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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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GAMBARAN PENGETAHUAN GIZI SEIMBANG, POLA MAKAN, RIWAYAT PENYAKIT, DAN SOSIAL EKONOMI KELUARGA ANAK STUNTINGDI SMP NEGERI 2 RANTAU SELATAN Melisa Puspita Sari; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Some of studies indicate that family sosio economic is the cause of stunting. The low income affect to capability of feeding and causing bad dietary habit. It had opportunities of stunting. This research aims to know description about knowledge of balance nutrition, the consumption pattern, history of diseases and family sosio economic in stunting students in SMP Negeri 2 Rantau Selatan. Types of study is an observational of cross sectional study design. This sample of research is all stunting students as many as 112 students and use total sampling method. Data for this study using 24 hours  food recall method and food frequency question form. This research held in July up to October 2017 in SMP Negeri 2 Rantau Selatan. This results showed the knowledge of balance nutrition of stunting students in good chategory but the consumption pattern is lack according to the food quantity based on macro nutrient and micro nutrient. According to the type of food, stunting students consump rices as staple food; fishes and eggs as side dishes; spinaches, kales, cassava leaves as vegetables. In great measure, stunting students don’t have history of diseases, and their mothers in well education but don’t have occupation . It causing low family income so the nutrtional adequacy  can’t be fulfilled. From the result of this research suggested to public health office that gives balance nutrtion counseling to society especially to low income family. Suggested to school to provide healthy canteen so the stunting students can improve their growth with good consumption of food. Keywords: Balance nutrition, consumption pattern, history of diseases, sosio economic statue, stunting, students in SMP Negeri 2 Rantau Selatan.
UJI DAYA TERIMA DAN KANDUNGAN GIZI BISKUIT DENGAN PENAMBAHAN TEPUNG IKAN LELE DUMBO (Clarias gariepinus ) DAN DAUN BANGUN BANGUN (Coleus amboinicus Lour) Devy Andriana Sardiana; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

ABSTRACT Dumbo catfish (Clarias gariepinus) and bangun bangun leaf (Coleus ambonicus Lour) can be processed  into  biscuit.  Biscuit  is  one  of additional food that can full fill the needs of  people nutrient. Biscuits  had sweet taste and interesting shape. This research purpose to determine the acceptability test and nutritional content of biscuits with the addition of  dumbo catfish and bangun bangun leaf. The   type   of   research   was   an   experiment   conducted   by   completely randomized design using two factors and with two treatments, the treatmens are the  addition  of  dumbo catfish and bangun bangun leaf with  treatments 10% : 20%, and 15% : 20%. The acceptability biscuit with the addition of  dumbo catfish and bangun bangun leaf by FKM USU students as much as 30 people, nutrient   analysis   was   tested   in laboratory of industrial research and standarization Agency Medan. The  results  organoleptic  test  based  on  color,  aroma,  flavor,  and  texture biscuit by thirty students panelist showed the most preferred are biscuit mixture of dumbo  catfish  15% and bangun bangun leaf 20%.  Acceptability  of  students showed  that  two treatments  have  been  preferred  by  people.  The  result  of  nutrional   content   analysis   showed   that   two treatments   has   content   of carbohydrates  54,8g, 55,3 g, content  of  protein 10,2g 11,3g content fat 21,6g 20,9g, content of calcium 397mmg, 362mmg and phosphor 327,6 mmg and 389,4 mmg. It is recommended for people to take of dumbo catfish and bangun bangun leaf biscuit as alternative additional food for people.As well as the need to do further research to see the content of nutrients contained in dumbo catfish and bangun bangun leaf biscuit. Keywords :Dumbo catfish, Bangun bangun leaf, Biscuit, Acceptability, Nutrient  content
GAMBARAN PERILAKU PEMBERIAN MAKANAN, STATUS GIZI DAN PENYAKIT INFEKSI PADA BAYI USIA 0-6 BULAN DI WILAYAH KERJA PUSKESMAS DATUK BANDAR KOTA TANJUNGBALAI TAHUN 2017 Gusmaini Ahmad Hasibuan; Jumirah .; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2018): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The most appropriate food for babies 0-6 months is breast milk. However, in practice there are still many who provide food other than breast milk. Early feeding can lead to infants more susceptible to disease, especially infectious diseases and in the long run can cause degenerative diseases. The purpose of this research was to know the description of mother’s feeding behaviour, nutritional status and infectious disease 0-6 months infansts in working area of Datuk Bandar Health Center Tanjungbalai city in 2017. The research type was survey with descriptive analysis and cross sectional design. Samples were 0-6 months baby as much 65 babies living in the working area of Datuk Bandar Health Center Tanjungbalai city, was obtained using proportional random sampling technique of 5 urban-villages. Data collection was done by direct interviews on mothers through  questionnaires. The results showed the behavior of infant feeding 0-6 months in the work area of Datuk Bandar Health Center based on mother knowledge 64,6% in good category, mother attitude 64,6% in less good category and mother action 90,8% in less good category. Nutritional status of infants aged 0-6 months based on WAZ 87.7% of infant in normal category. Based on the LAZ 52.3% of infants in normal category and 27.7% of infants stunting. While based on WLZ 46.2% of infants in normal category and 26% of obese, and 27.6% wasting. 52.3% of infants were exposed to respiratory infection and 64.6% were exposed to diarrhea. As many as 90.8% of mothers have provided food other than breast milk in infants aged 0-6 months. The reason the mother gave food other than breast milk were worries that breast milk was not enough and the child became thirsty (79.7%). It is recommended to Datuk Bandar Health Center staffs to do counseling about exclusive breastfeeding and proper infant feeding, counseling about the disadvantage if the baby is exposed to respiratory infection and diarrhea, measuring the length of the body so that the stunting problem can be overcome as early as possible and involving husbands role and community leader in order exclusive breastfeeding program can be complemented. Keywords: Feeding behaviour, Nutritional Status, Infectious Diseases, Infants 0-6 Months
UJI DAYA TERIMA DAN KANDUNGAN GIZI KUE PAO MODIFIKASI BERBAHAN MOCAF, BIT DAN KOLANG KALING (ANALYSISOF THE ACCEPTABILITY AND THE NUTRIENTS OF MODIFIED PAO WITH THE INGREDIENTS ARE MOCAF, BEET AND THE FRUIT OF SUGAR PALM) Siti Ardianti A Panjaitan; Zulhaida Lubis; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

This research had backgrounds were the food diversification and the food functional that could be applied in producing modified pao with the ingredients were mocaf, beet and the fruit of sugar palm. The food diversification was applied by using mocaf as the substitution matter of wheat to make the pao based on local food whereas the food functional was applied by using beet and the fruit of sugar palm as the ingredients to make the filling of the pao. This research purposed to get the acceptability and the nutrients contens of the pao. The kind of this research was experiment with random complete designing with two factors were mocaf and wheat with two treatments were using comparation 30 : 70 and 40 : 60. The acceptability test has been done by the organoleptic analysis involed 30 panelists and then the result were analysed by the descriptive percentage. This research also had the nutrient analysis as The SNI 01-2891-1992 standart. The acceptability of the pao in the comparation 30:70 treatment was liked in color, scent, taste and texture whereas the comparation 40:60 treatment also was liked in color, scent and taste but not so liked in texture. The T-Independent Test by using the SPSS aplication proved that there was not difference of acceptability between the 30% mocaf in pao and the 40% mocaf in pao. It meant that the acceptability of both paos are same good. The nutrient analysis result showed that the 30:70 pao’s treatment had the total calorie was 66 Calories and the 40:60 pao’s treatment had 70 Calories. The result of this research showed that panelists liked both two treatments of Modified Pao. As to the nutrient analysis, the pao (30gr) could be snack contened about 3 % of a total of calori based on avarege needs of adultsin age 19-29 between 2250 to 2750 Calories need a day (based on The Number of Daily Energi Intake 2013) . It is suggested to do the further research than this research that concern on the micro nutrient. Key words : The Acceptability, The Pao, Mocaf, Beet, The Fruit of Sugar Palm
KANDUNGAN GIZI DAN DAYA TERIMA MI BASAH DENGANPENAMBAHAN TEPUNG IKAN GABUS (Channastriatasp) danSARI DAUN PANDAN WANGI(PandamusamarylifoliusRoxb) Arrahim ali Purnama; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Availability, processing restrictiveness, and potential nutrients contained in snakehead fish flour (Channa striata) and color and aroma of pandan leaves extract (Pandamus amarylifolius Roxh) can be utilized to create wet noodle. The wet noodle is expected to help improving nutritional status of children under five years old, particularly in Rundeng Subdistrict in Subulussalam City. The aim of this study was to create nutritious wet noodle with the addition of snakehead fish flour and pandan leaves extract which can be accepted by toddlers to adult. This research was an experimental research which used completely randomized design with 3 treatments ofsnakehead fish flour additions, which was 0%, 10% and 20% of total dough weight and 20% of the extract of pandan leaves for each treatment. Panelist in this research was 30 students of Public Health Faculty in Sumatera Utara University. Acceptance data test was analyzed with Kruskal Wallis`s test with significant level 5%. Nutrient analysis did in Laboratory of Industrial Research and Standardization Agency Medan. The characterization result of wet noodle showed that nutrient contentsof 100 g dough which was protein 4,64%, 5,86%, 6,34%, energy 101,9 kcal,108,43 kcal, 112,93 kcal, and iron 0,81 mg, 1,51 mg, 0,838 mg.The result of acceptability test showed that percentage of panelist acceptance of color, odor, taste, and texture was highest at 10% which was 86,67%, 86,67%, 82,22%, and 91,11% respectively. The result from acceptance test showed that the addition of snakehead fish flour did not have influence (p>0,05) on color, odor, taste, and texture of wet noodles. Wet noodle, with or without the addition of snakehead fish flour as similar are preferred by panelist. These noodles have little of energy, fats, and carbohydrate, but have much protein and enough of iron, so they can be consumed by toddlers to adult, especially for people who want to decrease their weight body. Keyword : Acceptability, Nutrient Content, Wet Noodles,Snakehead Fish Flour, Pandan Leaves Extract.
GAMBARAN POLA PEMBERIAN ASI DAN MAKANAN PENDAMPING ASI (MP ASI) PADA BAYI SERTA PENGETAHUAN IBU DI DESA BUNURAYA KECAMATAN TIGAPANAH KABUPATEN KARO, SUMATERA UTARA TAHUN 2016 Evi Sari Ariesta; Zulhaida Lubis; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Inappropriate complementary feeding pattern, such as the age of the first giving, texture and frequency can cause many nutritional problems for infants. Appropriate breast feeding and complementary feeding has tightly connection with mother’s knowledge about breast  feeding and complementary feeding. The purpose of this study is to know the breast feeding and complementary feeding pattern and mother’s knowledge in Bunuraya Village, Tiga Panah Subdistric Karo Regency. The study is a descriptive study with cross sectional design. The study is using interview method with questionnaire, and the questions are arrange by the writer and have been tested with validity and reability test. The populations of the study are infants from 0 to 12 months and the samples are taken by total sampling method of 63 infants. And the respondent of te study are the infants’s mother. The analysis was using univariat analysis. The result of the study showed that there are 88,5% whom breast feed at least eight times of 26 infants under six months, and 69,2% have breast feeding at least 10 minutes. The age of the first giving start from under 1 month. Complementary feeding pattern based on infants age, there are 56,1% that is still give breast feeding an appropriate complementary feeding texture, and there are 53,7% that is still breast feeding with appropriate meal and snack frequency. About mother’s knowledge, there are 38,1% who have less knowledge. In order to monitor mother’s knowledge with breast feeding and complementary feeding practical by nutrition employee of the health center collaborated with the village midwife, and the midwife more active to give information and assistance to increase knowledge of expectant mother whom will give birth , continued with information and assistance to infants mother when Posyandu every month. Keyword: breast feeding pattern, complementary feeding, mother’s knowledge.
ASUPAN ZAT GIZI MAKRO DAN SERAT SERTA STATUS GIZI PADA SISWA MADRASAH ALIYAH NEGERI 1 MEDAN TAHUN 2016 Qonita Luthfia; Etti Sudaryati; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutritional problem is the problem of an unbalanced food intake. Nationally, the obese prevalence of adolescents in Indonesia amounted to 10.8%, consisting of 7.3% fat, 3.5% are very overweight (obese) and the prevalence of underweight 11.1% consisting of a very thin 3.3% and 7.8% thin. Riskesdas data changes from 2010 to 2013 to the prevalence of obese adolescents are in 2010obese adolescents of 1.4% and in 2013 obese adolescents 7.3% . These data show that each year more and more teenagers are not balanced in regulating the diet. The purpose of this study was to determine the intake of macro-nutrients and fiber also the nutritional status of MAN 1 in 2016. This research included descriptive study conducted in Madrasah Aliyah Negeri 1 Medan, the results showed the samples taken amounted to 100 students by using stratified random sampling.Analisis data using frequency distributions and cross-tabulations. The results of this study indicate the nutritional status according to IMT / U on the students of Madrasah Aliyah Negeri 1 Medan the most category of fat 46%, and the least thin 20%, then the normal nutritional status, namely 34%, whereas there is no nutritional status of very thin and obesity. Energy intake is less than the limit of AKG is 44% , carbohydrate intake is less than AKG limit is 47%, protein intake is more than the AKG limit is 52%, fat intake is more than the AKG limit is 45% and fiber intake is less than the AKG limit  is 73% Required counseling for students about a balanced intake of nutrients so that the nutritional status of students is in the normal category. One of the efforts undertaken by schools is the provision of a healthy canteen. Keywords :the intake of macro nutrients, fibers, Nutritional Status
UJI DAYA TERIMA DAN KANDUNGAN GIZI CRACKERS DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DAN IKAN PATIN (Pangasius sp) Sri Martauli Simbolon; Zulhaida Lubis; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

One effort to optimize intake of protein and vitamin A for preschoolers is food diversification by utilizing local food. Purple sweet potato and ‘patin catfish’ are local food rich in nutrients, especially protein and beta-carotene. Both of the local food can be used as ingredient subtitution crackers. Crackers is a snack highly appreciated by the public, include preschoolers. This research purpose to determine the acceptability test and nutrient compasition of crackers with substitution of purple sweet potato flour and patin catfish. The type of research was an experiment conducted by completely randomized design using two factors and two treatments, the treatmens are the addition of purple sweet potato flour and ‘patin catfish’ with treatments A1 (20%;15%) A2 (15%;20%). The acceptability carried out on 30 panelists from Public Health Faculty, nutrient analysis was tested in Laboratory of Pusat Penelitian Kelapa Sawit Medan. The results organoleptic test based on aroma, taste and texture the most preferred is crackers with a mixture of purple sweet potato flour 15% and ‘patin catfish’ 20%. While the results of organoleptic test against the most preferred color is crackers with a mixture of purple sweet potato flour 20% and ‘patin catfish’ 15%. Based on the analysis of Mann-Whitney test, both crackers gives a significantly different effect on the texture. As for the color, aroma, and taste characteristics do not give a significantly different effect on the resulting crackers.The result of nutrional content analysis showed that both treatments has content of protein by 10,32% and 14,28%. The carotene content of 27,40 ppm and 14,87 ppm. It is recommended that crackers with modified purple sweet potato flour and patin catfish can be used as a snack food on children or families because the cost of making is classified as cheap and can contribute to the protein and carotene that is large enough from the needs of daily to prevent protein deficiency and vitamin A deficiency Keywords: Crackers, Purple Sweet Potato, Patin Catfish, Acceptability
KANDUNGAN GIZI DAN INDEKS BOLU KUKUS YANG TERBUAT DARI TEPUNG UBI JALAR DAN RUMPUT LAUT Wahidatul Ukhra Alamsyah; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Steamed sponge cake made from purple sweet potato flour and seaweed flour is an alternative food are subsituting wheat flour with purple sweet potatoes and seaweeds. The purpose of this study is to know the nutrient that contained in this steamed sponge cake and determine the glycemic index from steamed sponge cake and how the velocity raise blood sugar levels after eating the test food. This study was experimental study, namely to produce steamed sponge cake from purple sweet potato flour and seaweedwith the ratio of 50% purple sweet potato flour, 47,5 wheat flour, and 2,5% seaweed flour. Glycemic index value of steamed sponge cake made from purple sweet potato flour and seaweed flour  is analyzed by comparing the area under the curve of blood glucose response subjects The results of this study indicate that the glycemic index is based on the measurement of steamed sponge cake made purple sweet potato flour and seaweed by using a reference food such as white bread showed that the steamed sponge cake has a glycemic index value of 60 and his figure is included in the category of food that has a medium glycemic index value (55-70). The composition of nutrients in steamed sponge cake made purple sweet potato flour and seaweed are protein 11,48%, fat 4,51%, carbohydrate 49,78%, crude fiber 5,24%, and β-carotene 44,22 ppm. The energy content contained on that steamed sponge cake amounting to 285 kcal. This steamed sponge cake can be used for the alternative food as the prevention of degenerative disease and can be used as a snack food on children because the cost of making is classified as cheap and can contribute to carotene and crude fiber. Keywords : steamed sponge cake, purple sweet potato, seaweed flour, glycemic index
HUBUNGAN POLA MAKAN DAN AKTIVITAS FISIK DENGAN OBESITAS PADA GURU SMP NEGERI 3 TANJUNG MORAWA KECAMATAN TANJUNG MORAWA KABUPATEN DELI SERDANG TAHUN 2016 Rani Ulfa Lubis; Zulhaida Lubis; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Nutritient problem is one of society problem which is never complete to ward off in the world. Nutritient problem tackling has not been handled era of nutritient transition that increase obesity incident. Based on profil data of Indonesian healthy that experience in 2014 adult inhabitant percentage in North Sumatera provincereach percentage 18,09% in obesity. Eating behavior pattern with high energy supply and low out of put of energy can cause obesity problem. The objective of this research is to know the relationship between eating behavior and physical activity with obesity of SMP Negeri 3 Tanjung Morawa teacher in Tanjung Morawa subdistrict Deli Serdang district year 2016. Type of research isused quantitative research eith research design of cross sectional descriptive observasional. Population of this research is all teacher of SMP Negeri 3 Tanjung Morawa. Data is obtained by interview result by using Dietary History Method and direct measurement of body high and also body weighing. Data analize include univariate and bivariate analyze. Research result show that teacher frequency distribution of obesity about 61,9%. Kind of food relate with obesity (p=0,008; RP=5,000), energy sufficiency (p=0,001; RP=14,000), carbohydrate sufficiency (p=0,016; RP 0,529), fat sufficiency (p=0,049; RP=3,000) related with obesity. Protein sufficiency does not relate with obesity (p=0,100; RP=0,800). Physic activity relate with obesity (p=0,031; RP=1,717). Factors relate of obesity are kind of food, energy sufficiency, carbohydrate sufficiency, fat sufficiency and physic activity. Factor does not relate of besity is protein sufficiency (p=0,100; RP=0,800).Suggested to the teachers who are obese, it would be better to decrease body weight pay attention to food supply in daily life. Observing the changing of body weihgting by individual is very suggested. Routine sport to deciease body weight and keep body healthy. School should make routine schadule to sport for teacher or held sport competition with some kinds of sport to increase physical teacher activity. Keywords: Eating Pattern, Physical Activity, Teachers Obesity.
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