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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 Jurnal Ilmu Kesehatan Masyarakat JAPI: Jurnal Akses Pengabdian Indonesia Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Fatmalina Febry
Bagian Gizi Fakultas Kesehatan Masyarakat Universitas Sriwijaya
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Alih Teknologi Produk Penyedap Rasa Berbasis Sumberdaya Lokal: Pemberdayaan Ibu-Ibu Usia Produktif di Desa Nelayan Fauziyah Fauziyah; Ellis Nurjuliasti Ningsih; Fitri Agustriani; Rozirwan Rozirwan; Fatmalina Febry
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 8, No 1 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v8i1.4502

Abstract

Kegiatan pengabdian ini bertujuan untuk memberikan transfer pengetahuan tentang produk tepung udang berbasis sumber daya lokal sebagai alternatif penyedap rasa. Sasarannya adalah ibu-ibu usia produktif dengan anak usia prasekolah di Desa Sungsang IV. Metode sosialisasi, praktik langsung, pre-test, post-test, dan tes organoleptik diterapkan. Hasil pengabdian menunjukkan bahwa sebagian besar peserta masih menggunakan perasa sintetis (86%) dan belum mengetahui produk alternatif pengganti perasa sintetis (80%). Semua peserta tertarik untuk mencoba dan menggunakan produk tepung udang ini. Hasil uji organoleptik menunjukkan bahwa ibu-ibu menyukai produk tepung udang ini (51% sangat menyukai dan 49% menyukai) sebagai alternatif penyedap rasa. 
Peningkatan Keterampilan Mahasiswa dalam Membaca Label Informasi Nilai Gizi Menggunakan Media Booklet Digital Indah Yuliana; Indah Purnama Sari; Fatmalina Febry
Jurnal PkM (Pengabdian kepada Masyarakat) Vol 6, No 3 (2023): Jurnal PkM: Pengabdian kepada Masyarakat
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/jurnalpkm.v6i3.16370

Abstract

Kurangnya perhatian masyarakat dalam membaca label informasi nilai gizi pada produk kemasan dapat berdampak buruk pada kesehatan, salah satunya terjadi pada kalangan mahasiswa. Mahasiswa dapat membaca label informasi nilai gizi agar tidak mengkonsumsi suatu zat gizi tertentu secara berlebihan, yang mana bisa berdampak pada kelebihan gizi atau malah kekurangan zat gizi tertentu yang dibutuhkan oleh tubuh. Tujuan kegiatan ini adalah untuk meningkatkan keterampilan mahasiswa dalam membaca label informasi nilai gizi dengan menggunakan booklet digital. Kegiatan ini dilakukan pada mahasiswa yang berjumlah 31 orang dengan menggunakan media zoom cloud meeting dan e-booklet.  Secara umum, edukasi dan praktek membaca label informasi nilai gizi dinilai berhasil meningkatkan pengetahuan dan keterampilan mahasiswa. Hal ini dibuktikan dengan adanya peningkatan pengetahuan peserta saat dilakukan pre-test dan post-test serta kemampuan mengerjakan contoh kasus pada saat evaluasi tambahan. Dari hasil kegiatan ini, diharapkan mahasiswa dapat mengaplikasikan pengetahuan dan keterampilan membaca label informasi nilai gizi ini dalam kehidupan sehari-hari terutama dalam pengaturan pola makan.
Upaya Pencegahan Stunting dengan Edukasi Gizi di Kampung Pangan Inovatif Posyandu Melati Deswita Plaju Anita Rahmiwati; Windi Indah Fajar Ningsih; Sari Bema Ramdika; Yuliarti; Desri Maulina Sari; Fatria Harwanto; Fatmalina Febry; Indah Purnama Sari; Indah Yuliana; Ditia Fitri Arinda; Ira Dewi Ramadhani; Siti Rachmi Indahsari; Ahmad Adi Suhendra; Rully Mufarika
Jurnal SOLMA Vol. 12 No. 2 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i2.10978

Abstract

Background: Stunting is a nutritional problem caused by insufficient food intake for a long time. Routine exclusive breastfeeding for 6 months and followed by the provision of nutritious weaning foods is one of the efforts to prevent stunting. Purpose: community service activities are to provide knowledge about the risk factors and causes of stunting, provide knowledge about the potential of tempeh as a potential food to prevent stunting, provide knowledge and skills on how to make weaning food. Method: this activity is a collaboration between TJSL PT KILANG PERTAMINA INTERNATIONAL RU III and the Faculty of Public Health, Sriwijaya University. Participants consisted of cadres and mothers of toddlers at Melati Deswita Plaju integrated health care. The activities carried out were counseling on preventing stunting, counseling on potential food tempeh preventing stunting, story telling, let's eat tempeh. Result: as many as 85% of respondents have good knowledge after being given counseling related to stunting. Conclusion: there is an increase in knowledge where the percentage of respondents who have a good category increases after the extension activities are carried out.   Keywords: stunting, tempeh, toddlers, weaning foods, integrated health care
KARAKTERISTIK SPASIAL DAERAH PENENTU TERJADINYA STUNTING DI SUMATERA SELATAN : Karakteristik Spasial Daerah Penentu Terjadinya Stunting di Sumatera Selatan Ahmad Sadiq; Susyani Susyani; Fatmalina Febry; Indah Purnama Sari; Sartono Sartono; Indah Margarethy; Tanwirotun Ni’mah
Amerta Nutrition Vol. 7 No. 4 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i4.2023.569-575

Abstract

Background: The prevalence of stunting in Indonesia is 24.4%. The determinants of stunting are family, household, inadequate nutritional intake, exclusive breastfeeding, infectious diseases and social factors. Stunting has an impact on cognitive development, chronic disease, mental retardation and obesity. Objectives: To identify the determinants of stunting at the district/city level in South Sumatra. Methods: Cross-sectional study design. The number of samples is 2,272 respondents. Data on stunting under-fives in 17 regencies/cities comes from Riskesdas 2018. Regency/city characteristic variables include swamp areas, malaria endemic, gross domestic product (LPDB), population growth rate (LPP) and the Public Health Development Index (IPKM). Data analysis was carried out using univariate, bivariate with chi-square, and identifying the most influential factors with multivariate analysis. Results: The number of respondents is 2,272 toddlers; the prevalence of stunting is 31.2%. 52.5% of Regencies/cities in South Sumatra are swamp areas. The significant characteristic variable with stunting is the type of swamp area p=0.001 PR=1.230 (1.088-1.390 95% CI). The multivariate result of the variable that has the greatest influence on the incidence of stunting is the swamp area variable p = 0.000. Results; PR 1.469 (95% CI 1.208-1.788). Regencies with non-swamp type areas had a 1.469 times higher risk of having stunting toddlers compared to swampy area type. Conclusions: The prevalence of stunting is 31.2%. A significant variable with the occurrence of stunting wass the condition of the swamp area, p=0.001, OR = 1.230 (1.088-1.390). The multivariate results of the most dominant factor were swamp areas PR value: 1.469, Regencies with non-swamp type areas had a 1.469 times higher risk of having stunting toddlers compared to swampy area type regencies after control with API, IPKM and LPP variables (95% CI: 1.208 - 1.788).
Upaya Pencegahan Stunting dengan Edukasi Gizi di Kampung Pangan Inovatif Posyandu Melati Deswita Plaju Anita Rahmiwati; Windi Indah Fajar Ningsih; Sari Bema Ramdika; Yuliarti; Desri Maulina Sari; Fatria Harwanto; Fatmalina Febry; Indah Purnama Sari; Indah Yuliana; Ditia Fitri Arinda; Ira Dewi Ramadhani; Siti Rachmi Indahsari; Ahmad Adi Suhendra; Rully Mufarika
Jurnal SOLMA Vol. 12 No. 2 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i2.10978

Abstract

Background: Stunting is a nutritional problem caused by insufficient food intake for a long time. Routine exclusive breastfeeding for 6 months and followed by the provision of nutritious weaning foods is one of the efforts to prevent stunting. Purpose: community service activities are to provide knowledge about the risk factors and causes of stunting, provide knowledge about the potential of tempeh as a potential food to prevent stunting, provide knowledge and skills on how to make weaning food. Method: this activity is a collaboration between TJSL PT KILANG PERTAMINA INTERNATIONAL RU III and the Faculty of Public Health, Sriwijaya University. Participants consisted of cadres and mothers of toddlers at Melati Deswita Plaju integrated health care. The activities carried out were counseling on preventing stunting, counseling on potential food tempeh preventing stunting, story telling, let's eat tempeh. Result: as many as 85% of respondents have good knowledge after being given counseling related to stunting. Conclusion: there is an increase in knowledge where the percentage of respondents who have a good category increases after the extension activities are carried out.   Keywords: stunting, tempeh, toddlers, weaning foods, integrated health care
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
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 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 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