicha, Miranda Muhammad Abrar Muhammad Abrar Mustakim Mustakim Naufal Muharam Nurdin Novia Zahratul Hasanah Oktaviani, Annisa Rahma Diaz Cahyani Rahman, Purnawati Hustina Rayhan Adam Savero Risti Rosmiati Rizqiya, Fauza Rohmalia, Desi Rosyanne Kushargina Rosyanne Kushargina Safira, Sasha Sarah Alfiah Sasha Safira Sekar Maharani, Jihan Siti Madanijah Sri Laksmi Fitriyani Sri Rezeki Suryaalamsah, Inne Indraaryani Ummul Habibah Hasyim Wardina Humayrah Wilda Yunieswati Wilda Yunieswati Wilda Yunieswati Yuda Turana Yudha Nigrum Yuliarti, Nurul Azizah Tri Zizi Harisatunnasyitoh Zulma Fara Panadia Zulma Fara Panadia