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All Journal JURNAL PROMOSI KESEHATAN INDONESIA Media Gizi Mikro Indonesia Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal SOLMA SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Amerta Nutrition JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Tunas Journal SAGO Gizi dan Kesehatan Mitra Raflesia (Journal of Health Science) Jurnal Pengabdian Masyarakat: Humanity and Medicine Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Abdi Masyarakat Indonesia International Journal of Health Science & Medical Research JAPI: Jurnal Akses Pengabdian Indonesia Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Jurnal Ilmu Kesehatan Masyarakat
Fatmalina Febry
Bagian Gizi Fakultas Kesehatan Masyarakat Universitas Sriwijaya
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Pencegahan stunting balita melalui refreshing kader Posyandu dengan pelatihan pemantauan pertumbuhan dan pengisian KMS Febry, Fatmalina; Misnaniarti, Misnaniarti; Ainy, Asmaripa; Budi, Iwan Stia; Safriantini, Dian
Jurnal Pengabdian Masyarakat: Humanity and Medicine Vol 3 No 1 (2022): Jurnal Pengabdian Masyarakat: Humanity and Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/Hummed.V3I1.75

Abstract

Stunting is a chronic nutritional problem caused by multiple factors and is intergenerational. The incidence of stunting shows the problem of chronic malnutrition and occurs at the age of toddlers. Monitoring the growth of children under five is very important to detect growth faltering at an early stage. To determine this growth, weighing toddlers every month is very necessary. Anthropometric measurements are usually carried out by cadres at the Posyandu. However, the cadres cannot monitor the growth of toddlers either through anthropometric measurements (weight and height) or by filling out the KMS. This is because most of the cadres have never received training on anthropometric measurements and filling in the KMS. The results of this activity showed that most of the cadres experienced an increase in scores before and after the training, namely an increase in nutritional knowledge (54.3%), anthropometric measurements (78.2%), and KMS filling (58.7%). Based on the results of the Wilcoxon test showing a p value of 0.000 < 0.005, there is a difference in knowledge scores before and after the intervention, both knowledge of nutrition, anthropometric measurements of toddlers and filling KMS increases. It can be concluded that this cadre training activity was quite successful, seen from the results of the frequency distribution obtained and the results of statistical tests. It is necessary to carry out regular training related to monitoring the growth and reading of KMS, especially if there is a change of cadres.
Pemberdayaan ibu hamil dalam pencegahan stunting melalui edukasi gizi berbasis emotional demonstration (EMO DEMO) Febry, Fatmalina; Yuliana, Indah; Yuliarti; Sari, Desri Maulina; Ningsih, Windi Indah Fajar; Harwanto, Fatria; Ramadhani, Ira Dewi; Ramdika, Sari Bema; Ayun, Ayatussholikhah Qurrota; Fitriani; Nabilah, Defa Nuzul
Jurnal Pengabdian Masyarakat: Humanity and Medicine Vol 4 No 3 (2023): Jurnal Pengabdian Masyarakat: Humanity and Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/Hummed.V4I3.127

Abstract

Anemia has adverse health effects on pregnant women and their fetuses. Anemia during pregnancy will be at risk of giving birth to children with anemia leading to an increased risk of stunted children. EMO DEMO is a form of nutrition education with a simple delivery method developed by GAINing. (Global Alliance for Improved Nutrition). This community service aims to determine anemia in pregnant women and introduce EMO DEMO nutrition education to 30 pregnant women and 5 Posyandu cadres. The EMO DEMO material used food source high in iron named ATIKA (heart, fish, chicken). The activity was carried out in July 2022 in the village of Burai (Ogan Ilir) as stunting locus. The results of measuring hemoglobin levels found that as many as 8 pregnant women (26,7%) had anemia. Pregnant women and cadres found it easy to remember food ingredients that were good sources of iron during pregnancy. After participating in this EMO DEMO, it was expected participants could consume foods high in iron to prevent anemia during pregnancy. Furthermore, cadres could use the EMO DEMO method to conduct nutrition education for other pregnant women.
DAYA TERIMA COOKIES TEPUNG IKAN GABUS DAN TEPUNG JAGUNG SEBAGAI MAKANAN TAMBAHAN BERBASIS PANGAN LOKAL Salsabila, Salsabila; Febry, Fatmalina; Herpandi, Herpandi; Yuliana, Indah; Ahjah, Nur Fadhilah
Mitra Raflesia (Journal of Health Science) Vol 16, No 1 (2024)
Publisher : LPPM STIKES BHAKTI HUSADA BENGKULU

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

Abstract

ABSTRAK Latar Belakang: Stunting masih menjadi masalah nasional yang dihadapi dan harus segera diselesaikan. Pemberian makanan tambahan berbasis pangan lokal sebagai salah satu strategi untuk memenuhi kebutuhan gizi balita. Pemberian cookies dengan tambahan tepung ikan gabus dan tepung jagung merupakan salah satu alternatif makanan tambahan berbasis pangan lokal. Tujuan penelitian ini adalah untuk mengetahui daya terima cookies tepung ikan gabus dan tepung jagung sebagai makanan tambahan berbasis pangan lokal.  Metode: Penelitian ini merupakan penelitian kuantitaif dengan metode pra eksperimen dengan 1 faktor perlakuan yaitu perbedaan komposisi, dan 4 (empat) taraf perlakuan. Empat perlakuan pada cookies dengan tepung terigu, tepung ikan gabus dan tepung jagung yaitu F1 (30% : 40% : 30%), F2 (10% : 50% : 40%), F3 (20% : 20% : 60%), dan perlakuan F4 (100% : 0% : 0%). Cookies yang dihasilkan akan dilakukan uji tingkat kesukaan terhadap 25 panelis semi terlatih. Data diperoleh menggunakan lembar questioner.Uji statistik dari uji organoleptik menggunakan uji One way Anova kemudian dilakukan uji lanjut Duncan.Hasil: Dari hasil uji hedonik didapat data bahwa formulasi terpilih yang tertinggi dari aspek warna, aroma, tekstur, dan rasa adalah formulasi F3. Hasil uji organoleptik mutu hedonik dari aspek warna dan rasa formulasi yang tertinggi adalah F3 dan dari aspek aroma dan tekstur formulasi yang tertinggi adalah F4.  Kesimpulan: Cookies F3 merupakan formulasi terpilih dari aspek warna, aroma, tekstur, dan rasa.Kata kunci: cookies, daya terima, tepung ikan gabus, tepung jagungABSTRACTBackground: Stunting is still a national problem and must be resolved immediately. Providing additional food based on local food is one strategy to meet the nutritional needs of toddlers. Providing cookies with the addition of snakehead fish meal and corn flour is an alternative food based on local food. This research aims to determine the acceptability of snakehead fish meals and corn flour cookies as supplementary food based on local food.Method: This research is quantitative research using a pre-experimental method with 1 treatment factor, namely differences in composition, and 4 (four) treatment levels. Four treatments for cookies with wheat flour, snakehead fish flour, and corn flour, namely F1 (30%: 40%: 30%), F2 (10%: 50%: 40%), F3 (20%: 20%: 60%), and F4 treatment (100%: 0%: 0%). The resulting cookies will be tested for the level of liking of 25 semi-trained panelists. Data was obtained using a questionnaire sheet. Statistical tests from organoleptic tests used the One Way Anova test and then Duncan's further test was carried out.Results: From the results of the hedonic test, data was obtained that the highest selected formulation in terms of color, aroma, texture, and taste was the F3 formulation. The highest hedonic quality organoleptic test results from the color and taste aspects of the formulation were F3 and from the aroma and texture aspects, the highest was F4. Conclusion: F3 Cookies is a selected formulation in terms of color, aroma, texture, and taste. Keywords: cookies, acceptability, snakehead fish flour, corn flour
Optimalisasi kandungan gizi cookies berbahan dasar ikan gabus dan jagung sebagai makanan tambahan untuk menanggulangi stunting pada balita Febry, Fatmalina; Flora, Rostika; Bingsih, Windi Indah Fajar
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1761

Abstract

Background: Handling nutritional problems for toddlers can be done by diversifying the development of additional food formulas by considering nutritional aspects. Nutrient-dense additional food is one effort to fulfill the nutritional intake of toddlers. Snakehead fish flour and corn flour cookies have quite high nutritional content which is expected to be an alternative additional food for toddlers.Objectives: This research aims to analyze the proximate content of snakehead fish flour and corn flour cookies and compare it with quality standards for toddler supplementary food.Methods: Descriptive research using an experimental design. The cookies were made at the Culinary and Dietetics Laboratory of the Faculty of Public Health, Sriwijaya University, and the proximate content testing was carried out at the Chem-Mix Pratama Laboratory in Yogyakarta from September to November 2023. The subjects of this study were 2 (two) cookie formulas, namely F3 (treatment) and F4 (control). The results of the analysis of the proximate content of cookies were compared with SNI 01-2973-2011 and Permenkes No. 51 of 2016 regarding the quality standards of supplementary food for toddlers. Data were analyzed descriptively using the average and deviation calculations.Results: There is an increase in proximate levels of protein, fat, water, and ash in F3 cookies after being substituted with cork fish flour and corn flour. The proximate content of F3 cookies has met the standards of SNI 01-2973-2011 and Permenkes No. 51 of 2016, namely energy, carbohydrates, fat, and protein. The water and ash content has not met these standards.Conclusion: Snakehead fish flour and corn flour cookies meet the nutritional requirements for supplementary food for toddlers.
KADAR PROTEIN DAN KALSIUM PADA COOKIES HATI SAPI DAN TEPUNG KACANG MERAH Sari, Nadia Purnama; Flora, Rostika; Febry, Fatmalina
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 17 No 2 (2022): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v17i2.1320

Abstract

ABSTRAKLatar Belakang: Salah satu masalah gizi yang dihadapi di Indonesia pada saat ini adalah KEK (Kekurangan Energi Kronis). Kekurangan energi protein (KEK) dapat disebabkan karena meningkatnya kebutuhan gizi pada saat kehamilan serta adanya ketidakseimbangan asupan gizi (energi dan protein) sehingga zat gizi yang dibutuhkan tubuh tidak tercukup mengakibatkan pertumbuhan tubuh baik fisik dan mental tidak sempurna. Cookies adalah makanan yang mengenyangkan, memiliki daya simpan relative panjang, dapat dicetak dalam bentuk yang disukai dan berukuran kecil. Hati sapi dan kacang merah merupakan sumber bahan pangan nabati dan hewani yang memiliki kandungan protein dan kalsium yang tinggi sehingga dapat digunakan dalam pembuatan makanan camilan sebagai upaya penanggulangan masalah KEK pada ibu hamil. Oleh karena itu penelitian ini bertujuan untuk mengetahui kandungan protein dan kalsium pada cookies hati sapi dan tepung kacang merah formula terpilihMetode: Penelitian ini adalah penelitian desain eksperimental dengan menggunakan rancangan acak lengkap (RAL). Terdapat 4 perlakuan penambahan tepung hati sapi dan tepung kacang merah pada pembuatan cookies. Hasil uji organoleptik oleh panelis semi terlatih sebanyak 25 orang. Uji statistik dari organoleptik menggunakan uji normalitas dan dilanjutkan uji kruskall wallis sedangkan untuk uji data laboratorium (analisis kimia) tidak dilakukan uji statistik karena hanya dipilih berdasarkan perlakuan terpilih.Hasil: Pada Perlakuan F2 adalah perlakuan terpilih dari cookies dengan penambahan hati sapi dan tepung kacang. Uji organoleptik pada perlakukan F2 diperoleh hasil dengan persentase warna sebesar 4,12%, aroma sebesar 3,95%, tekstur sebesar 3,96% dan rasa sebesar 3,72% Formulasi F2 ini memiliki kandungan protein yang tinggi sebesar 10,3% dan kalsium sebesar 143 mg/100 g .Kesimpulan: Pada uji organoleptic yang telah dilakukan formulasi yang terpilih adalah cookies dengn formulasi F2 (75% tepung terigu : 10 % tepung hati sapi dan 15% tepung kacang merah). Cookies dengan formulasi terpilih F2 memiliki kandungan protein sebesar 10,3% sedangkan kandungan kalsium pada cookies terpilih sebesar 143 mg/100 gr
BODY MASS INDEX, WAIST-HIP RATIO, AND FASTING BLOOD GLUCOSE LEVEL IN PRE-ELDERLY AT TANJUNG RAMBANG HEALTH CENTER OPERATING REGION Yuliarti, Yuliarti; Febry, Fatmalina; Sari, Indah Purnama
Media Gizi Indonesia Vol. 20 No. 1 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i1.38-43

Abstract

Elevated blood glucose when fasting is among the hazards associated with Diabetes Mellitus (DM). Obesity and diabetes mellitus are tightly associated. Body Mass Index (BMI) and Waist-Hip Ratio (WHR) measurements may be used to determine obesity. Prabumulih is known as city with a DM incidence of 2.02% in 2018, was placed second in South Sumatra. This research aims to investigate the relationship between BMI and WHR and older patient fasting blood glucose level in Tanjung Rambang Public Health Center operating region. Cross-sectional observational analysis is the method used in this study. The pre-elderly (45–59 years old) who resided in Tanjung RambangPublic Health Center working area made up as the population. Purposive sampling was used to choose 190 participants, meeting inclusion and exclusion criteria. This research use univariate and bivariate data analysis (using Chi Square test α=0.05). The majority of respondents (66.8%) are overweight; 53.2% of respondents had abnormal WHR; and 15.3% of respondents still had abnormal fasting blood glucose level. The analysis findings demonstrated no correlation (p=0.633) between BMI and fasting blood glucose level. The association between WHR and fasting blood glucose level is concluded to exist (p=0.001).
Edukasi Gizi dan Anemia pada Remaja Putri di Desa Menanti Kecamatan Kelekar Kabupaten Muara Enim Prautami, Erike Septa; Sari, Indah Purnama; Yuliana, Indah; Rahmiwati, Anita; Febry, Fatmalina; Sari, Desri Maulina; Yuliarti; Ningsih, Windi Indah Fajar; Arinda, Ditia Fitri; Harwanto, Fatria; Ramadhani, Ira Dewi; Ramdika, Sari Bema; Sari, Dwi Inda
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.16721

Abstract

Background: Nutritional anemia is a condition where the hemoglobin level in the blood is below normal. Anemia education is very important because there are still many young women who do not know about anemia. This activity aims to increase knowledge about balanced nutrition and anemia among young women in Menanti Village. Methods: This activity is in collaboration with the Head of Menanti Village, Kec. Kelekar Muara Enim Regency with a total of 36 participants, using lecture and discussion methods. The activities carried out are measuring knowledge and providing education using the lecture method. Results: Nutrition and anemia education activities in Menanti Village, Kelekar District, Muara Enim Regency were carried out on Tuesday 11 June 2024 for 36 young women. Conclusion: Community service activities by lecturers at the FKM Nutrition Study Program at Sriwijaya University in the form of nutritional education regarding anemia in young women using leaflets as a medium increase female students' knowledge regarding anemia. Knowledge about applying the principles of balanced nutrition is one of the efforts to prevent anemia from an early age in adolescents.
Relationship Between Body Image and Eating Behavior Among High School Female Adolescents Lionita, Widya; Febry, Fatmalina; Appulembang, Yeni Anna; Anggraini, Rini
Jurnal Promosi Kesehatan Indonesia Volume 17 No.2 Agustus 2022
Publisher : Master Program of Health Promotion Faculty of Public Health Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpki.17.2.86-90

Abstract

Background: Physical and psychological alteration during adolescence could determine adolescents’ nutritional status, especially for female adolescents. The Indonesian Ministry of Health estimated about 26.5% of female adolescents aged 12 – 18 years in South Sumatera Province were at risk of chronic energy deficiency in 2017. One of the direct predictors which affect nutritional status is eating behavior. The research aims to describe perceived body image and eating behavior of high school female adolescents and find the correlation between these variables.Method: The research applied a cross-sectional design and chose respondents purposively with inclusion criteria i.e., female adolescents at 1st and 2nd grade from four different high schools in Palembang. About 138 respondents completed the questionnaires of body image and eating behavior. The data were analyzed using a chi-square test on SPSS Application.Results: The majority of respondents (55.80%) were not satisfied with their own body shape. Above 15%  were on a diet. However, the respondents’ perception of body image was mostly classified as positive (54.35%), and they also had good eating behavior (56.52%). Body image significantly impacted eating behavior (p = 0.035). Those with positive body image are possibly at 2.210 times chances of having good eating behavior (95%CI: 1.112 – 4.391). Female adolescents have to build self-appreciation, not only based on their physical appearance. The health nutritionists should work together with the government to facilitate them to practice healthy eating behavior which may improve their nutrition status.
Food Hygiene and Sanitation of the University Canteens in South Sumatra Province, Indonesia Rahmiwati, Anita; Febry, Fatmalina; Etrawati, Fenny; Purnama Sari, Indah; Yeni, Yeni; Putri Sabila, Virgina; Prautami, Erike Septa; Maretalinia, Maretalinia
Kesmas Vol. 20, No. 2
Publisher : UI Scholars Hub

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

Abstract

Food safety is a critical public health issue, especially in institutional settings such as university canteens, where large populations are served daily. Inadequate hygiene and sanitation practices by food handlers can lead to foodborne illnesses, placing students and staff at risk. This study evaluated hygiene and sanitation conditions in the canteens of a leading public university in South Sumatra Province, Indonesia, known for its active food service facilities. This study examined food handlers’ knowledge, attitudes, and practices and assessed the microbiological safety of chicken curry by testing for Escherichia coli (E. coli) contamination and total plate count. Using a cross-sectional design, data were collected from 35 food handlers and 7 chicken curry samples across multiple canteens. Structured questionnaires and microbiological analysis were employed. Results revealed that although most food handlers demonstrated good knowledge and positive attitudes, 57.1% exhibited poor hygiene practices. Several chicken curry samples exceeded acceptable E. coli levels, indicating potential health risks. These findings underscore the urgent need for ongoing hygiene training, strict supervision, and standardized certification for food handlers to mitigate microbial hazards and ensure food safety in university settings.
Kejadian stunting ditinjau dari sosial demografi dan konsumsi ikan pada balita Febry, Fatmalina; Ainy, Asmaripa; Sunarsih, Elvi
Jurnal Gizi Klinik Indonesia Vol 21, No 3 (2025): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.82914

Abstract

A review of the socio-demographic characteristics and children fish consumption on stunting incidenceBackground: Social demographics and protein intake are widely known to be related to stunting incidence. Fish, a source of complete and high-quality protein, contains essential amino acids and high digestibility protein so the body can absorb high amounts of protein. Fish contains nutrients that are very important for the growth and development of toddlers.Objective: This research aims to determine the socio-demographic characteristics and consumption of fish and its processed products related to the stunting incidence in children aged 12-59 months. Methods: This cross-sectional study was conducted from August to September 2022 at three health centers in Palembang City. A total of 120 toddlers aged 12-59 months, with 51.7% male and 48.3% female, were selected by purposive sampling.  The variables of this study were toddler characteristics (age, gender, and nutritional status), family characteristics (mother's education, mother's occupation, number of family members, and family income), family fish consumption (type of fish product, portion size, frequency of fish consumption). The study was conducted by interviews using a questionnaire and anthropometric measurements of toddlers. Data were analyzed using the Chi-Square test with a 95% confidence interval and p<0.05 significance level. Results: Lower education of mothers, working mothers, large families, high family incomes, consuming processed fish with less large portions, and often consuming fish had a higher percentage of stunting incidence. On the other hand, it was found that all variables were not significantly correlated to stunting in toddlers.Conclusions: This study showed that socio-demographic variables and fish consumption were not significantly associated with stunting in children under five.
Co-Authors Ahjah, Nur Fadhilah Ahmad Adi Suhendra Ahmad Sadiq Anita Camelia Anita Rahmiwati Appulembang, Yeni Anna Aprilia Arieska Fajri K Arisanti arisanti, maya Asmaripa Ainy Ayun, Ayatussholikhah Qurrota Bingsih, Windi Indah Fajar Cristi Andika Cristi Andika, Cristi Cucu Suherna Cucu Suherna Delia Yusfarani Des Mery Des Mery, Des Desi Winda Wati Desi Winda Wati, Desi Winda Desri Maulina Sari Dewi Handayani DEWI SARTIKA Dewi Sartika Diah Ayu Cahyaningtyas Dian Safriantini Dian Safriantini, Dian Dwi Fatmawati Dwi Fatmawati, Dwi Dwi Inda Sari, Dwi Inda Ellis Sepianessi Elvi Sunarsih Emalia Emalia Emalia Fajar Ningsih, Windi Indah Fajri, Aprilia Arieska Fatria Harwanto Fauziyah Fauziyah Fauziyah Febria Agustina Felly Happy Hardini Felly Happy Hardini, Felly Happy Fenny Etrawati Fitri Agustriani Fitri Ibtiah Fitri Ibtiah, Fitri Fitriani Fontani, Bernardin Dwi Hanim, Nazly Hapzi Ali Hardianti Herpandi . Icha Damayanti Iis Susanti Iis Susanti, Iis Inda Karyani Inda Karyani, Inda Indah Margarethy Indah Purnama Sari Indah Purnama Sari Indah Purnamasari Indah Yuliana Indah Yuliana Indah Yuliana Indah Yuliana Ira Dewi Ramadhani Ira Dewi Ramadhani Ira Dewi Ramadhani Ira Dewi Ramadhani Iwan Setia Budi Iwan Stia Budi Iwan Stia Budi Laili Yosi AS Lasmini Lasmini Lasmini, Lasmini Laura Dwi Pratiwi Lionita, Widya M Misnaniarti Maretalinia, Maretalinia Maria Fatrin Maria Fatrin, Maria Maulina Sari, Desri Medias Imroni Medias Imroni Misnaniarti Misnaniarti Misnaniarti Muhammad Amin Arigo Saci Muhammad Nizar Nabilah, Defa Nuzul Nadia Purnama Sari Nadia Purnama Sari Nazly Hanim Nazly Hanim Nazly Hanim, Nazly Ningsih, Ellis Nurjuliasti Ningsih, Windi Indah Fajar Novitasari Novitasari Novitasari Novitasari Novrikasari Novrikasari, Novrikasari Nur Alam Fajar Nur Alam Fajar Nurleka Yulastri Nurleka Yulastri, Nurleka Prautami, Erike Septa Purnama Sari, Indah Putri Sabila, Virgina Rafiqy, Muhammad Ramdika, Sari Bema Rindit Pambayun Rindit Pambayun Rini Anggraini, Rini Rini Angraini Rini Mutahar Rismawati Rismawati Rismawati Rizki Nurmaliani Rizki Nurmaliani, Rizki Rostika Flora Rostika Flora Rostika Flora Rozirwan . Rully Mufarika S Sa’udah Salsabila, Indah Listari Salsabila, Salsabila Sari Bema Ramdika Sariana Sariana Sariana, Sariana Sartono Sartono Sepianessi, Ellis Siti Rachmi Indahsari Suci Destriatania Suci Destriatania Susyani Susyani Sutrisni Sutrisni Sutrisni Syarif Husin Syarif Husin Syarif Husin Syarif Husin Tanwirotun Ni’mah Usi Lanita Virlita Virlita Virlita, Virlita Widyawati Widyawati Widyawati Widyawati Windi Indah Fajar Ningsih Windi Indah Fajar Ningsih Windi Indah Fajar Ningsih Y Yeni Yeni Yeni Yuliarti Yuliarti Yuliarti Yuliarti Yuliarti Zulkarnain, Mohammad