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All Journal Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Journal of Innovation and Applied Technology Jurnal Berkala Epidemiologi Jurnal NERS Jurnal Media Gizi Indonesia (MGI) Jurnal Biometrika dan Kependudukan (Journal of Biometrics and Population) The Indonesian Journal of Public Health Jurnal Ilmiah Universitas Batanghari Jambi Journal of Public Health for Tropical and Coastal Region JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition Jurnal Kesmas dan Gizi (JKG) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Adi Husada Nursing Journal Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Psikiatri Surabaya (Surabaya Psychiatry Journal) Media Gizi Kesmas Jurnal Pengabdian Masyarakat dalam Kesehatan Jurnal Kesehatan Tambusai Cermin Dunia Kedokteran Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Pengabdian Masyarakat E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Ilmiah
Farapti Farapti
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat Universitas Airlangga, Surabaya,Indonesia
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Air Kelapa Muda - Pengaruhnya terhadap Tekanan Darah Farapti -; Savitri Sayogo
Cermin Dunia Kedokteran Vol 41, No 12 (2014): Endokrin
Publisher : PT. Kalbe Farma Tbk.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55175/cdk.v41i12.1060

Abstract

Hipertensi merupakan faktor risiko utama penyakit kardiovaskuler (PKV), yang merupakan penyebab utama kematian di seluruh dunia. Sekitar 26% penduduk usia dewasa di dunia pada tahun 2000 mengidap hipertensi, diperkirakan mencapai 60% pada tahun 2025. Salah satu faktor risiko hipertensi adalah rendahnya asupan kalium. Konsumsi bahan makanan dengan kandungan kalium tinggi dan natrium rendah penting untuk mempertahankan tekanan darah dalam batas normal. Mekanisme kerja kalium dalam menurunkan tekanan darah diperkirakan terjadi melalui natriuresis, penurunan aktivitas renin angiotensin aldosteron (RAA) dan peningkatan neuronal Na pump yang mengakibatkan aktivitas saraf simpatis menurun. Air kelapa muda merupakan minuman khas daerah tropis yang tinggi kalium. Beberapa penelitian pada hewan coba memperlihatkan hasil konsisten, yaitu air kelapa muda terbukti dapat menurunkan tekanan darah, namun penelitian khususnya pada manusia masih sangat terbatas. Diperlukan penelitian lebih lanjut untuk membuktikan pengaruh air kelapa muda terhadap tekanan darah pada manusia.Hypertension is the major risk factor for cardiovascular disease, which is responsible for most deaths worldwide. It affects approximately 26% of the adult population worldwide in 2000, and is predicted to increase by 60% by 2025. One of the risk factors of hypertension is low potassium intake. Consumption of foods with a high potassium content and low sodium are important to maintain blood pressure within normal limits. Young coconut water is a typical tropical drinks high in potassium. Mechanism of action of potassium in lowering blood pressure are natriuresis, decreasing activity of the renin angiotensin aldosterone (RAA) and increasing neuronal Na pump resulting in decreased sympathetic nerve activity. Several studies in animal trial have been showed consistent results, coconut water is proven to lower blood pressure, but research in humans is still very limited. Further research is needed to prove the effect of young coconut water on blood pressure in humans.
ANALISIS USAHA MAKANAN FUNGSIONAL FERMENTED GARLIC DENGAN METODE CANVAS MODEL BAGI KOMUNITAS LANSIA NON PRODUKTIF Annis Catur Adi; Wizara Salisa; Fathrizqita Aghnia Raudhany; Ali Iqbal Tawakal; Heni Rachmawati; Emyr Reisha Ishaura; Farapti; Nuthathai Sutthiwong
Jurnal Layanan Masyarakat Vol. 6 No. 2 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i2.2022.347-354

Abstract

Wabah Covid-19 mulai pada tahun 2020 lalu tidak hanya menyerang kesehatan masyarakat, namun juga menyebabkan krisis dari segi ekonomi. Khususnya pada lansia yang memiliki kondisi fisiologis yang lebih rentan terhadap kejadian Covid-19, maupun untuk melakukan aktivitas bernilai ekonomis. Pengembangan usaha berbasis produk pangan fungsional menjadi salah satu solusi untuk mendapat manfaat kesehatan dan ekonomis sekaligus. Pengabdian masyarakat dilakukan dengan tujuan analisis prospek kelayakan usaha bagi komunitas lansia sebagai dasar pengembangan lebih lanjut. Sebagai metode kegiatan ditempuh dalam dua tahap, yaitu pelatihan dan pendampingan dalam pembuatan fermented garlic pada komunitas lansia, serta tahap kedua yaitu analisis bisnis dengan model canvas yang terdiri dari sembilan kategori komponen bisnis. Hasilnya, tahap pertama kegiatan yang berupa pelatihan dan pendampingan pembuatan fermented garlic pada kelompok lansia di kelurahan Kalisari, kecamatan Mulyosari, Surabaya mendapat timbal balik yang baik dimana komunitas lansia berhasil membuat fermented garlic yang sesuai. Hasil analisis model usaha dengan pendekatan metode canvas, produk fermented garlic sebagai produk pangan fungsional yang memiliki keunggulan pada manfaat kesehatan, serta memiliki peluang pengembangan usaha dan keuntungan bernilai ekonomis dengan mengaplikasikan sembilan komponen yang terdapat dalam bisnis model canvas.
SALT TASTE THRESHOLD AS A DETECTION OF SALT INTAKE IN HYPERTENSIVE INDIVIDUALS Afifah Nurma Sari; Farapti Farapti; Norfezah Md Nor
Jurnal Berkala Epidemiologi Vol. 10 No. 3 (2022): Jurnal Berkala Epidemiologi (Periodic Epidemiology Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbe.V10I32022.227-236

Abstract

Background: High sodium consumption is one of the risk factors for hypertension. Excess salt intake may be affected by an individual’s ability to detected taste. However, decreased salt sensitivity can increase consumption of salty foods. Purpose: This review aims to analyze the salt taste threshold and its relation to salt intake among hypertensive and normotensive individuals. Methods: The review was conducted using five electronic databases and fourteen articles reporting on salt taste threshold, salt intake, and blood pressure. Open access articles, original research, published over the past ten years, and subject’s age over eighteen years both healthy and with specific clinical conditions, and have blood pressure data were identified and included in the study. Results: There were fourteen studies that measured salt taste threshold through detection threshold and/ or recognition threshold. Ten studies reported salt consumption through Na-FFQ, SQ-FFQ, 24-hour food recall, discretionary salt, adding salt questionnaire, salt use behavior questionnaire, salt preference questionnaire, and sodium excretion. Most studies showed that high salt consumption is higher in the group with high salt taste threshold and high salt taste threshold tends to be more in hypertensive group. The result also showed a significant correlation between salt consumption both through self-reported questionnaire and 24-hour urinary sodium excretion. Conclusion: Although the correlation between salt taste threshold, salt intake, and hypertension can be found a matching method with adequate statistical power is needed to get more accurate results.
RELATIONSHIP BETWEEN PHYSICAL ACTIVITY AND BALANCED NUTRITION DIET WITH NUTRITIONAL STATUS OF STUDENTS AT SMA NEGERI 3 BALIKPAPAN DURING ONLINE LEARNING Tiksna Setya Waratmaja; Farapti Farapti; Emyr Reisha Isaura
Media Gizi Indonesia Vol. 17 No. 3 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i3.250-257

Abstract

The students experience the impact of the COVID-19 virus transmission. One of it was school from home. Online learning conditions allow adolescents to experience shifts in physical activity and diet patterns. This study analyzed the relationship between physical activity and a balanced nutritional diet with nutritional status in students at SMA Negeri 3 Balikpapan. This type of research was quantitative research with explanatory surveys and using a cross-sectional design. In this research, all active students of SMA Negeri 3 Balikpapan were involved as a population. The number of samples obtained was 92 people using purposive sampling techniques. An instrument for measuring activity level variables was the International Physical Activity Questionnaire-Short Form (IPAQ-SF). A balanced nutrition diet was assessed using Semi Quantitative-Food Frequency (SQ-FFQ) and the Balanced Nutrition Index 3 Levels (IGS3-60). Measurement of nutritional status through self-reporting based on body mass index by age z-score (BMI/Age). The statistical test used was a chi-square to test the research hypothesis. Based on the results of the chi-square statistical test, there was a relationship between physical activity and nutritional status (p=0,014), and there was no relationship between a balanced nutritious diet and the nutritional status (p=0,212). Physical activity is closely related to the nutritional status of adolescents. Therefore, to maintain optimal nutritional status, implementing a healthy lifestyle and physical activity patterns are need to be done.
Relationship between Adequacy Level of Nutritional Intake, Hydration Status, and Work Fatigue with Employee Productivity of PT. PAL Indonesia (Persero): Hubungan Tingkat Kecukupan Asupan Zat Gizi, Status Hidrasi, dan Kelelahan Kerja dengan Produktivitas Kerja Karyawan PT. PAL Indonesia (Persero) Salsabila Meivitama Arsanti; Farapti Farapti; Qonita Rachmah
Media Gizi Indonesia Vol. 18 No. 1 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i1.28-37

Abstract

Work productivity is a comparison between the results of work in the form of goods or services with the resources or labor used in a production process. The importance of adequate nutrition for general health and work productivity requires serious attention. The purpose of this study was to determine the relationship between the level of adequacy of nutrient intake, hydration status, and level of fatigue with work productivity. This study is an analytic observational study with a cross-sectional design. The research population is the general engineering division workers of PT. PAL Indonesia (Persero). The sample size calculated using Lemeshow formula was obtained as many as 64 respondents. Primary data sourced from questionnaires and interviews with respondents as well as secondary data on work productivity. Data were analyzed using Chi-Square analysis. The results showed that there was a relationship between energy intake (p=0.010) and worker productivity. Iron intake was also associated with worker productivity (p=0.024). But there are no relationship between work productivity with hydration status (p=0.272) and level of fatigue (p=0.556). There is a relationship between energy and iron intake with work productivity, but there is no relationship between hydration status and fatigue level with work productivity. Researchers suggest for workers to consume variety of type and amount of food intake daily.
Hubungan Hubungan Pengetahuan dan Pola Konsumsi Produk Minuman Herbal dengan Kejadian Dismenore Pada Remaja Putri: The Relationship Between Knowledge and Patterns of Herbal Drink Product Consumption with Dysmenorrhea of Female Adolescent Cintadea Herviana; Farapti Farapti
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.203-209

Abstract

Background: Adolescence is when there is a sex change, both primary and secondary. In adolescent girls, the primary sex change is marked by the arrival of menstruation. Dysmenorrhea is pain that is felt during the menstrual process. Several types of non-medical therapy can be used to treat dysmenorrhea, including herbal drink products. Objectives: This research analyzed the relationship between knowledge and herbal drink product consumption patterns with dysmenorrhea of female adolescents in Pondok Pesantren Subulussalam Surabaya. Methods: This research was an analytical observational study with the cross-sectional method. This study's population was young women living in Pondok Pesantren Subulussalam Surabaya, Indonesia. The research sample was taken using the census sampling method where the population was sampled, namely 49 students. Data were collected by interview using a knowledge questionnaire of herbal drink products, the SQ – FFQ questionnaire, and the Numeric Rating Scale questionnaire. Results: From the research that has been done, the results showed that the average age of the research respondents was 14 years six months, and as many as 85.7% of respondents have normal menarche age, as many as 26.5% of respondents have long menstrual periods, as many as 30.6% of respondents know it is classified as lacking, and 75.5% of respondents have a consumption pattern of herbal beverage products with a seldom category. Conclusions: There was a relationship between knowledge of herbal drink products and the incidence of dysmenorrhea, but there was no relationship between consumption patterns of herbal drink products and the incidence of dysmenorrhea.
Penilaian Menu Harian dari Penghuni Panti Werdha dalam Rangka Memperbaiki Asupan dan Status Gizi Lansia: The Assessment of Daily Menus in Nursing Home Residents for Improving Intake and Nutritional Status in Elderly Farapti Farapti; Martina Puspa Wangi; Sri Adiningsih
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.262-266

Abstract

Background: Malnutrition has impacted the health condition and life quality of the elderly who live in nursing homes. Unmaximized menu planning can cause this condition. Objectives: This study aimed to analyze the nutrition content of the menu provided by the nursing home based on recommended dietary allowance (RDA) for older people and to identify the current nutrition status of the elderly Methods: The food intakes were evaluated by observing all menus during the five days. Nutrient contents were analyzed by calculating all meal nutrition and comparing them to the recommended dietary allowance for the elderly. Body weight was measured using Bio Impedance Analysis (BIA) Tanita, and a stadiometer measured body height. Furthermore, weight and high were measured based on body mass index calculation to measure nutritional status. Results:  It was found that the mean energy content was 1242.6 ± 193.9 kcal/day, and only 69.03 ± 10.7% fulfilled the recommendation. For protein content, it only met 70.5% of the RDA. Macronutrients such as protein are only 70.5% of the recommended dietary needs for the elderly. From BMI analysis, it was found that 26.23 % of the elderly are undernutrition. Conclusions: The nutritional content of the menus served for the elderly in nursing homes did not yet meet the daily requirement and is still below that recommended for the elderly, so the nutrient of the menus should be increased to achieve optimum nutritional status.
Nilai Daya Terima dan Kandungan Antioksidan pada Kulit Mochi dengan Substitusi Labu Kuning (Cucurbita Moschata) dan Penambahan Pisang Ambon (Musa Paradisiaca Var. Sapientum. L) sebagai Kudapan untuk Lansia: Acceptance Value and Antioxidant Content of Mochi Skin with Substitution of Pumpkin (Cucurbita Moschata) and Addition of Ambon Banana (Musa Paradisiaca Var. Sapientum. L) as a Snack for the Elderly Delia Galina Putri; Farapti Farapti
Amerta Nutrition Vol. 7 No. 3 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i3.2023.326-335

Abstract

Background: Elderly have a risk of degenerative diseases such as stroke, hypertension, and coronary heart disease. The elderly experience decreased ability to eat due to physiological changes, development of nutrient-dense snacks is needed to overcome this. Mochi is a semi-moist snack that is well-known to the public. Mochi skin with pumpkin substitution and the addition of ambon banana as a snack that sources natural antioxidants (vitamins A, C) is expected to overcome the problem of degenerative diseases. Objective: To determine the acceptability value and nutritional content of mochi skin with pumpkin substitution (Cucurbita Moschata) and the addition of ambon banana (Musa Paradisiaca Var. Sapientum.L). Methods: This study was a pure experimental study with randomized group design, three modified treatments of pumpkin puree substitution with percentages of 30%,40%, and 50%, and the addition of 50 grams of Ambon banana puree in 1 recipe. The acceptance test is done by the hedonic test of preference level by 65 panelists. Results of the preferred formula were then subjected to laboratory tests for the content of vitamins A and C by spectrophotometry. Friedman and Wilcoxon Sign Rank Test does the statistical test. Results: Formula F3 (substitution 50% pumpkin and addition of 50 grams Ambon banana) gave good scores on color (3.12), shape (3.12), aroma (3.34), texture (3.28), taste (3.34) and overall (3.34). The nutritional content of F3/portion (60 grams) based on TKPI is energy 112.42 kcal; protein 1.17 g; carbohydrates 24.38 g; fat 1.28 g; vitamin A 59.99 µg; vitamin C 1.81 mg. Conclusion: Mochi skin with pumpkin substitute and Ambon banana has good acceptability value and increased nutritional content compared to the control formula.
Apakah Asupan Natrium Berlebih Merupakan Faktor Risiko Overweight?: Tinjauan Sistematis: Is Excess Sodium Intake a Risk Factor for Overweight?: A Systematic Review Annisaa Wulida Furqonia; Farapti Farapti; Hari Basuki Notobroto
Amerta Nutrition Vol. 7 No. 3 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i3.2023.459-467

Abstract

Background: World salt consumption exceeds 200% of the daily recommendation. Obesity is the third largest health problem in the world. Various studies have begun to explore potential association mechanisms between sodium intake and weight gain, the risk of being overweight, and obesity. Objective: To analyze the relationship between sodium intake and the risk of being overweight regarding nutritional status, central obesity, and body composition in the adult population. Methods: This research was a systematic review. The data collection process used Pubmed and Science Direct databases with the keywords “obese” OR “overweight” OR “adiposity” AND “sodium” OR “salt intake” AND “adult.” Articles were selected through title and abstract, which were re-selected according to inclusion and exclusion criteria. Discussion: There are 11 kinds of literature related to nutritional status, 10 to central obesity, and 3 to body composition. Sodium intake was associated with an increase in body weight and the risk of being overweight, an increase in body weight of up to 2.75 kg, an increase in waist circumference of up to 2.15 cm, and an increase in fat mass up to 0.91 kg. Potential mechanisms underlying this relationship include energy intake, increased extracellular volume, increased adiposity, and changes in plasma leptin. Conclusion: There is a relationship between excessive salt consumption and increased body weight and risk factors for being overweight regarding nutritional status, central obesity, and body composition in the adult population. However, the mechanism of this relationship still needs to be studied further.
HUBUNGAN OBESITAS DENGAN HIPERTENSI PADA LANJUT USIA: LITERATURE REVIEW Prasasti Destyarahmawati Herdian; Farapti Farapti
Jurnal Kesehatan Tambusai Vol. 4 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v4i4.20327

Abstract

Seiring bertambahnya usia, sel-sel tubuh mengalami kerusakan yang tidak dapat diperbaiki dan menyebabkan perubahan dan penurunan fungsi pada sistem organ tubuh. Perubahan tersebut menyebabkan lansia lebih rentan mengalami masalah kesehatan, salah satunya adalah hipertensi. Hipertensi atau tekanan darah tinggi adalah suatu kondisi dimana tekanan darah sistolik lebih dari 140 mmHg atau tekanan darah diastolik lebih dari 90 mmHg. Faktor-faktor yang mungkin menyebabkan terjadinya hipertensi antara lain adalah usia, riwayat penyakit, pola hidup, dan juga status gizi obesitas. Penelitian ini bertujuan untuk mengetahui hubungan obesitas dengan kejadian hipertensi pada lansia. Metode yang digunakan pada penelitian ini adalah studi literatur dari database Google Scholar dan PubMed. Artikel diseleksi berdasarkan kriteria inklusi dan eksklusi, dan didapatkan 5 artikel untuk dianalisis. Didapatkan hasil bahwa obesitas memiliki hubungan dengan hipertensi pada lansia. Kondisi obesitas berhubungan dengan hipertensi disebabkan oleh penumpukan jaringan lemak mensekresi sitokin pro-inflamasi, meningkatkan kadar hormon leptin, serta meningkatkan kadar angiotensinogen pada tubuh. Kondisi-kondisi tersebut mempengaruhi pengaturan tekanan darah dalam tubuh dan meningkatkan tekanan darah, sehingga tubuh mengalami hipertensi. Kondisi hipertensi dalam jangka waktu yang panjang dan tidak ditangani dengan baik dapat menyebabkan masalah kesehatan yang lebih serius. Diharapkan individu lansia dapat mengontrol berat badan dan memeriksakan kesehatan secara rutin untuk mengontrol tekanan darah.
Co-Authors Abd Nasir, Ammar Daniel Abdul Aziz, Saidatul Afzan Adiningsih, Sri Adnan, Airil Haimi Mohd Afifah Nurma Sari Afifah Nurma Sari Afshan, Kamar Ali Iqbal Tawakal Alzha Adila Harisina Amelliya Nur Heriyana Ananda Zahrah Sectio Nugraheny Annis Catur Adi Annisaa Wulida Furqonia Aprilia Kusumawardhani Ardiani, Safirah Dina Arifah Astri, Nur Astutik, Erni Atika Anif Prameswari Aulia, Ines Aziz, Saidatul Afzan Abdul Azmy, Ulul Bahasuan, Yasmin Halim Bella Putri Lanida Bibit Mulyana Christiwan, Chyntia Apris Chusnul Fadilla Cintadea Herviana Damai Arum Pratiwi Daud, Zulfitri ‘Azuan Mat Delia Galina Putri Desy Dwi Anugraheni Devi Puspasari Dewi, Hikmiyah Harisma Dhandapani, Shanthi Diani Zafira Dianis Wulan Sari Dominikus Raditya Atmaka Elkarima, Edna Emyr Reisha Ishaura Endah Budi Permana Putri Fadilla, Chusnul Fathrizqita Aghnia Raudhany febriyanti, anggy Fifin Triana Enita Setyaningsih Fika Kharisyanti Firda Prasetyo, Aghnaita Fitria, Anisah Nur Fitrotul 'Aini, Nauvila Furqonia, Annisaa Wulida Galang Panji Islamy Hadina Habil Hadyandiono, Chrisna Nur Hari Basuki Notobroto Hari Basuki Notobroto Haryana, Nila Reswari HENI RACHMAWATI I Gusti Agung Putu Mahendra Ira Nurmala Isaura, Emyr Reisha Islamiah, Warda Eka Issa, Zuraini Mat Jamhari Jamhari Jassey, Babucarr Jayanti Dian Eka Sari, Jayanti Dian Junaida Astina Kalpana, Chinnappan Ambrose Karindra, Nisrina Auliyah Laras Kuppusamy, Balu Kurniawan, Harun Kusumadewi, Salsabila Rahma Lailatul Muniroh Lucia Yovita Hendrati Mahmud Aditya Rifqi Majid, Hazreen Abdul Martina Puspa Wangi Mat Issa, Zuraini Maulani, Sifa Merryana Adriani Misbahatul Mar’ah Has, Eka Muhimah, Himatul Muji sulistyowati Muthmainnah Muthmainnah Nashiruddin Habibie, Aziz Nizamuddin, Mohammad Nazrin Nor, Norfezah Md Norfezah Md Nor Nur Fadhilah Eryanti Nurina Hasanatuludhhiyah Nurul Fitriyah Nurul Fitriyah Nurul Ratna Mutu Manikam Nuthathai Sutthiwong Oddi Marmara Maryam Oktaviani, Elma Mutiara Parlindungan Siregar Permatasari, Fitiara Indah Pradana, Meisya Ayu Prafena, Priskila Kris Prasasti Destyarahmawati Herdian Prasetyo, Aghnaita Firda Prasodjo, Regita Adjeng Pratiwindya Sudarsiwi, Neisya Priambudi, Dicky Andhyka Puspasari, Devi Putri Hersya Maulia Putri, Sheila Amara Putriliana, Salma Chesa Qayra Syifadhiya Rachmah, Qonita Rahmadiana, Wahyu Ramadhina, Kayla Lalintang Rasyidah, Amira Farah Retno Adriyani Retty Anisa Damayanti Rifqi, Niken Yunia Rosalinda, Silvia Safaryna, Alifia M Safraji, Hosniyah Firdausiyah Salsabila Meivitama Arsanti Salsabila Rahma Kusumadewi Salsabila, Annisa Clara Salsabila, Qizza Sari, Afifah Nurma Sari, Dianis Wulan Savitri Sayogo Savitri Sayogo Savitri Sayogo Shah, Dianna Suzieanna Mohamad Shanthi, Dhandapani Shanty Oktavia Siti Rahayu Nadhiroh Sri Sumarmi Stephens, Moses Tende Swaminathan, Mukundhan Syafira Kandinasti Tanuwijaya, Gracia Tiksna Setya Waratmaja Tri Sutanti Puji Hartati Trias Mahmudiono Tyas, Laila Wahyuning Winarno, Didik Dwi Wizara Salisa Yuli Puspita Devi Yulis Setiya Dewi Zean, Gabriel Zulkarnain, Zahra Aillsa