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All Journal Health Science Journal of Indonesia Jurnal Kesehatan Masyarakat (IKESMA) Indonesian Journal of Human Nutrition Jurnal Berkala Epidemiologi Jurnal Media Gizi Indonesia (MGI) Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education Jurnal Biometrika dan Kependudukan (Journal of Biometrics and Population) The Indonesian Journal of Public Health The Indonesian Journal of Occupational Safety and Health Health Notions AcTion: Aceh Nutrition Journal JURNAL PENDIDIKAN TAMBUSAI Amerta Nutrition Medical and Health Science Journal Journal of Telenursing (JOTING) Jurnal Layanan Masyarakat (Journal of Public Service) Indonesian Journal of Global Health research Medfarm: Jurnal Farmasi dan Kesehatan Media Gizi Kesmas Indian Journal of Forensic Medicine & Toxicology Jurnal Kesehatan Tambusai Journal of Community Mental Health and Public Policy PROFESSIONAL HEALTH JOURNAL Narra J Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) Innovative: Journal Of Social Science Research Jurnal Pendidikan dan Pengabdian Masyarakat Vitamedica: Jurnal Rumpun Kesehatan Umum Inovasi Kesehatan Global Quantum Wellness : Jurnal Ilmu Kesehatan Jurnal Cakrawala Akademika Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Trias Mahmudiono
Departemen Gizi Kesehatan - Fakultas Kesehatan Masyarakat – Universitas Airlangga
Humanities Biochemistry, Genetics & Molecular Biology Chemistry 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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Hubungan Tingkat Pendidikan terhadap Pengetahuan pada Pedagang Tahu Putih tentang Kandungan Formalin di Pasar Tradisional Kota Surabaya Ashlikhatul Khanif; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.118-124

Abstract

Background: Tofu is an alternative food known to be delicious and nutritious but has a short shelf life. Sellers use formalin as a preservative because it is more economical, cheaper, and readily available. Formalin if consumed continuously can cause health problems. The use of formalin in tofu can be caused by a lack of knowledge about the dangers of formalin. One's knowledge can be influenced by one's education. Objectives: This study aims to analyze the relationship between education level and knowledge of white tofu sellers about formalin content in traditional markets in Surabaya. Methods: The research was conducted on May 31-June 13, 2022 in Surabaya traditional market. This type of research was analytical observational with a cross-sectional approach. The research sample of 46 traders was taken using multistage random sampling technique. Interviews used a questionnaire containing 12 multiple choice questions. Qualitative test of formaldehyde content using MQuant Formaldehyde Test. Statistical analysis used chi-square test with a significance of 0.05. Results: This study found that most traders had primary and junior high school education (60.9%) and lacked knowledge about formalin (41.3%). Qualitative test results showed no tofu samples containing formalin (100%). Conclusions: There was a significant relationship between the level of education and respondent's knowledge (p=0.043).
Hubungan Tingkat Pendidikan, Pendapatan, dan Lama Berjualan dengan Pengetahuan Mengenai Rhodamin B pada Pedagang Minuman dalam Aplikasi GoFood dan GrabFood di Wilayah Surabaya Timur Dzakiyyatul Fikrah 'Arifah; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.125-133

Abstract

Background: Food safety is one of the essential requirements for a food to be consumed. Rhodamin B is a synthetic dye that has negative health effects. Although it has a negative impact on health and has been banned from using it, there are still some findings in the community on Rhodamin B's use of food. Knowledge of additional ingredients that may and are prohibited from their use in food is important for traders as it relates to food safety that will result in consumer health. Knowledge is influenced not only by education level but also by other factors such as economic level, and experience. Objectives: To analyze the relationship between education level, seller's income, and business age toward knowledge about Rhodamin B among GoFood and GrabFood beverages seller in East Surabaya. Methods: This research was an analytical observational study with cross-sectional designs. Research was conducted in East Surabaya and Nutrition Laboratory, Faculty of Public Health, Airlangga University from March to June 2022. The study samples were taken using simple random sampling and size of the sample was searched using Slovin formula. The study consisted of 68 beverages seller with the same size in the sample of red drinks that were tested. The questionnaire consisted of beverages seller characteristic and 13 questions of knowledge that have been tested for validity and reliability. Data analysis using Spearman Rank Test was performed in this study. Results: The results of the study found that respondents mostly had a level of education at the high school level (64.7%), income less than regional minimum wage (86.8%), business age less than equal 5 years (97.1%), and low level of knowledge (47.1%). Study showed that knowledge about Rhodamin B has no significant relationship with education level (p=0.434), seller income (p=0.599), and business age (p=0.531). Conclusions: The level of education, seller's income, and business age were not related to the level of beverages seller knowledge of Rhodamin B. Therefore, subsequent studies are recommended to examine the relationship of one's knowledge with other variables such as information access, environment, and social culture over a wider and more varied region.
Hubungan Antara Tingkat Pendidikan dan Lama Berjualan dengan Pengetahuan Pedagang Bakso tentang Bahan Tambahan Pangan Amirah Maulida Rohmah; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.142-147

Abstract

Background: Meatballs are one of the most popular foods in Indonesia. There are many consumers so meatballs seller can be found in every area. The advanced technology has led to the expansion of meatball marketing through online delivery platforms such as Grabfood and Gofood. However, there are many sellers still using prohibited food additives in their products. Objectives: This study aimed to analyze the association between level of education and selling experience with knowledge about food additive in meatballs (Bakso) seller who using the online food delivery platform such as Grabfood and Gofood in East Surabaya. Methods: This study used cross-sectional design. The sample sizes were 46 meatball sellers recruited through simple random sampling. The data collected including characteristics of respondents (age, gender, platform online and income), level of education, selling experience and level of knowledge about food additive. The result was analyzed using Rank Spearman Test and Pearson test. Results: Most of the respondents had good formal education and low knowledge. The result of statistical calculation using Spearman test showed that there was no significant correlation (p=0.187) between level of education with seller's knowledge. In addition, Pearson test showed that there was no significant correlation (p=0.188) between selling experience with seller's knowledge. Conclusions: There was no significant correlation between level of education and selling experience with the knowledge about food additive of meatball sellers who using online food delivery platforms. Therefore, increasing the knowledge of meatball sellers about food additives through various media such as television, magazines, billboards and other sources of information is needed.
Hubungan Tingkat Pengetahuan Pedagang, Lokasi Berjualan, dan Tingkat Higenis dengan Kandungan Logam Berat Timbal (Pb) pada Gorengan di Surabaya Timur Felicia Anggono; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.148-153

Abstract

Background: Lead (Pb) is a type of heavy metal that can interfere with human health. Fritters is one of the favorite snacks for Indonesian people because it has delicious taste and cheap. One of the sources of lead (Pb) pollution in fritters is fritters which are heavy polluted by motor vehicle fumes. Objectives: to know the relationship between the level of knowledge, the location of selling and the level of hygiene of traders with the content of lead (Pb) in fritters in East Surabaya. Methods: This research was an analytic observational study.  40 Samples were taken at random for each selected trader in East Surabaya, one sample of fritters was taken which was purchased the most by people. The sample had been tested qualitatively using the easy kit. Analysis of the relationship between the level of knowledge, the location of selling, and the level of hygiene using the chi-square test. Results: Based on research conducted that there are 11 samples of fritters sold in East Surabaya contaminated with lead (Pb). In addition, there is a significant relationship (p=0.046) between the location of sale and the results of the lead (Pb) content in fritters. The level of hygiene and the lead (Pb) content results in fritters had a significant relationship (p=0.046). Conclusions: There was still lead (Pb) contamination in fritters in East Surabaya. Traders also need to increase their knowledge of food contamination and pay attention to where to sell and maintain hygiene and sanitation.
Hubungan Pengetahuan dan Sikap Pedagang terhadap Penggunaan Siklamat pada Minuman Boba yang Dijual di Aplikasi Online Wilayah Surabaya Timur Virghina Bintang Pininfarina; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.154-159

Abstract

Background: The use of food additives in a product is one of the producers' efforts to reduce production prices. Excessive use of food additives can harm consumers in terms of health. One of the food additives used is artificial sweetener, cyclamate. Excessive use of sodium cyclamate can cause health problems, such as insomnia, allergies, irritation, hypertension, diarrhea, etc. With good knowledge and attitude, food producers can produce healthy products and not harm their consumers. Boba drink is one of the most popular drinks toda, but the sweet taste makes this drink suspected that uses artificial sweeteners.   Objectives: Analyze the correlation between knowledge and attitude of seller with the use of cyclamate in boba drinks sold in the online applications in East Surabaya region. Methods: This research was analytical observational with a cross-sectional study design. This study used all boba drink sellers in online applications in the East Surabaya Region as the population. Sample determination using a simple random sampling technique, total 48 samples of productions. The samples obtained had been tested for deposition at the Nutrition Laboratory of FKM UNAIR. Samples that had positive results will be followed by quantitative tests at the BBLK Surabaya. The results performed univariate and bivariate analysis, and presented in the form of data processing table. Results: 6 samples contained cyclamate (<10mg/kg), classified as safe. Majority level of knowledge "less” (54.2%) and positive attitude (93.8%). No correlation between knowledge of sellers and the use of cyclamate in boba drinks (p-value= 0.286). No correlation between the attitude of sellers and the use of cyclamate in boba drinks (p-value= 0.286). Conclusions: No correlation between the knowledge and attitudes with the use of cyclamates in boba drinks sold using online applications in the East Surabaya Region.
Faktor yang Berhubungan dengan Keberadaan Cemaran Timbal pada Gorengan Ote-Ote di Kota Surabaya Tahun 2022 Marcellina Tania Ratanika; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.285-289

Abstract

Background: Lead (Pb) is a chemical contamination commonly found in fritters street food snacks. Ote-ote is one of them.   Objectives: This study researched factors associated with Lead (Pb) contamination in ote-ote fritters in Surabaya. Methods: This research was an analytical observational using a cross sectional method. The number of samples was 38 traders who fulfilled the inclusion and exclusion criteria that chosen with random sampling technique. Samples were qualitatively analyzed with Lead (Pb) Easy Kit and chi-square statistic test. Results: The result showed that most of ote-ote in Surabaya contained Lead (Pb) with factors associated were monthly income and sanitary facilities. In addition, Lead (Pb) was commonly found in food carts, high school education, and low level of knowledge. Conclusions: Factors associated with Lead contamination in Ote-Ote fritters were trader's monthly income and facilites sanitary. Stakeholder collaboration, such as BPOM, Dinas Kesehatan, and trader's awareness are needed to prevent Lead contamination in ote-ote.
Hubungan Faktor Genetik dan Asupan Energi dengan Kejadian Obesitas Rizky Aulia Rachma; Trias Mahmudiono
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

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

Abstract

Background: Obesity occurs due to an imbalance between the amount of energy intake into the body and the energy needed by the body. Genetic factors and the amount of daily energy intake are some of the factors that cause obesity. Objectives: This study aims to determine the relationship between genetic factors and energy intake with the incidence of obesity. Methods: This research method was descriptive quantitative. The population in this study were students of SMP Negeri 24 Surabaya who had overweight and obese status. Sampling using Lemeshow formula with a sample size of 27 students. The instruments used were questionnaires and 3x 24h recall. Results: The results of the study using the Pearson test showed a relationship between genetic factors and the incidence of obesity p-value = 0.030 and a relationship between energy intake and the incidence of obesity p-value = 0.042 Conclusions: Obesity can occur due to genetic factors and excessive energy intake.
The Pengaruh Edukasi Gizi dengan Media Flashcard terhadap Perubahan Pengetahuan dan Frekuensi Sarapan di SD Muhammadiyah 4 Surabaya Ni Made Ayu Rachel Rasheeta Nuka; Niken Andini; Trias Mahmudiono
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.757-762

Abstract

Background: Breakfast is an activity of eating and drinking that is done until 09.00 with a menu that is guided by balanced nutrition. Breakfast can increase children's intelligence and productivity at school. Nutrition education with a play method is very suitable for school children, one of which is flashcards because there are many pictures, not much writing and more attention-grabbing. Objectives: This study aims to analyze the effect of nutrition education using flashcard media on changes in knowledge and breakfast frequency at SD Muhammadiyah 4 Surabaya. Methods: This study used a quasi-experimental method with a pre-posttest group design. The sample size was obtained using the Lemeshow formula of 30 children with a dropout anticipation of 25%. Simple random sampling method for sample selection. The study was conducted by providing nutritional education using flashcard media in the treatment group and posters in the control group. Results: Wilcoxon test results indicate that there is a difference in the average level of knowledge before and after nutrition education using flashcards (p < 0,05). Moreover, the breakfast frequency of respondents increased after receiving nutrition education using flashcards. Conclusion: It can be concluded that there is a difference in the average level of knowledge and increase in breakfast frequency in the treatment group before and after nutritional education using flashcard media. To improve children's knowledge and breakfast frequency, flashcards can be used as nutrition education media.
Pentingnya Pendidikan Kesehatan pada Anak di Pusat Pendidikan Tahfidz Sains dan Teknologi Pulau Penang: Protokol Pengabdian Masyarakat Trias Mahmudiono; Dominikus Raditya Atmaka; Ratna Dwi Puji Astuti; Damai Arum Pratiwi; Shinta Arta Mulia; Eka Cahya Febrianto; Wan Ismahanisa Ismail; Mohamad Azhar; Mohamad Halim; Muhammad Nabil Fikri
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.707-711

Abstract

Background: Health education plays a vital role in shaping the physical, mental, and social well-being of children by imparting essential knowledge and skills for informed health decisions. Objectives: This paper explores the significance of health education in children, emphasizing its impact on development and effective implementation strategies using hands-on activity. Methods: The community development held at Pusat Pendidikan Tahfidz dan Teknologi Pulau Penang with the title Program Saintis Muda dan Doctor to Be. The program is collaboration initiative of Faculty of Public Health Universitas Airlangga and Faculty of Health Science Universiti Teknologi Mara Malaysia. The program consisted of 8 stations and divided to 16 classes. The program involved 432 students from primary school and high school level. Results: Health education develops essential emotional and social skills needed for managing relationships and emotions effectively. Research underscores that healthy children excel academically and contribute to societal health equity. Hands-on learning methods in health education engage children actively through interactive activities and simulations, enhancing practical skills, critical thinking, and personal relevance. These methods bridge theoretical knowledge with real-world application, empowering children to manage their health effectively. Conclusion: Investing in comprehensive health education programs ensures a healthier and resilient future generation.
Peningkatan Pengetahuan dan Self-Efficacy Kader Posyandu dalam Melakukan Edukasi dan Pembuatan Media Edukasi Gizi Siti Rahayu Nadhiroh; Trias Mahmudiono; Ira Suarilah; Ernadila Diasmarani Hargiyanto; Callista Naurah Azzahra; Sasha Anggita Ramadhan; Soraya Tri Widayani; Eka Anisah Yusryana
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.816-822

Abstract

Backgroud: Kangean Island is one of the islands in Sumenep Regency, Madura, East Java. Malnutrition in under-five children is still one of the main problems in the Kangean Islands. In this regard, empowering posyandu (integrated service post) cadres to carry out nutrition education independently is one of the important factors in the success of reducing this nutritional problem. Objective: This paper analyzes the effectiveness of training activities to increase the knowledge and self-efficacy of posyandu cadres on Kangean Island, Sumenep Regency. Methods: Community service was carried out on Kangean Island on July 19 and 20, 2024 in the form of two activities, namely posyandu cadre training on how to carry out nutrition education and create good nutrition education media on the first day, and the second day was a nutrition education competition jamboree. Participants were 18 posyandu cadres from four villages on Kangean Island. The activity's success was evaluated using pre- and post-test questionnaire instruments and a paired sample t-test was carried out to see the difference in the average level of knowledge and self-efficacy before and after training. In addition, from the jamboree, it can be seen to what extent the cadres can implement the training materials. Results: The average score of knowledge and self-efficacy increased after the cadre training. There was a significant difference between the pre- and post-test for the cadres' self-efficacy level in providing education and making nutritional education media (p-value 0.024). In addition, each group from each posyandu representative succeeded in becoming educators and was able to make creative nutritional education media during the cadre jamboree. Conclusion: Community service in the form of training can increase the knowledge and self-efficacy of cadres in providing nutritional education and making nutritional education media. It is hoped that cadre training to provide nutritional education and make educational media can be carried out periodically by various related institutions. Some awards can also be held to increase the enthusiasm of cadres to carry out their duties.
Co-Authors Abd Rahim, Nurul Ain binti Abdul Rohim Tualeka Abdullah Al Mamun Abdullah Al Mamun Adamina Dinda Roseprilla Adriana Krispul Afifah Desi Natasya Agus Sri Wardoyo Agus Sri Wardoyo Agus Sri Wardoyo Agustin, Asri Meidyah Aida Verdy Kumala Yuniar Aisya Cici Putri Haryati Alfadhila Khairil Sinatrya Alinda Rahmani Allyra Himawati Amanda Fharadita Olivia Rakhmad Amanda Fharadita Olivia Rakhmad Amiini, Annisa Nur Amirah Maulida Rohmah Andamarai, Natasya Ayu Andi Nugroho Andriani, Merryana Andriyanto Andriyanto Anggiat Manahan Anisa Nindyasari Annas Buanasita Annis Catur Adi Annisa Salsabila Setya Budi Annisa Yumna Fauzi Antonius Yansen Suryadarma Anuz, Amany Ges Aqmarina Abidah Ardian Nurdianto Firman Ardyanisa Raihan Kusuma Ariza, Nahya Rahmatul Arum Sekar Rahayuning Putri Ashlikhatul Khanif Asri Meidyah Agustin Atika Anif Prameswari Atin Nurmayasanti Aulia Jauharun Nisak Aulidina Dwi Mustafyani Azizah Ajeng Pratiwi Azizah Ajeng Pratiwi Azmy, Ulul Azzahra, Callista Naurah Bagong Suyanto Bambang Wirjatmadi Bekti Krisdyana Bella Kartini Rochmania Budi Utomo Callista Naurah Azzahra Callista Naurah Azzahra Charles Frans Chatarina Anugrah Ambar Purwandari Christy, Aprillia Betany Chrysoprase Thasya Abihail Chrysoprase Thasya Abihail Cita Rosita Sigit Prakoeswa Damai Arum Pratiwi Daniel Andi Kristanto Danik Iga Prasiska Dayinta Annisa Syaiful Deandra Ardya Regitasari Sutoyo Destania Kinthan Larasati Dhiflatul Frista Anani Diah Indriani Diah Indriani Dian Utama Pratiwi Putri Dicky Andhyka Priambudi Dinda Maulidya Putri Maharani Dominikus Raditya Atmaka Dwi Putri Pangesti Suryo Andadari Dzakiyyatul Fikrah 'Arifah Dzulkifli, Achmad Edna Elkarima Edy Purwanto Tertius Eka Anisah Yusryana Eka Anisah Yusryana Eka Anisah Yusryana Eka Anisah Yusryana Eka Cahya Febrianto Elma Mutiara Oktaviani Elya Sugianti Elya Sugiyanti Erfiana Eriza Wahyuhandani Ernadila Diasmarani Hargiyanto Ernadila Diasmarani Hargiyanto Erwanda Anugrah Permatasari Estuningsih, Yayuk Farah Mumtaz Suwandiman Farah Mumtaz Suwandiman Farapti Farapti Farida, Bunga Fathrizqita Aghnia Raudhany Fatqiatul Wulandari Fatqiatul Wulandari Febrianto, Eka Cahya Felicia Anggono Fera Feheliani Cristanti Fitria Nurus Sakinah Flora Ramona Sigit Prakoeswa Fransiska Sabatini Setiawati Fransiska Sabatini Setiawati Fuad Zulkarnain Rozaq Sugeha Fuad Zulkarnain Rozaq Sugeha Furoidah, Nida Asni Greena Pristyna Gunawan Yoga Pratama Hargiyanto, Ernadila Diasmarani Hario Megatsari Hasanah Ayuningtyas Helen Alvia Clarita Hibatullah, Faiz Nur Iin Zulaiha Tuasikal Ikeu Ekayanti Ilyu Ainun Najie Imaniar Mahdiya Izati Indah Dwi Utami Isaura, Emyr Reisha Isma Nur Amalia Ismail, Wan Ismahanisa Isnaniyanti Fajrin Arifin Jaminah Jaminah Jaminah, Jaminah Kamila Dwi Febrianti Keah, Lee Siew Khairina Fadiah Hidayati Khairina Fadiah Hidayati Khoiriyah, Riza Lilik Kustiyah Lina Ali Baraja loriza, sufi jihaan Loriza, Sufi Jihan Luki Mundiastuti Maharani, Faizah Putri Mahmud Aditya Rifqi Mahmud Aditya Rifqi Mahmudah Mahmudah Mahmudah Mahmudah Mahmudah Mahmudah Mahmudah Mahmudah Mahmudah Wati Sugito Marcellina Tania Ratanika Martina Puspa Wangi Martina Puspa Wangi Martina Puspa Wangi Mat Yasin, Azwa binti Mauline Afifah Putri Sutrisno Maya Fernandya Siahaan Melaniani, RR Soenarnatalina Mengistu, Assaye Girma Merryana Andriani Mira Dewi Miranda Zannuba Qotrunnada Mohamad Azhar Mohamad Halim Mohamad Shariff, Mohamad Halim bin Mohammad Fahmi Rasyidi Mohd Fitri, Muhammad Firdaus bin Mohd Noor, Mohamad Azhar bin Muh Guntur Sunarjono Putra Muhammad Nabil Fikri Nabila Nuraisyah Rizkianti Nadia Ramadhani Nadia Ramadhani Nafijah Muliah Nahya Rahmatul Ariza Natasya Ayu Andamari Ni Made Ayu Rachel Rasheeta Nuka Niken Andini Niken Yunia Rifqi Ninda, Gina Fitri Nining Tyas Triatmaja Noki Rieke Diah Ayu Yuwana Nur Alifia Hera Nur Hasanah Nur Mufida Wulan Sari Nur Mufida Wulan Sari Nur Mufidah Wulan Sari Nur Sahila Nur Sahila Nur Sahila Nur, Zilvi Fuadiyah Nurdini, Erike Duwi Padella Dian Julia Armadita Pangestuti, Ayu Permatasari, Fitiara Indah Pratiwi, Azizah Ajeng Putri Ramadhani Qurrota A’yun Febrina Triwindiyanti Rachmah, Qonita Rachmahnia Pratiwi Ragil, Meisya Risky Puspitasari Rahmani, Alinda Rahmatika, Auni Rakhmad, Amanda Fharadita Olivia Ramadhan, Sasha Anggita Rao, Rishan Rao al Morgan Ratna Dwi Puji Astuti Ravi, Bagas Alifiyan Relawantria Harlianti Renata Saskia Rifa Juliana Kartika Rifka Annisa Rahmah Ririn Kristiani Riska Amelia Nirina Ilham Rizaldy Fathur Rachman Rizkianti, Nabila Nuraisyah Rizky Aulia Rachma Roudhotul Jannah Rozlan, Muhammad Syahmi bin RR Soenarnatalina Sabitha Wina octarine Sabri, Nurhidayah binti Safaryna, Alifia Merza Sahila, Nur Sajida, Jasmine Hanida Sakinah Ramadhani Saleem, Haitam Thaleb Salim, Lutfi A. Salsabila, Dhia Qatrunnada Noor Salsabila, Jihan Zahwa Sandrina Indah Paraswati Santi Martini Santoso, Audia Fijratullah Santoso, Kohar Hari Santoso Hari Sari, Nur Mufida Wulan Sari, Nur MW. Sasha Anggita Ramadhan Sasha Anggita Ramadhan Sasha Anggita Ramadhan Sasha Anggita Ramadhan Shinta Arta Mulia Siti Helmyati Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Soares, Ivo Da Costa Soenarnatalina Melaniani Soenarnatalina Soenarnatalina Soenartalina Melaniani Sokvy, Ma Soraya Tri Widayani Sri Sumarmi Sri Sumarmi Sri Sumarmi Sri Wahyuni Stefani Verona Indi Andani Stefani Verona Indi Andani Stefania Widya Setyaningtyas Suarilah, Ira Suci Handayani Sulvy Dwi Anggraini Susi Hidayah Suwardi Suwardi Suzanna Primadona Suzanna Primadona Syafi’atur Rosyidah Syahdana, Achidah Nur Syahfitri Wulandari Syahid Kinayung Widyaji Tajuddin, Rosnida binti Talib, Siti Salwa binti Thinni Nurul Rochmah Tiara Tivany Triska Susila Nindya Tulus Ervina Lindayanti Ulfa Al Uluf Utari Gita Setyawati Valentin, Valling Virghina Bintang Pininfarina Wadi'ah Hasna Nurramadhani Wadi'ah Hasna Nurramadhani Wan Ismahanisa Ismail Wardatul Raihan Werdaningtyas, Rizky Widadari Intan Rujaby Widati Fatmaningrum Widayani, Soraya Tri Wilis Cahyaning Ayu Wilis Cahyaning Ayu Wizara Salisa Wuri Rizki Handarbeny Yayuk Estuningsih Yuniar, Cindra Tri Yurike Adhela Yurike D Adhela Yurike Dhika Adhela Yurike Dhika Adhela Yusmiati, Siti Nur Husnul Yusrita Anidha Yusryana, Eka Anisah Yuyun Eka Sari Zahidatul Rizkah Zainurrahmah, Nadia Syfa Zebadia, Eurika Zeni Firginingtyas Zuriati Muhamad