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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Sri Anna Marliyati

Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia

Author-ID : 316081

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The sensory and nutrient analysis by the addition of Chia Seed (Salvia hispanica L.) to Star fruit juice (Averrhoa carambola L.) as a drink for hypertension patients Erlinda, Yuni; Marliyati, Sri Anna; Setiawan, Budi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 2, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(2).141-149

Background: Hypertension, when it is not controlled, can cause complications to many diseases and death. Hypertension control can be achieved by adjusting to a healthy diet, such as increasing the consumption of fruit, whole grains, potassium intake, calcium, and magnesium. Several studies have shown that star fruit and chia seeds can control blood pressure in people with hypertension. However, the nutritional content, such as calcium and magnesium, is still relatively low in star fruit. According to USDA, chia seeds contain high level of calcium, potassium, and magnesium.Objectives: This research aims to determine the sensory acceptability and the nutritional content of star fruit juice by adding chia seeds.Methods: This is an experimental study with a Completely Randomized Design (CRD). There were four formulations of star fruit juice with chia seeds additions (0 g,10 g,15 g, and 20 g). The sensory analysis was tested by the Kruskal Wallis test and Mann-Whitney test. While differences of the nutritional content from the product that preferred by panelists were tested by Independent T-test.Results: There were significant differences (p<0.05) in all sensory parameters. The selected sweet star fruit juice with the addition 10 g chia seed formulation showed an increase in nutrients except for the water content. Water content of 89.21 %, ash content of 0.32 %, carbohydrate content of 7.14 %, fat content of 1.75 %, protein content of 1.55%, potassium content of 206 mg/200 ml, calcium content of 34.84 mg/200 ml, magnesium content of 17.80 mg/200 ml, and sodium content of 2.46 mg/200 ml.Conclusions: Sweet start fruit juice with the addition of 10 g of chia seed is the most liked star fruit juice formulation with chia seed addition by the research panellists, and it can increase the nutritional content, especially calcium and magnesium content.

Asuhan Gizi pada Pasien Diabetes Mellitus dengan Infeksi Luka Operasi (ILO) Post-Cranioplasty Prameswari, Fajria Saliha Puspita; Marliyati, Sri Anna; Esmiati, Catur Endri
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 5, No 2 (2024): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.5.2.121-133

Laporan kasus ini bertujuan untuk memaparkan asuhan gizi pada pasien diabetes mellitus dengan infeksi luka operasi post-cranioplasty. Seorang pasien laki-laki berusia 45 tahun dengan hiperglikemia, ILO post-cranioplasty berisiko tinggi malnutrisi dan hasil asesmen SGA menunjukan malnutrisi sedang. Pasien memiliki status gizi kurang dan riwayat gizi asupan protein kurang. Penilaian biokimia menunjukan pasien mengalami hiperglikemia, gangguan ginjal akut, anemia, infeksi, dan ketidakseimbangan elektrolit. Pasien mengalami takikardia dengan kesadaran baik, tanpa disertai mual, muntah, dan sesak napas. Intervensi gizi pasien diberikan kombinasi diet DM 1800 kkal makanan biasa dan 2x200 mL formula komersil khusus diabetes. Hasil monitoring menunjukan perbaikan pada asupan protein, kadar glukosa darah sewaktu (GDS), dan frekuensi nadi pasien. Terapi gizi yang konsisten dan mengandung protein tinggi bagi pasien diabetes mellitus dengan komplikasi infeksi luka operasi berperan penting dalam perbaikan kondisi pasien.

Hedonic test and nutritional analysis of instant cream soup from sweet corn and mackerel fish for the elderly Khairunnisa, Yunda; Marliyati, Sri Anna; Setiawan, Budi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).445-456

ABSTRAK Latar Belakang: Secara global rata-rata harapan hidup telah meningkat pesat dalam beberapa tahun terakhir, namun angka ini tidak diiringi dengan angka harapan hidup sehat. Berbagai masalah terkait dengan penuaan seperti kesulitan mengunyah, dan menelan makanan dapat mengurangi kemampuan lansia untuk memenuhi kebutuhan gizinya, untuk itu dibutuhkan modifikasi tekstur dari makanan lansia sehingga memudahkan mereka dalam mengonsumsinya.Tujuan: Penelitian ini bertujuan untuk mengembangkan formula yang tepat, menganalisis nilai organoleptik, dan kandungan zat gizi sup krim jagung manis dan ikan kembung untuk lansia.Metode: Penelitian ini merupakan experimental di laboratorium dengan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu kombinasi jagung dan ikan kembung dalam 3 taraf berbeda. Formula terdiri atas F1 (6% ikan), F2 (8% ikan), dan F3 (10% ikan). Data uji hedonik diperoleh dengan menggunakan kuesioner dan data zat gizi dengan pengamatan di laboratorium. Data penelitian diolah dengan menggunakan uji statistik one-way annova dan paired t test.Hasil: Tidak terdapat perbedaan yang signifikan untuk seluruh atribut pada uji hedonik dan protein sup krim segar, sehingga formula 3 dipilih sebagai formula terbaik dengan kandungan protein yang lebih banyak dibandingkan formula lainnya. Kandungan gizi sup krim instan yaitu protein 39,98%, lemak 16,13% karbohidrat 34,36%, air 4,80%, abu 4,74%, dan total serat 5,96%.Kesimpulan: Sup krim ini dapat dikembangkan sebagai makanan selingan lansia, sup krim ini disukai oleh panelis dan memiliki kandungan gizi yang baik bagi lansiaABTRACTBackground: From a global perspective, the average life expectancy has risen rapidly in recent years but has not been followed by healthy life expectancy. Several aging-related issues, such as difficulties in chewing and swallowing, can hinder elderly people’s ability to meet their nutritional needs. Therefore, modifying food texture to facilitate easier consumption for this age group is essential.Objectives: This study aims to develop an optimal formula and evaluate the organoleptic and nutritional content of sweet corn and mackerel cream soup for elderly people.Methods: This research was a laboratory experiment employing a Completely Randomised Design (CRD) with a single factor, namely the combination of maize and mackerel at three different levels: F1 (6% fish), F2 (8% fish), and F3 (10% fish). The hedonic test data was obtained through a questionnaire, while nutritional data were gathered through laboratory observation. Then, data were analyzed by one-way ANOVA and paired t-tests.Results: The fresh cream soup's hedonic test and protein content demonstrated no significant differences found between the formulas. Therefore, Formula 3 was the optimal choice, as it exhibited a higher protein content than the other formulas. The nutritional composition of the instant cream soup is as follows: protein (39.98%), fat (16.13%), carbohydrate (34.36%), water (4.80%), ash (4.74%), and total fiber (5.96%).Conclusions: This cream soup has been developed as a snack meal for the elderly. The panelists liked its taste, and it has a good nutritional profile.KEYWORDS: cream soup; mackerel fish; sweet corn; isolat soy protein; eldelry

PEMANFAATAN PREBIOTIK XYLOOLIGOSAKARIDA (XOS) DALAM PENGOLAHAN COOKIES FUNGSIONAL UNTUK KESEHATAN SALURAN PENCERNAAN PENYANDANG AUTIS Isnaini, Cahyuning; Marliyati, Sri Anna
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThis research was aimed to study the formulation of cookies enriched with prebiotics Xylooligosaccharides (XOS) as functional food for the health of the autism digestive tract. This research used complete randomized design. Selected formula was determined by the ability to grow lactic acid bacteria, fiber, and organoleptic test results. The main materials used were kepok bananas, corn flour, and prebiotic XOS which were safe for the gluten free casein free diet (GFCF). Selected cookies using the main ingredient in the form of banana flour by 67 g and 33 g of corn flour with the addition of 5% XOS prebiotic ingredients. Serving size of the selected prebiotic cookies was 50 g. Selected prebiotic cookies were able to meet 15.4% of energy needs, 2.3% of protein needs, 19.1% of fat needs, and 36.5% of carbohydrate needs. Selected prebiotic cookies could meet the claim of ‘contains fiber’.Keywords: autism, cookies, GFCF diet, prebioticsABSTRAKPenelitian ini bertujuan mempelajari formulasi pengolahan cookies yang diperkaya dengan prebiotik Xylooligosakarida (XOS) sebagai pangan fungsional untuk kesehatan saluran pencernaan penyandang autis. Desain penelitian ini menggunakan rancangan acak lengkap. Formula terpilih ditentukan berdasarkan kemampuan menumbuhkan bakteri asam laktat, kandungan serat, dan hasil uji organoleptik.Bahan utama yang digunakan adalah pisang kepok, tepung jagung, dan tepung prebiotik XOS yang aman untuk diet gluten free casein free (GFCF). Formula cookies prebiotik terpilih menggunakan bahan utama berupa tepung pisang sebesar 67 g dan tepung jagung 33 g dengan penambahan prebiotik XOS sebesar 5% adonan. Takaran saji cookies prebiotik terpilih adalah sebesar 50 g. Cookies prebiotik terpilih per takaran sajinya mampu memenuhi sebesar 15,4% kebutuhan energi, 2,3% kebutuhan protein, 19,1% kebutuhan lemak, dan 36,5% kebutuhan karbohidrat untuk anak usia 5-7 tahun. Cookies terpilih dapat memenuhi klaim ‘mengandung serat’.Kata kunci: autis, cookies, diet GFCF, prebiotik

AKUMULASI LIPID HATI DAN PROFIL LIPID DARAH TIKUS Sprague Dawley YANG DIINTERVENSI MINYAK SUPER OLEIN DAN OLEIN Nurdin, Naufal Muharam; Rimbawan, Rimbawan; Marliyati, Sri Anna; Martianto, Drajat; Subangkit, Mawar
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objective of this research was to analyze the effect of olein and super olein palm oil on blood lipid profile (total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride) and fatty liver condition of Sprague Dawley rats. The design used was pre and post test with control group design. The intervention run for 8 weeks using 20 rats which were divided into four treatments i.e: (1) standard-low fat feed and water (negative control/KN), (2) standard-low fat feed and dried egg yolk (positive control/KP), (3)standard-low fat feed and olein palm oil (B), and (4) standard-low fat feed and super olein palm oil (A). Results showed that blood lipid profile of rats at baseline were not different among treatment groups, while at midline super olein group has total cholesterol, triglyceride, and indirect LDL cholesterol lower than olein group. At endline, HDL and indirect LDL cholesterol of super olein group were different compared to olein group, while total cholesterol and triglyceride were not different between both groups. Super olein group had HDL cholesterol higher and indirect LDL cholesterol lower than olein group. Based on histopathology, lipid accumulation in the liver of Sprague Dawley rats in super olein group were lower than in olein group. The data showed that percentage of lipid droplet in super olein group (A) was 22.01%, while in olein group (B) was 40.43%.Keywords: blood lipid profile, fatty liver, palm oil, rats

Nutrition Adequacy Level and Stunting in Children Aged 48‒59 Months in the Coastal Area of Kendari City, Indonesia Jufri, Nurnashriana; Marliyati, Sri Anna; Anwar, Faisal; Ekayanti, Ikeu
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.8-10

This study aims to explore the relationship between nutritional adequacy and height-for-age z-scores (HAZ) in toddlers in Kendari City's coastal region. This cross-sectional analysis involved 96 children aged 48‒59 months. Height measurements was converted to HAZ, while a 24-hour dietary recall was conducted to assess nutritional intake. Data were analyzed using Pearson product moment test and multiple linear regressions. The study revealed a significant HAZ correlation with calcium, iron, and copper adequacy levels (p<0.05). Notably, in Kendari City's coastal area, stunting is found in toddlers aged 48‒59 months due to nutritional inadequacy.

A Review of Nutritional and Health Risk Factors for Low Birth Weight Infants in Indonesia Nurwati, Yuni; Hardinsyah, Hardinsyah; Marliyati, Sri Anna; Santoso, Budi Iman; Angraini, Dewi
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.22-24

This review aimed to identify the determinants of nutritional and health factors associated with high risk of Low Birth Weight (LBW) among infants in Indonesia. The review was conducted systematically based on all articles published between 2012–2022 in PubMed, ScienceDirect, and SAGE databases. In the end, four articles were used in this review. The results showed that potential risk factors associated with LBW are maternal nutritional factors such as Mid-Upper Arm Circumference (MUAC) (25%) and pre-pregnancy Body Mass Index (BMI) (50%), and maternal health factors that can be assessed during routine Antenatal Care (ANC). Therefore, identification of risk factors for LBW is important to minimize the incidence of LBW.

KANDUNGAN ASAM LEMAK DAN KARAKTERISTIK FISIKO-KIMIA MINYAK IKAN LELE DAN MINYAK IKAN LELE TERFERMENTASI (FATTY ACID CONTENTS AND PHYSICO-CHEMICAL CHARACTERISTICS OF CATFISH OIL AND FERMENTED CATFISH OIL) Iskari Ngadiarti; Clara M Kusharto; Dodik Briawan; Sri Anna Marliyati; Dondin Sayuthi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 36 No. 1 (2013)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v36i1.3398.82-90

ABSTRACT Catfish oil and fermented catfish oil have not been developed and commercially produced as catfish derived products. Various processing of catfish oil will change both the composition and physico-chemical characteristics. The objective of this study was to identify the composition of fatty acids and physico-chemical characteristics of both catfish oil (MIL) and fermented catfish oil (MILT). Results showed that fatty acid composition of catfish oil was MUFA (36.12%)> PUFA> (32.43%)> SFA (31.45%), while the composition of fermented catfish oil was MUFA (42.96%)> SFA (42.32%)> PUFA (15.39%). The fermentation process with lactic acid bacteria increased the content of stearic acid but decreased the content of linoleic acid and linolenic acid. Physical and chemical characteristics of MIL and MILT were almost similar, they indicated oxidation process, based on melting point, viscosity, and thiobarbituric acid values. Therefore, in the production of catfish oil or fermented cat fish oil, it is necessary to add spices and/or nutrient as antioxidants sources. Keywords: catfish oil, PUFA, MUFA, SFA and CLA ABSTRAK Minyak ikan lele (MIL) dan minyak ikan lele terfermentasi (MILT) sebagai produk turunan dari ikan lele masih belum banyak dikembangkan dan diproduksi secara komersial. Berbagai proses pengolahan minyak dapat mengubah komposisi dan karakteristik fisiko-kimia minyak ikan lele. Tujuan dari penelitian ini adalah untuk mengidentifikasi komposisi asam lemak dan karakteristik fisiko-kimia dari minyak ikan lele (MIL) dan minyak ikan lele terfermentasi (MILT). Komposisi asam lemak pada MIL secara berurutan adalah MUFA (36,12%) > PUFA (32,43%) > SFA (31,45%), sedangkan setelah difermentasi menjadi MILT terjadi perubahan yaitu MUFA (42,96%) > SFA (42,32%) > PUFA (15,39%). Jenis asam lemak jenuh yang mengalami peningkatan pada MILT adalah asam lemak stearat, sedangkan asam lemak tidak jenuh ganda yang mengalami penurunan adalah asam linoleat dan linolenat yang menyebabkan kadar asam arakidonat dan CLA meningkat. Karakteristik fisiko-kimia MIL dan MILT hampir sama yaitu menunjukkan terjadinya proses oksidasi yang didasarkan pada nilai viskositas, titik cair, dan bilangan TBA. Oleh karena itu, untuk mengurangi proses oksidasi lemak, didalam pengolahan kedua minyak ini perlu ditambahkan bumbu atau zat gizi kaya antioksidan. [Penel Gizi Makan 2013, 36(1):82-90] Kata kunci: minyak ikan lele, PUFA, MUFA, SFA, CLA

Formulation of functional instant pumpkin cream soup with moringa leaves as nutritional support for breastfeeding mothers Atikah Fajriani; Sri Anna Marliyati; Budi Setiawan
AcTion: Aceh Nutrition Journal Vol 10, No 1 (2025): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i1.2200

The exclusive breastfeeding rate has declined, partly due to mothers' perceptions of inadequate breast milk production. Optimal nutrition is crucial to enhance breast milk production. This study aimed to develop instant pumpkin cream soup with moringa leaves, which contains beta-carotene, flavonoids, and phenols as galactagogues and supports meeting the nutritional needs of breastfeeding mothers. Conducted from January to April 2024 in Bogor, West Java, the study used a Randomized Design (CRD) with moringa leaf concentrations of 1%, 2%, and 3%. A sensory evaluation by 35 semi-trained panelists indicated that the highest moringa concentration (F3) achieved the best taste, consistency, and overall acceptability scores. Statistical analysis revealed significant differences in moisture and protein contents between fresh and instant cream soups (p<0,05). The selected formula contained 0,22 mg/g iron, antioxidant activity (IC50:167,79 ppm), 50,95 mg GAE/g total phenols, 20,33 mg QE/g total flavonoids, and 40,50 mcg/g beta-carotene, with a protein digestibility of 43,57%. One serving (25 g) of cream soup provided 5% of the Recommended Dietary Allowance (RDA) for breastfeeding mothers. In conclusion, cream soup formula with 3% moringa leaves was the most preferred, containing nutrients and antioxidants that support increased breast milk production and meet the nutritional needs of breastfeeding mothers.

Pengaruh Substitusi Tempe, Penambahan Puree Wortel dan Puree Daun Kelor terhadap Kandungan Protein, Serat Pangan, Zat Besi, dan Bioassesibilitas Zat Besi Sosis Sapi: Effect of Tempeh Substitution, Addition of Carrot Puree and Moringa Leaf Puree on Protein, Fiber, Iron Content, and Iron Bioaccessibility of Beef Sausage Azizi, Elsa Carla; Rimbawan, Rimbawan; Marliyati, Sri Anna
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.14-19

Background: Cases of iron deficiency anemia among adolescent girls in Indonesia remain high. To address this issue, there is a need to formulate an inexpensive sausage product with relatively high protein, iron, and fiber content. Objectives: This research was conducted to analyze the effect of tempeh substitution, carrot puree addition, and moringa leaf puree addition on the protein content, dietary fiber, iron, and Fe bioaccessibility in beef sausages. Methods: This study employed a true experimental design to develop sausage formulations and analyze their protein content, dietary fiber, iron content, and iron bioaccessibility. A 3-factor factorial design was used, with factors including tempeh substitution, carrot puree addition, and moringa leaf puree addition. Results: The protein content in the sausages was not influenced by any individual factor or interaction between factors, with values ranging from 6.27% to 6.91%. Fiber content was only affected by tempeh substitution, ranging from 11.89 to 13.84 mg/100 g. Iron bioaccessibility was influenced by both tempeh substitution and moringa leaf puree addition, with bioaccessibility values ranging from 84.3% to 87.1%. The highest bioaccessibility was observed with 40% tempeh substitution, 20% carrot puree addition, and 6% moringa leaf puree addition. Conclusions: Tempeh substitution significantly affected fiber content, iron content, and iron bioaccessibility. Carrot puree addition had no effect on any parameter, while moringa leaf puree addition influenced only iron bioaccessibility.

Co-Authors . Mervina Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azhari, Salma Widya Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Clara M Kusharto Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Anggraini Dewi Angraini, Dewi Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati DIMAS ANDRIANTO Dodik Briawan Dondin Sayuthi Drajat Martiano Drajat Martianto Dwi Yanti Winda Pratiwi Dwinita Wikan Utami Dwinita Wikan Utami Ekayanti , Ikeu Ekowati Handharyani Endang Rohmawati Eny Palupi Erlinda, Yuni Esmiati, Catur Endri Evy Damayanthi Fahrul Rozi Faisal Anwar Farah Fauziyyah Fauziyah, A'immatul Firdaus Firdaus Firdaus Firdaus Fitriyah, Holif Fuadini Therik Gigir, Engelien Milannia Hadi Riyadi Handaru Tri Mulyono Hardinsyah Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda KHOIRIYAH, ROMYUN ALVY Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mokhamad Fahrudin Muhamad Rizal Martua Damanik Muhilal . Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Purnamasari, Ulfa Purnamasari Rasyid Avicena Reisi Nurdiani, Reisi Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Safitri, Indira Nur Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri Yunianto, Andi Eka

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