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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 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) JOURNAL SPORT AREA Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) 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) Jurnal Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Biodiversitas Journal of Biological Diversity
Sri Anna Marliyati
IPB University
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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Potential Maternal Risk Factors for Low Birth Weight in Indonesia: A Systematic Review Nurwati, Yuni; Hardinsyah, Hardinsyah; Marliyati, Sri Anna; Santoso, Budi Iman; Anggraini, Dewi
Jurnal Gizi dan Pangan Vol. 18 No. 3 (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.2023.18.3.167-176

Abstract

This review was conducted with the aim of summarizing the articles on the potential maternal risk factors for Low Birth Weight (LBW) in Indonesia. All observational studies conducted in Indonesia between 2010 and 2022 were thoroughly reviewed in this study. The articles were retrieved from "PubMed", "ScienceDirect", "Web of Science", and "Garuda". The retrieval was supplemented by snowball sampling technique. This review was constructed according to the PRISMA guidelines and the quality of the articles was assessed according to the STROBE guidelines. Of the 129 articles, only 12 articles met the inclusion criteria. Maternal variables such as education (50%), household wealth (33.3%), nutritional status (33.3%), age (25%), pregnancy complications (25%), marital age (16.7%), gestational weight gain (16.7%), ANC visit (16.7%), weight at third trimester (16.7%), twin birth (16.7%), birth interval (16.7%), iron supplementation (8.3%), parity (8.3%), and anemia status (8.3%) were found to be the risk factors for LBW incidence. This review found that almost all potential maternal risk factors contributing to LBW are preventable. It may help policy makers to design a more effective LBW prevention intervention and early risk identification for pregnant women. Appropriate follow-up by health workers for clinical intervention will also help to improve their pregnancy outcomes.
The Effect of Semangit Tempeh Cookies on MUAC, Hb, and Serum Ferritin in Pregnant Women with CED Kusumawaty, Nila; Sulaeman, Ahmad; Marliyati, Sri Anna; Laily, Noer; Fitriyah, Holif
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.1.108-110

Abstract

This study aimed to analyze the effect of semangit tempeh cookies on Mid-Upper Arm Circumference (MUAC), Hemoglobin (Hb), and Serum Ferritin (SF) of pregnant women with Chronic Energy Deficiency (CED) in Lebak, Banten. The study included 47 pregnant women with MUAC<23.5 cm who were divided into Control Group (CG) (n=22) and Intervention Group (TSG) (n=25). The mean increase in MUAC in the intervention group was 0.72±0.97 cm, while that in the control group was 0.75±1.23 cm (p>0.05), and there was an increase in hemoglobin levels of 0.84 mg/dL in the control group and 0.18 mg in the intervention group. The level of adherence to consumption of semangit tempeh cookies in the intervention group was lower than in the control group (p>0.05). The supplemental feeding of semangit tempeh cookies to pregnant women in intervention group did not have a significant effect on MUAC, Hb and serum ferritin compared to control group.
Development of Omega-3 and Antioxidant-Rich Bread Spread from Smoked Mackerel and Bambara Groundnut for Cardiovascular Health Adistira, Ross Mellyana; Marliyati, Sri Anna; Setiawan, Budi
Journal of Health and Nutrition Research Vol. 4 No. 3 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i3.579

Abstract

Bread spreads can be defined as products that can be spread on bread or as a filling, usually used to add flavor or texture to bread. The taste of bread spread is not only sweet but can be spicy and savory. The purpose of this research was to develop a bread spread made from smoked mackerel with the addition of bambara groundnut and analyze the effect of different formulas on nutrient content, antioxidant activity, and omega-3. This study used a completely randomized design. The analysis test used was One-Way ANOVA with Duncan multiple range test further test with SPSS version 26 and Microsoft Excel 2016 software. The results of this study showed that the highest content of moisture, protein, fat in F1, ash content in F2, while carbohydrates, energy, IC50, and omega-3 in F3. The results of the analysis on bread-spread products contained moisture 31.57-41.06%, ash 4.56-5.00%, protein 15.84-26.82%, fat 28.30-36.24%, carbohydrate 32.14-51.31%, IC50 is 2.66-4.32-ppm, and omega-3 of 1.68-2.6 g/100g. The conclusion of the research showed that the treatment of the ratio of mackerel and bambara groundnut affected on the moisture, protein, and carbohydrate (p<0.05), but did not affect on the ash, fat, omega-3, and antioxidant activity (p>0.05).
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

Abstract

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.
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

Abstract

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
Iron, Zinc, and Calcium Bioavailability of Nutrient-Dense Foods for Designated Complementary Feeding of Children Under Two in East Nusa Tenggara Sanjiwani, Putu Amrytha; Fahmida, Umi; Santoso, Muhayatun; Marliyati, Sri Anna; Mansyur, Muchtaruddin
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.52-64

Abstract

Background: Inadequate quantity and quality of complementary feeding contribute substantially to micronutrient deficiencies, particularly iron, zinc, and calcium. In Indonesia, intake of these micronutrients is frequently suboptimal, and their bioavailability is often compromised by dietary inhibitors, primarily phytate. Objective: This study aimed to compare the in vitro bioavailability of iron, zinc, and calcium from selected locally available animal-and plant-source foods with potential for promotion in complementary feeding among children aged 6–24 months, and to evaluate the effects of pre-processing treatments on micronutrient bioavailability and phytate reduction. Method: A laboratory-based experimental study was conducted to assess the micronutrient bioavailability and phytate content in sticky corn, mung beans, cowpeas, and moringa leaf subjected to soaking (24 h), boiling, and germination (72 h). Bioavailability was analyzed using a solubility-based in vitro digestion model. Anchovy and chicken liver served as animal-source comparators. Result: Pre-processing treatments significantly reduced phytate content in mung beans, cowpeas, and sticky corn (p < 0.001), with germination yielding the greatest reduction. However, desirable calcium bioavailability was not achieved in germinated cowpeas and sticky corn. Anchovy and chicken liver exhibited substantially higher iron, zinc, and calcium bioavailability compared with plant-source foods. Conclusion: Germination of plant-source foods enhances iron, zinc, and calcium bioavailability; however, their bioavailability remains lower than that of animal-source foods. Further studies are needed to determine the optimal animal-to-plant-source food ratios for the development of nutrient-dense complementary foods that meet iron, zinc, and calcium requirements.
Sifat Fisikokimia Bubuk Dadih yang Diperoleh dari Fermentasi Tradisional Susu Kerbau dan Mocaf melalui Proses Spray-Drying Iza Ayu Saufani; Sri Anna Marliyati; Eny Palupi; Ekowati Handharyani
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.371-380

Abstract

Background: Dadih, a fermented buffalo milk product rich in probiotics, can be combined with modified cassava flour (mocaf) as a prebiotic source to enhance the nutritional value of the functional product. The innovation of dadih into powders can extend its shelf life, meanwhile studies on the addition of mocaf as a filler in the drying process are limited. Objectives: To investigate the physical and chemical properties of spray-dried dadih powders with addition of mocaf. Methods: The study employed a quasi-experimental design with two treatment groups: control (50% maltodextrine) and treatment (50% mocaf). The experiment was  conducted in duplicates by measuring physical properties of mocaf-added dadih powder, including yield, bulk density, color  (colorimeter), and particle morphology  (digital microscope). Chemical properties were analyzed from proximate analysis, including moisture, ash, protein, fat, and carbohydrate content. Data were analyzed using an independent sample t-test. Results: Mocaf addition in spray-dried dadih significantly affected the yield and color, but, did not significantly affect the bulk density and particle morphology. The chemical properties of the mocaf-added dadih powder obtained  moisture content of 4.71-5.91%, ash content of 1.84-2.33%, protein content of 5.48-6.08%, fat content of 1.84-2.33%, and carbohydrate content of 84.56-84.94%. The yield was obtained at 10.79-11.37% with bulk density of  0.38-0.42 g/ml. The dadih powder had  yellowish white color, with a value of 8.64-8.61, showing a significant color difference compared to dadih powder using maltodextrine. Conclusions: Mocaf can be used as an alternative filler material in the production of dadih powder with good physicochemical properties.
Effect of locally formulated recovery drink on perfomance and muscle soreness in adolescent soccer players Mardatillah, Mutiah; Setiawan, Budi; Marliyati, Sri Anna
Journal Sport Area Vol 10 No 2 (2025): August
Publisher : UIR Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/sportarea.2025.vol10(2).21446

Abstract

Background: Adequate post-exercise nutrition is critical for recovery and performance, especially among adolescent athletes undergoing growth and development. However, research on locally formulated and culturally relevant recovery drinks for Indonesian youth remains scarce. This study addresses that gap by testing a novel recovery drink using familiar local ingredients. Research Objectives: This study aimed to analyze the effects of consuming a healthy recovery drink made from low-fat milk, banana, cocoa powder, and gulo puan on muscular strength, muscular endurance, VO2 max, and muscle soreness in adolescent soccer athletes. Methods: A randomized pretest-posttest control group design was conducted with 16 adolescent soccer players (aged 15-18) from Sriwijaya State Sport School, Palembang, over a 5-day intervention. Performance indicators included handgrip strength (dynamometer), vertical jump, muscular endurance (Muscular Fitness Test), VO2 max (multistage fitness test), and muscle soreness (visual analog scale). Finding/Results: The results showed that the consumption of the healthy recovery drink significantly improved handgrip strength, vertical jump performance, and muscular endurance in the intervention group. The reduction in upper body muscle soreness post-exercise was also greater in the intervention group compared to the control group. Conclusion: The recovery drink formulated in this study has the potential to serve as an effective nutritional alternative for adolescent football athletes in the post-training recovery phase to enhance athletic performance by promoting energy replenishment and muscle regeneration. The short duration of the study and limited sample size may have restricted the ability to detect long-term effects, particularly on aerobic performance. Future research with larger samples and extended intervention period is recommended.
Supporting post-exercise recovery in adolescent soccer players: A study of a locally formulated recovery drink Nisya, Karin Zikra; Setiawan, Budi; Marliyati, Sri Anna
Journal Sport Area Vol 10 No 2 (2025): August
Publisher : UIR Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/sportarea.2025.vol10(2).21589

Abstract

Background: Adolescent athletes are prone to exercise-induced fatigue, making effective recovery strategies essential. Although carbohydrate–protein beverages support recovery, most studies focus on commercial products, while the potential of local ingredients such as pisang raja and gulo puan in Indonesia remains underexplored. Research Objectives: This study aimed to analyze the effects of a homemade recovery drink (HRD) formulated from low-fat milk, cocoa powder, pisang raja, and gulo puan on the physical recovery of adolescent soccer athletes. Methods: A quasi-experimental design was conducted with student-athletes (aged 15–17 years) from Sekolah Olahraga Negeri Sriwijaya Palembang, divided into a control group (placebo, n = 10) and an intervention group (HRD, n = 10). The intervention was administered in a single-blind manner, with two doses provided during a 2-hour recovery window. Data collected included blood pressure, heart rate, and blood glucose. Finding/Results: The results showed no significant differences in blood pressure between the HRD and placebo groups (p > 0.05). However, significant differences were found in post-recovery heart rate and blood glucose levels (p < 0.05). The HRD group showed significantly higher post-recovery blood glucose levels (95 ± 5.77 vs. 88.5 ± 6.49 mg/dL, p = 0.022), and heart rate in this group returned closer to baseline compared to the placebo. Conclusion: The findings suggest that an HRD formulated from culturally relevant, locally sourced ingredients can effectively support post-exercise recovery in adolescent athletes by maintaining cardiovascular stability and blood glucose levels. This study highlights the potential of traditional Indonesian foods as affordable, accessible alternatives to commercial recovery products.
Bioavailability of Iron in Chicken Nuggets with the Addition of Chicken Liver and Moringa Leaves Sofyan Musyabiq Wijaya; Sri Anna Marliyati; Dodik Briawan; Eny Palupi
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.971

Abstract

Anemia is a global health problem caused by iron deficiency, especially among vulnerable groups such as adolescents. One of the strategies to prevent anemia is through the consumption of foods rich in iron and other supporting nutrients. Chicken nuggets are a popular processed meat product with the potential to develop into a functional food. This can be achieved by fortifying them with iron-rich ingredients, such as chicken liver and moringa leaves. This research aims to determine the bioavailability of iron in chicken nugget products containing chicken liver and moringa leaves. The production of chicken nuggets with the addition of chicken liver and moringa leaves was divided into two treatments: Control (100% chicken meat) and P (75% chicken meat: 20% chicken liver: 5% moringa leaves). The P formula was selected based on previously conducted sensory tests. Nutritional content test using the proximate test. Iron bioavailability analysis using pepsin and pancreatin enzymes with 4 repetitions.  Results were analyzed using an Independent-Samples T-Test. There were significant differences for energy content (p = 0.014), carbohydrate percentage (p = 0.031), and protein percentage (p = 0.001), and no significant differences for fat percentage (p = 0.207). There was no significant difference for iron content (p = 0.184), but there was a significant difference for iron absorbed (p = 0.013) and percentage of iron bioavailability (p = 0.034). The addition of chicken liver and moringa leaves was found to significantly increase the bioavailability of iron in the product
Co-Authors . Mervina Adi Pranoto Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Choirul Anna Nur Afifah 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 Firda Sari 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 Ekowati Handharyani Elma Alfiah Endang Rohmawati Eny Palupi Erlinda, Yuni 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 GRACE MARLINA WINATA GRACE MARLINA WINATA Hadi Riyadi Handaru Tri Mulyono Hardinsyah Hardyanti Pratiwi Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I Wayan Teguh Wibawan Ikeu Ekayanti Ikeu Tanziha Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti Iza Ayu Saufani jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda Khairunnisa, Yunda Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN Mardatillah, Mutiah MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mira Dewi Mokhamad Fahrudin Mokhamad Fahrudin Muchtaruddin Mansyur Muhamad Rizal Martua Damanik Muhayatun Santoso Muhilal . Nabilla Ersya Audina Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Nisya, Karin Zikra Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Purnamasari, Ulfa Purnamasari Rahayu Dewi Soeyono Rasyid Avicena Reisi Nurdiani Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Rita Ismawati Romyun Alvi Khhoiriyah Safitri, Indira Nur Salma Widya Azhari sanjiwani, putu amrytha Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Sofyan Musyabiq Wijaya Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Umi Fahmida Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni Nurwati Yuni, Sri Yunianto, Andi Eka