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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Gizi, Kesehatan Reproduksi dan Epidemiologi Lingkungan dan Kesehatan Kerja Jurnal Kesehatan Masyarakat Jurnal Kesehatan Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Kesehatan Prima Journal of Epidemiology and Public Health Amerta Nutrition Jurnal Kesehatan JCRS (Journal of Community Research and Service) JURNAL MUTIARA NERS Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan Contagion: Scientific Periodical Journal of Public Health and Coastal Health Journal of Telenursing (JOTING) Green Medical Journal Indonesian Journal of Global Health research Budapest International Research and Critics in Linguistics and Education Journal (Birle Journal) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Dunia Gizi Jurnal Health Sains Jurnal Pangan, Gizi dan Kesehatan MAHESA : Malahayati Health Student Journal Devotion: Journal of Research and Community Service Britain International of Exact Sciences Journal (BIoEx Journal) JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Formosa Journal of Applied Sciences (FJAS) TROPHICO: Tropical Public Health Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Zulhaida Lubis
Universitas Sumatera Utara
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PENGARUH PENGETAHUAN, SIKAP DAN DUKUNGAN KELUARGA TERHADAP DIET HIPERTENSI DI DESA HULU KECAMATAN PANCUR BATU TAHUN 2016 Almina Rospitaria Tarigan; Zulhaida Lubis; Syarifah Syarifah
Jurnal Kesehatan Vol 11 No 1 (2018): JURNAL KESEHATAN
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/kesehatan.v11i1.5107

Abstract

Hypertension is a major risk factor causes of death. Hulu village is a village that has the highest number of hypertensive patients in Puskesmas Pancur Batu, Deli Serdang regency. Patients with hypertension in 2014, totalling 44, 2015, amounted to 56 people and in 2016 amounted to 108 people. This study aimed to analyze the influence of knowledge, attitude and family support for the implementation of hypertension diet in the village of Batu Pancur Hulu subdistrict. The study was a cross-sectional study with an explanatory approach. This study was conducted between April and June 2016. The population in the study were all patients with hypertension in the village of Batu Pancur Hulu subdistrict totalled 108 people and the entire population sampled. The data were obtained by questionnaire interviews, analyzed by multiple logistic regression at α = 0.05. The results showed that statistically the knowledge of (diet hypertension, food intake hypertension) and attitudes toward (diet hypertension, dietary diet hypertension) and family support include (support hope, real support, information support, emotional support) a significant effect on the implementation of the diet hypertension in the village of Hulu subdistrict Pancur Stone. Variables knowledge greater impact on the implementation of hypertension diet.ABSTRAKHipertensi merupakan faktor risiko utama penyebab kematian. Desa Hulu adalah desa yang memiliki jumlah penderita hipertensi tertinggi di Puskesmas Pancur Batu, Kabupaten Deli Serdang. Penderita hipertensi pada tahun 2014, berjumlah 44, 2015, berjumlah 56 orang dan pada tahun 2016 berjumlah 108 orang. Tujuan penelitian ini untuk menganalisis pengaruh pengetahuan, sikap dan dukungan keluarga terhadap pelaksanaan diet hipertensi di desa kecamatan Batu Pancur Hulu. Penelitian ini merupakan penelitian cross-sectional dengan pendekatan explanatory. Penelitian ini dilakukan antara bulan April dan Juni 2016 dengan populasi dalam penelitian ini adalah semua pasien hipertensi di desa kecamatan Batu Pancur Hulu berjumlah 108 orang dan seluruh populasi dijadikan sampel. Data diperoleh dengan wawancara kuesioner, dianalisis dengan regresi logistik ganda pada α = 0,05. Hasil penelitian menunjukkan bahwa secara statistik pengetahuan (hipertensi diet, hipertensi asupan makanan) dan sikap terhadap (hipertensi diet, diet hipertensi diet) dan dukungan keluarga meliputi (dukungan harapan, dukungan nyata, dukungan informasi, dukungan emosional) pengaruh yang signifikan terhadap pelaksanaan dari diet hipertensi di desa Hulu kecamatan Batu Pancur. Pengaruh variabel pengetahuan lebih besar pada pelaksanaan diet hipertensi.
KARAKTERISTIK, ASUPAN GIZI DAN KEJADIAN ANEMIA PADA IBU HAMIL Zulhaida Lubis; Jumirah Jumirah; Maya Fitria
Media Kesehatan Masyarakat Indonesia Vol. 13 No. 3: SEPTEMBER 2017
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/mkmi.v13i3.2670

Abstract

Anemia pada kehamilan dapat memengaruhi perkembangan janin dan kesehatan ibu. Di Indonesia umumnya ditemukan anemia gizi besi pada ibu hamil dengan penyebab utama adalah asupan zat besi yang rendah. Penelitian ini bertujuan mengetahui pengaruh  karakteristik ibu dan asupan gizi terhadap kejadian anemia pada ibu hamil. Penelitian explanatory research dengan desain cross sectional pada 114 orang ibu hamil di Medan. Kadar Hb darah diukur dengan alat Hemoglobin Testing System: Quik-Check, karakteristik ibu hamil diperoleh dengan wawancara menggunakan kuesioner, asupan gizi diperoleh dengan metode recall 24 jam. Analisis faktor yang memengaruhi kejadian anemia dilakukan dengan regresi logistik berganda. Hasil penelitian menunjukkan bahwa kejadian anemia pada ibu hamil sebesar 44,7%. Sebagian besar ibu hamil (>80%) mempunyai tingkat kecukupan gizi (energi, protein, zat besi) yang rendah (<80% AKG). Hasil uji regresi logistik menunjukkan bahwa jarak kelahiran merupakan faktor yang paling dominan memengaruhi kejadian anemia ibu hamil, dengan nilai OR=4,399. Ibu hamil dengan jarak kelahiran <24 bulan mempunyai risiko 4 kali lebih tinggi mengalami anemia dibandingkan ibu hamil dengan jarak kelahiran >24 bulan. Hal ini menunjukkan bahwa jarak kelahiran <24 bulan merupakan faktor risiko kejadian anemia pada ibu hamil di Kota Medan.
PEMANFAATAN TEMPE DAN UBI JALAR MERAH DALAM PEMBUATAN MIE BASAH SERTA UJI DAYA TERIMANYA (The Utilization of Tempe and Red Sweet Potatoes in Manufacture of Wet Noodles and Organoleptic Test) Sri Erlina; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 1 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.131 KB)

Abstract

Noodle is one of the most popular types of food in the community. Currently, the noodle was made as a replacement food of other staple foods such as rice. Generally, raw material of noodle is flour. However, the flour can also be modified with other foods such as tempe and red sweet potato. The purpose of  this research is to know the comparative influence of wheat flour, tempe and red sweet potato. This research is an experimental study which is designed by a random draft  with two factors namely red sweet potato and tempe by comparison (30% : 20%, 25% : 25%, 20% : 30%). The influence of addition  tempe and  red sweet potato were analyzed with anova test and double Duncan test. The parameters analyzed  include the lucrative nature of the organoleptic color, aroma, taste and texture of wet noodle. The results showed that the organoleptic test colors, aromas, and flavors of the most preferred wet noodle is noodles tempe with the addition of 20%, and red sweet potato 30% while the wet noodle texture is the most preferred panelist is wet noodle tempe with the addition of 25% and 25% red sweet potato. Based on the analysis of anova (α=5%), The addition of tempe and red sweet potato with different concentration on the creation of a wet noodle gave different effects to the color, aroma and flavor. But didn’t give a different affect on the texture of a wet noodle. Keywords : wet noodle, tempe, red sweet potato, organoleptic test
PERILAKU MINUM TEH DAN KADAR HEMOGLOBIN (Hb) PADA SISWA-SISWI SEKOLAH MENENGAH KEJURUAN NEGERI 1 JORLANG HATARAN DESA DOLOK MARLAWAN KECAMATAN JORLANG KABUPATEN SIMALUNGUN TAHUN 2012 Emma Bermila Bangun; Zulhaida Lubis; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 1 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.109 KB)

Abstract

Tea has a lot of the nutrients for body such as polyphenols, tannins, vitamins and minerals, but the function of tannins in tea can be a barrier to the absorption of iron when tea is consumed at meals. If the absorbtion of iron is impared and a little iron consumption, the body will have iron deficiency can lead to low hemoglobin levels or anemia. The purpose of this study is to determine the behavior of drinking tea and hemoglobin (Hb) levels of students in Vocational High School 1 Jorlang Hataran Marlawan Dolok village. This research is descriptive study. The population of this study were the students of class X, XI and XII The Vocational High School 1 Jorlang Hataran Marlawan Dolok village. Samples were taken 80 people with simple random technique. The data was collected using questionnaires with the form of 24-hour food recall. Results showed that behavior about tea and hemoglobin levels of students in The Vocational High School 1 Jorlang Hataran Marlawan Dolok village almost entirely at the level of moderate tea consumption was 73.80% and the rate of 23.70% by weight of tea consumption, with hemoglobin levels also largely normal and anemic as much as 83.05% in moderate tea consumption and 63.16% by weight of tea consumption. Based on the results of this study suggested to the students in The Vocational High School 1 Jorlang Hataran Marlawan Dolok village to reduce the consumption of tea, especially when in conjunction with eating and increased nutrient intake by choosing foods that are more diverse. keywords: tea consumptions, hemoglobin levels, vocational students
GAMBARAN STATUS GIZI ANAK SEKOLAH DASAR DAERAH EKS-TRANSMIGRASI DAN PENDUDUK LOKAL DI KECAMATAN PELAWAN KABUPATEN SAROLANGUN PROVINSI JAMBI TAHUN 2012 Darmawan Siagian; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 4 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.177 KB)

Abstract

Nutritional status of school children is determined by balanced food consumption as well as role of parents, and the awareness of the primary school children. The eating habit of the primary school children is influenced by their culture and the condition of their family income. The purpose of this descriptive study with cross-sectional design was to find out the description of the nutritional status of the primary school children of the ex-transmigration area and local people in Pelawan Subdistrict The population of this study was all of the 3,933 primary school children of the ex-transmigration area and local people, and 184 of them were selected to be the samples for this study through purposive sampling technique with proportion estimation formula. The data for this study were obtained through measuring body weight and body height and food-recal and food-frequency based interviews. The result of this study showed that, based on the IMT, by age, most of the nutritional status of the primary school children in the ex-transmigration area and in the local people area was in normal category; but 11.0% of the  primary school children in the ex-transmigration area and 20.4% in the local people area were in thin category, whereas 4.4% of the  primary school children in the ex-transmigration area and 2.2% in the local people area were in overweight category. Based on Body Height, by age, most of the  nutritional status of the primary school children in the ex-transmigration area and  in the local people area were in normal category; but 26.4% of the  primary school children in the ex-transmigration area and 40.9% in the local people area were in short and very short category. Based on the energy level, 75.9% of the primary school children in the ex-transmigration area and 87.1% in the local people area were in inadequate category. Based on the protein consumption level, 65.9% of the  primary school children in the ex-transmigration area and 80.7% in the local people area were in inadequate category. It is suggested that the food consumption, especially for energy and protein consumption be better improved that the nutritional status becomes normal then make an education or counseling about the balanced nutrition in schools and in community, and for the government should pay more attention and make a policy related to the use of agricultural land for food crops as well as the improvement of community’s economy. Keywords: Nutritional Status, Primary School Children, Ex-Transmigration Community, Local People
UJI DAYA TERIMA DAN KANDUNGAN GIZI NASI DENGAN PENAMBAHAN LABU KUNING DAN JAGUNG MANIS Hadiah Kurnia Putri; Jumirah .; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 4 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.217 KB)

Abstract

Food diversification instead of rice is necessary for food security and food quality. Pumpkin and sweet corn can be an alternative to accompanying rice for the food security and food quality. This was an experimental study on rice processing by adding pumpkin and sweet corn in different proportion (5:3:2, 5:2:3, and 5:2,5:2,5). This study was aimed to determine the acceptability of color, flavor, taste, and texture which were tested by hedonic test and its nutrient composition. The result of this research showed that by organoleptic test, rice with the addition of pumpkin and sweet corn which made with 5:3:2 proportion was the most favored by the panelists. Based on analysis of variance, the addition of pumpkin and sweet corn in different proportion influenced different variety of taste, flavor, color, and texture. The addition of pumpkin and sweet corn on rice cooking increased the content of protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C. Consumption of one serving of A1 rice with addition pumpkin and sweet corn contributes 26,8% adequacy of vitamin A and 40,0% adequacy of vitamin C in 7-9 years old children. It is suggested for consumer to make rice with addition of pumpkin and sweet corn as an alternative food for reduce the consumption of rice. It is necessary to do other foods diversification by added pumpkin and sweet corn as a food which is rich in nutrient content. Keywords: Rice, Pumpkin, Sweet Corn, Acceptability Test, Nutrient Composition
PEMANFAATAN IKAN PORA-PORA SEBAGAI BAHAN BAKU TAMBAHAN PEMBUATAN KERUPUK DAN DAYA TERIMANYA yati oktaviani br keliat; zulhaida lubis; albiner siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.283 KB)

Abstract

Crackers that is made with the addition of pora-pora fish is expected to increase the diversity of  fish crackers that has been on the market and also increase the nutritional value of the cracker itself. The purpose of this study was to determine the effect of pora-pora fish to the nutrients composition and acceptability of crackers. This research use experimental design consisting of a treatment i.e the addition of pora-pora fish in making crackers with three concentrations (5%, 10%, and 15%). Protein content of pora-pora fish crackers P1, P2, and P3 is 2,00%, 4,11%, and 6,40%. Calcium content of pora-pora  fish crackers P1, P2, and P3 is 28,6 mg, 51,3 mg, 77,1 mg. Based on organoleptic test of color and texture the most preferred is crackers  with the addition of  pora-pora fish 5%, while the flavor and taste the most preferred is cracker with the addition of  pora-pora fish 15%. Based on the analysis of variance, the addition of  pora-pora fish with deffrent concentration in making crackers gave a significantly different effect on the color and texture, but the addition of fish pora-pora different concentration, does not give a different effect on the flavor and taste of the crackers. It is suggestioned for consumer to make pora-pora fish crackers as an alternative food precent variations in household and industry levels. Also be made to introduce pora-pora fish crackers to cooperate with the school canteen and other foods made with the addition of the diversification of  pora-pora fish. Keyword : Crackers, Pora-Pora Fish, Acceptability Test
GAMBARAN ASUPAN ZAT GIZI, STATUS GIZI, DAN PRODUKTIVITAS KERJA PADA PEKERJA PABRIK KELAPA SAWIT BAGERPANG ESTATE PT. PP. LONSUM 2013 Farah Marlinda Syam; Zulhaida Lubis; Mhd.Arifin Siregar
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutrition intake of worker is one of the important contributing factors in supporting of work produktivity. Fulfillment of nutrients will produce better work productivity. The aim of research to know description nutrient intake, nutritional status and work productivity of worker in the Palm Oil Mill Bagerpang Estate PT. PP. Lonsum 2013. This descriptive reaserch with samples of all worker in the produce  station and workshop station as many as 72 people.The data collected by interview using food recall forms,quetionnairesof work productivity and measure weight and height workers. Result of the research showed that 45.8% workers had energi adequacy levels on normal stage, with an average contribution of energy derived from carbohydrate 67.7%, 20.5% came from fat and 11% from protein. As many as 48,6% of workers had protein adequacy levels on normal stage. Meanwhile more than a half (95,8%) of workers had iron adequacy levels on less category. Nutritional status of workers based on BMI, half of workers (59,7%) had a normal nutritional status and 40,3% workers had nutrition status of over. More than half (69.4%) Bagerpang palm oil mill workers had work productivity on good level and 30.6% workers on enough level. Based on this research suggested to company’s Bagerpang palm oil mill PT. PP. Lonsum especially for health section to give direction or guidance to workers to improve their knowledge about nutrition and conduct nutritional status routine inspection. Keywords : Nutrition Intake, Nutritional Status, Work Produktivity, Factory Workers
NILAI GIZI DONAT YANG DIMODIFIKASI DENGAN JAGUNG DAN BAYAM Atina Travianita; Zulhaida Lubis; Evawany Yunita Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.822 KB)

Abstract

Food diversification efforts can be done using local food as food diversity. Donuts are usually made using wheat flour is imported foodstuffs, can be modified by making use of local foods such as corn and spinach. Donuts are modified with corn and spinach are also potentially contribute nutrients such as protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C. This study aims to determine the acceptability test based on organoleptic properties include color, aroma, flavor, and texture are tested through hedonic test and nutritional content.This study is an experimental research making donuts with the addition of corn and spinach (spinach corn donuts) with different composition ratio of wheat flour, corn, and spinach (5:2,5:2,5, 5:3:2, and 5:2: 3).The results showed that the organoleptic test based on color, aroma, flavor, and texture, spinach corn donuts panelist is the most preferred donuts made with spinach corn 5:2,5:2,5 comparison. Based on the analysis of variance, the addition of corn and spinach with various levels of comparison in the manufacture of corn spinach donut gives a significantly different effect on flavor, aroma, color, and texture of the spinach corn donut generated.The addition of corn and spinach in making donuts increase the content of calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C than regular donuts. Advised consumers to make donuts with the addition of corn and spinach as an alternative to reducing food consumption of wheat flour. Diversification also be carried out with the addition of other food as corn and spinach nutrient-rich food.Keywords : Dounut, corn-spinach, nutritive value
KEBIASAAN PENCUCIAN RASKIN DAN RESIDU ZAT PEMUTIH (KLORIN) DI KELURAHAN SIDORAME TIMUR KECAMATAN MEDAN PERJUANGAN KOTA MEDAN TAHUN 2013 adelina irmayani lubis; zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.351 KB)

Abstract

The estimated, there are chlorine used in the Raskin which received by people in the village of East Sidorame because has a white color, not much grain is broken, and it has little sting smell. The aim of this study is to describe the habit of  washing Raskin and the residual chlorine in Raskin in the village of East Sidorame. This is the descriptive survey study, with Raskin and the poor family who receive it as a sample. Measurement of chlorine is using argentometry method. The sample is taken with systematic random sampling for 84 families who getting and consuming the Raskin. Base on the laboratory test show that the chlorine found in the Raskin. It has 17,70% chlorine before washing. After the first wash of rice, there was chlorine content decreased to 14,16%, the second wash decreased to 10,18%, the third wash to 5,75%, and the fourth wash, chlorine content decreased to 3,98%. Almost the people wash the rice by stirring the rice and draining water at same time while washing the rice. 38,55% of them washing the rice once. 31,33% of them washing the rice twice. Almost of them washing rice once or twice, but there is still chlorine in great enough quantities if compared washing Raskin to four times. Suggested for Bulog to attention to the quality of rice which distributed to people in terms of food security in rice. Recommended to people to washing Raskin to fourth wash or more to reduce residual chlorine. Keyword : Raskin, Chlorin, Washing Raskin
Co-Authors Adelina Irmayani Lubis ADRY RIDHWANAH Almina Rospitaria Tarigan Alvira Fransiska Ginting angriani, riana - Apriyanti Sihole Ara, Maida Ayu Aritonang, Evawani Arrahim ali Purnama Asfriyati ,MKes Atikah Ulfa Atina Travianita Ayu Wulandari Cahya Elika Lubis Chairunny, Cici Chelsea Andini Marpaung Chintya Nurul Aidina Darmawan Siagian Denima Sakti Pulungan Destanul Aulia, SKM., MBA., M.Ec., Ph.D Devy Andriana Sardiana Dyanika Putri Ecia Meilonna Koka EKA PUTRI R RANGKUTI Elfalini Warnelis Eliani Sinaga Emma Bermila Bangun enita wahyuni nasution Entywe Habeahan Erna Mutiara Ernawati Nasution Etti Sudaryati Etty Sudaryati Evawany Aritonang Evawany Y Aritonang Evawany Y Aritonang Evawany Yunita Aritonang Evawany Yunita Aritonang Evi Sari Ariesta Fahrun Nisa Faradilla . Farah Marlinda Syam Fazidah Aguslina Siregar, Fazidah Aguslina FEBI DWI DESIYANA Fitri Ardiani Gadis Siti Wilda Ginting, Desni Oktavina Gusmaini Ahmad Hasibuan Hadiah Kurnia Putri Hastaty HS Herta Masthalina, Herta Heru Santosa Hondro, Helpianus Siswanto Ida Nurhayati Irianti, Evi Irma Handayani Irma Handayani, Irma Irma Yulita Juanita Juanita4 Jumirah . Jumirah Jumirah Jumirah Jumirah Karota, Evi Laila Apriani Hasanah Harahap Lenni Afriani Batubara Lili Angriani Lubis Lisparyanda Sihombing Lita Sri Andayani Lubis, Sri Novita Mahdiah Mahdiah Maida Ayu Ara Manalu, Meliana Oktafia Mariana Siregar Marissa Anggraini Maya Fitria Melisa Puspita Sari Mhd.Arifin Siregar Mike Fitria Mona Ivana Pintubatu Muhammad Arifin Siregar Munthe, Yanti Yanda Nababan, Agnes Sry Vera Nabila, Salsa Namora Lumongga Lubis, Namora Lumongga Nasution, Muharmansyah Nasution, Siti Saidah NASUTION, YULIA AFRINA Nasution, Zuraidah Nazrah Elida Pohan Nila Tuti Safitri Novita Fitriany Akbar Sagala novita siahaan Nur Amri Sari Harahap Nur Syakirah Nurhalis Siregar Nurmaini Nurmaini Pika Asyera br Sinulingga Pohan, Indah Zakia Prof. Dr. Ir Albiner Siagian M.Si Pujiati Purnama Sinaga Qonita Luthfia R.Kintoko Rochadi Rahayu Lubis Rahmawati Wardani Rani Ulfa Lubis Ranika Harahap Ratna Juwita Sari Ratna Zahara Retno Ayu Widya Cipta Ria Sutiani Riris Manurung RISANTI FEBRINE ROPITA Rodhia Ramadhani Ros Idah Rohna Berutu Ruth Apriyanti Santi Nurida Br Nainggolan Sarah Mutia Sihombing, Hafifah Danea Rosa Sinaga, Junita Sinulingga, Pika Asyera Siti Ardianti A Panjaitan Siti Nuraini Dongoran Siti Sundari Putri Siti Zahara Nasution, Siti Zahara Sitinjak, Irene Grececia Yohana Sri Erlina Sri Martauli Simbolon Sri Rahayu Sanusi Suhesti, Tri Suraya, Rani Syarifah Syarifah Syarifah Syarifah Syarifah, Syarifah Tanjung, Riswani Tarigan, Almina Rospitaria Tarigan, Almina Rospitaria Tasya Arida Tunggadewi, Gayatri Vicky Luvitasari Lumban Gaol Wahidatul Ukhra Alamsyah Wahyuni, Arlinda Sari Wilda Zulihartika Nasution yati oktaviani br keliat Yohana Tetty Gultom Yohana Tetty Gultom Yuliana Asnita Yuliana Diah