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All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Lingkungan JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Jurnal Penelitian Kesehatan Suara Forikes MEDIA INFORMASI JURNAL PENELITIAN KESEHATAN GEMA KESEHATAN LINGKUNGAN Jurnal Kesehatan Terpadu (Integrated Health Journal) Jurnal Mandala Pengabdian Masyarakat MALLOMO: Journal of Community Service Ruwa Jurai: Jurnal Kesehatan Lingkungan Jurnal Pengabdian Masyarakat Sasambo International Journal of Advanced Health Science and Technology Ahmar Metakarya: Jurnal Pengabdian Masyarakat JURNAL SANITASI LINGKUNGAN Health Community Engagement Jurnal Sains, Teknologi dan Kesehatan
Narwati Narwati
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Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENERAPAN SISTEM MANAJEMEN KESEHATAN DAN KESELAMATAN KERJA DI RUMAH SAKIT Demes Nurmayanti; Narwati .; Dealivy Hangga Arvin
JURNAL PENELITIAN KESEHATAN Vol 12, No 1 (2014): Jurnal Penelitian Kesehatan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.156 KB)

Abstract

Hospital waste management do by labor with regard to occupational health and safety management system in the hospital. This research was descriptive research implemented in Rumkital Dr.Ramelan on the part Kesling and K3. The sample is committe organization of Kesling and K3. Research variable include the following the commitment and policy, planning, organizing and implementation. Primary data obtained through observation, open interviews and questionnaire. The research result obtained that 82% Health and Safety Work Management System RUMKITAL Dr. Ramelan on hospital waste management the stated value committe Kesling and K3 have been implemented good enough,consists of commitment and policy applied 82% good enough, planning applied 85% well, organizing applied 86% well, and implementation applied 80% good enough, stage of preparation 83% good enough, stage application 84% good enough, stage monitoring and evaluation good enough 84%, a review 71% good enough. Advice of this research is needs to be done comparative study with another hospital, composing visi on occupational health and safety, increasing the number of committe to avoid double job as well as handle the pattern and work process. Keywords: occupational health, safety management, system, hospital, occupational, health and safety, medical waste
PEMANFAATAN LARUTAN FERMENTASI SELADA SEBAGAI BIOPRESERVASI PADA IKAN BANDENG Diana Nerawati; Narwati .
JURNAL PENELITIAN KESEHATAN Vol 12, No 2 (2014): Jurnal Penelitian Kesehatan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (406.651 KB)

Abstract

Penelitian ini merupakan jenis penelitian True Experiment, dengan desain Post Test Only Control Group Design, menggunakan rancangan acak lengkap yang bertujuan mempelajari manfaatselada (Lactuca sativa) sebagai bioreservasi pada ikan bandeng. Sebagai bahan penelitian adalahikan bandeng yang dibeli di pasar tradisional dengan berat antara 250-300 gram per ekor dan daunselada. Besar sampel 60 ekor ikan bandeng, dengan 3 kali replikasi dan 5 kali perlakuan serta 4 kalimasa simpan. Sebagai variabel bebas adalah perendaman Ikan dengan larutan fermentasi selada,variabel terikatnya adalah kualitas ikan setelah perlakuan secara fisik dan bakteriologi, dan variabelkontrolnya adalah pH dan masa simpan ikan bandeng. Hasilnya dianalisis secara statistik. Simpulanpenelitian ini didapatkan bahwa selada ternyata baik digunakan sebagai bioreservasi untukpengawetan ikan bandeng. Disarankan agar pedagang ikan menggunakan daun slada sebagaibahan pengawet alami. Kata Kunci: Ikan bandeng, pengawet alami,  daun slada
Uji Kemampuan Ikan Maanvis (Pterophyllum altum) Ikan Plati Pedang (Xyphophorus helleri) dan Ikan Cupang (Betta splendens) sebagai Predator Larva Nyamuk Aedes aegypti Hamzah Muhammad Iqbal Aziz; Suprijandani Suprijandani; Narwati Narwati
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 13, No 2 (2022): April 2022
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf.v13i2.1638

Abstract

One of the efforts to control dengue hemorrhagic fever vector is biologically by using predatory fish larvae of Aedes aegypti. The purpose of this study was to analyze the differences in the abilities of Maanvis fish, Sword Plati fish, and Betta fish as predators of Aedes aegypti mosquito larvae, through a true experiment with a posttest only design with control group. Numerical data were obtained by counting 25 third instar larvae which were eaten by the three predatory fish in each treatment. The three predatory fish, and the control each got 6 times of replication. Observations were made for 1 hour. Data analysis was carried out using the Two Way Anova test. The results showed a p value <0.05 which means that there is a difference in the average speed ability between Maanvis fish, Sword Plati fish, and Betta fish in preying on Aedes aegypti mosquito larvae. The fastest average ability to prey on Aedes aegypti larvae for each fish was Maanvis fish = 24 fish, Sword Plati fish = 23 fish, and Betta fish = 25 fish.Keywords: predators; Maanvis fish (Pterophyllum altum); Sword Platy fish (Xyphophorus helleri); Betta fish (Betta splendens); Aedes aegyptiABSTRAK Salah satu upaya pengendalian vektor demam berdarah dengue adalah secara biologis dengan menggunakan ikan predator larva Aedes aegypti. Tujuan penelitian ini adalah menganalisis perbedaan kemampuan ikan Maanvis, ikan Plati Pedang, dan ikan Cupang sebagai predator larva nyamuk Aedes aegypti, melalui true experiment dengan desain posttest only with control group. Data numerik diperoleh dengan menghitung larva instar III sebanyak 25 ekor yang dimakan ketiga ikan predator dalam setiap perlakuan. Ketiga ikan predator, dan kontrol masing-masing mendapatkan replikasi sebanyak 6 kali. Pengamatan dilakukan selama 1 jam.  Analisis data diakukan menggunakan uji Two Way Anova. Hasil penelitian menunjukkan nilai p <0,05 yang berarti ada perbedaan rata-rata kemampuan kecepatan antara ikan Maanvis, ikan Plati Pedang, dan ikan Cupang dalam memangsa larva nyamuk Aedes aegypti. Kemampuan rata-rata tercepat dalam memangsa larva Aedes aegypti masing-masing ikan adalah ikan Maanvis = 24 ekor, ikan Plati Pedang = 23 ekor, dan ikan Cupang = 25 ekor.Kata kunci: predator; ikan Maanvis (Pterophyllum altum); ikan Plati Pedang (Xyphophorus helleri); ikan Cupang (Betta splendens); Aedes aegypti 
Pengaruh Penambahan Konsentrasi CMC dan Gliserol pada Larutan Edible Coating Gel Lidah Buaya (Aloe vera L.) Terhadap Mutu Buah Nanas (Ananas comosus) Nisrina Mufidah; Narwati Narwati; Bambang Sunarko; Ferry Kriswandana
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 13, No 2 (2022): April 2022
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf.v13i2.1630

Abstract

Pineapple is a fruit that contains many nutrients so it is good for consumption. To consume pineapple, it takes a long time to peel the skin, thus encouraging innovation to sell fresh pineapple in the form of sliced pineapple. Pineapple that is peeled more quickly loses quality. This can be prevented with edible coating of aloe vera. This research was conducted to determine the effect of aloe vera edible coating with the addition of CMC and glycerol, on the moisture content, weight loss, and organoleptic (color, texture, aroma, taste) of sliced pineapple. This research was a true experimental type with pretest-posttest with control group design. Variations in concentration of CMC (1%, 1.5%) and glycerol (0.5%, 1%) and were replicated 4 times so that there were 24 samples. Observational data including moisture content, weight loss, and organoleptic (color, texture, aroma, taste) were analyzed using the One Way ANOVA test. Until the 9th day of storage, the smallest decrease in water content was found in the G2C2 treatment, which was 84.04%. The smallest increase in weight loss was also found in the G2C2 treatment, which was 11.11%. The highest average organoleptic score on the parameters of color, aroma, texture, and taste was the G2C2 treatment. The provision of aloe vera edible coating on pineapple affects the water content, weight loss and organoleptic properties including color, aroma, texture and taste. The addition of CMC and glycerol concentrations affected the water content, weight loss, color, aroma, and texture but did not affect the taste of pineapple during storage. To improve the results of this study, it is necessary to carry out further research by examining the effect of giving aloe vera edible coating with the addition of CMC and glycerol on total dissolved solids and pH.Keywords: edible coating; Aloe vera; pineapple ABSTRAK Nanas merupakan buah yang mengandung banyak nutrisi sehingga baik dikonsumsi. Untuk mengonsumsi nanas, memerlukan waktu lama dalam pengupasan kulitnya, sehingga mendorong inovasi untuk menjual nanas segar dalam bentuk nanas potong. Nanas yang dikupas lebih cepat mengalami penurunan mutu. Hal tersebut dapat dicegah dengan edible coating dari lidah buaya. Penelitian ini dilakukan untuk mengetahui pengaruh pemberian edible coating lidah buaya dengan penambahan CMC dan gliserol, terhadap kadar air, susut bobot, dan organoleptik (warna, tekstur, aroma, rasa) nanas potong. Penelitian ini berjenis eksperimen murni dengan pretest-posttest with control group design. Variasi konsentrasi CMC (1%, 1,5%) dan gliserol (0,5%, 1%) dan dilakukan replikasi sebanyak 4 kali sehingga berjumlah 24 sampel. Data hasil pengamatan meliputi kadar air, susut bobot, dan organoleptik (warna, tekstur, aroma, rasa) dianalisis menggunakan uji One Way ANOVA. Hingga penyimpanan hari ke 9, penurunan kadar air terkecil terdapat pada perlakuan G2C2 yaitu sebesar 84,04%. Peningkatan susut bobot terkecil juga terdapat pada perlakuan G2C2 yaitu sebesar 11,11%. Rerata skor organoleptik tertinggi pada parameter warna, aroma, tekstur, dan rasa adalah perlakuan G2C2. Pemberian edible coating lidah buaya pada buah nanas berpengaruh terhadap kadar air, susut bobot dan organoleptik meliputi warna, aroma, tekstur dan rasa. Penambahan konsentrasi CMC dan gliserol berpengaruh terhadap kadar air, susut bobot, warna, aroma, dan tekstur namun tidak berpengaruh terhadap rasa buah nanas selama penyimpanan. Untuk menyempurnakan hasil penelitian ini, perlu dilakukan penelitian lanjutan dengan mengkaji pengaruh pemberian edible coating lidah buaya dengan penambahan CMC serta gliserol terhadap total padatan terlarut dan pH.Kata kunci: edible coating; lidah buaya; nanas
Gambaran Personal Hygiene dan Sanitasi Industri Rumah Tangga Produksi Tahu di Wilayah Kapas, Kabupaten Bojonegoro Nazahah Hunafa; Narwati Narwati; Winarko Winarko
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 13, No 2 (2022): April 2022
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf.v13i2.1679

Abstract

Personal hygiene of food handlers at tofu production IRTPs in the Cotton Area is known to not use PPE, smoke in the workplace, and pack directly by hand. The purpose of this study was to describe personal hygiene and sanitation for the home industry of tofu production in the Kapas Region, Bojonegoro Regency. This type of research is descriptive, with a population of all home industries producing tofu in the Cotton Region as many as 5 IRTPs. The test parameters were Escherichia coli on the palm swab sample of the handler and MPN Coliform on the tofu soaked water source sample. Data were analyzed descriptively. The results showed that the personal hygiene of the handlers was in sufficient category (47.69%). Industrial sanitation conditions are categorized as sufficient (44%). The swab results of 5 samples of the handlers' palms were all negative for Escherichia coli and the tofu soaking water source did not exceed the maximum limit of the MPN Coliform parameter as many as 3 industries.Keywords: personal hygiene; household food industry sanitation; Escherichia coli; MPN ColiformABSTRAK Personal hygiene penjamah makanan di IRTP produksi tahu di Wilayah Kapas diketahui tidak menggunakan APD, merokok di tempat kerja, dan pengemasan langsung dengan tangan. Tujuan penelitian ini adalah menggambarkan personal hygiene dan sanitasi industri rumah tangga produksi tahu di Wilayah Kapas, Kabupaten Bojonegoro. Jenis penelitian ini adalah deskriptif, dengan populasi seluruh industri rumah tangga produksi tahu di Wilayah Kapas sejumlah 5 IRTP. Parameter uji berupa Escherichia coli pada sampel swab telapak tangan penjamah dan MPN Coliform pada sampel sumber air rendaman tahu. Data dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa personal hygiene penjamah berkategori cukup (47,69%). Kondisi sanitasi industri berkategori cukup (44%). Hasil swab 5 sampel telapak tangan penjamah seluruhnya adalah negatif Escherichia coli dan sumber air rendaman tahu dalam keadaan tidak melebihi batas maksimum parameter MPN Coliform sebanyak 3 industri.Kata kunci: personal hygiene; sanitasi industri rumah tangga pangan; Escherichia coli; MPN Coliform
SWOT Analysis in Implementation of Health Protocols on Food Handlers for Covid-19 Prevention in Taman Prestasi, Surabaya City Culinary Center in 2021 Mayangsari Yunika Wijaya; Rusmiati Rusmiati; Narwati Narwati
International Journal of Advanced Health Science and Technology Vol. 2 No. 3 (2022): June
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v2i3.5

Abstract

The role of food handlers is to break the chain of transmission of Covid-19 by obediently implementing health protocols in places to eat. Objective: analyze the implementation of food-tailoring health protocols for the prevention of Covid-19 in the Culinary Center of Taman Prestasi Kota Surabaya. Analyze the implementation of food-tailoring health protocols for the prevention of Covid-19 in the Culinary Center of Taman Prestasi Kota Surabaya. This study is a descriptive observational study of a cross-sectional approach with SWOT analysis methods that are observed at the same time. The population of this study is food snatchers in the Culinary Center of Surabaya City Taman Prestasi. Food handlers in the culinary center of the most Taman Prestasi s are between 41-50 years old and female. Most high school-educated food vendors with a working period of between 1-5 years. Compliance of food handlers in the implementation of health protocols in the Culinary Center of Surabaya City Taman Prestasi with compliant criteria there are 19 (45%), and with non-compliant criteria, there are 23 (55%). Facilities and infrastructure in The Culinary Center of Taman Prestasi Surabaya City include criteria available in the application of health protocols with a percentage of 62%. The analysis of the implementation of food-enhancing health protocols with SWOT methods has quadrant I (progressive) criteria explaining the position of the Culinary Center of Surabaya City Taman Prestasi is strong and has the opportunity to develop efforts to prevent Covid-19 transmission by increasing the implementation of health protocols. Business actors routinely monitor and maintain the facilities and infrastructure available in the implementation of health protocols.
PEMBERDAYAAN PEDAGANG KAKI LIMA DALAM MENINGKATKAN SANITASI ALAT MAKAN DAN PERSONAL HYGIENE DI SENTRA WISATA JAMBANGAN SURABAYA Hermiyanti, Pratiwi; Suryono, Hadi; ., Narwati
Health Community Engagement Vol. 5 No. 1 (2023): Januari-April
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/hce.v3i2.22

Abstract

The Jambangan culinary tourism center consist of 20 booth selling snacks consisting of food and beverages managed by Dinas Koperasi Kota Surabaya. The presence of visitors from various walks of life requires hygienic management so that it does not have the potential to cause disease transmission caused by food/drinks eaten. Unhealthy food can be caused by the presence of microbes in food and the surrounding environment, unqualified personal hygiene of traders, unhealthy food processing, equipment used that does not meet health requirements. This service activity is one of the efforts made in minimizing microbial contamination on cutlery, one of which is by utilizing kaffir lime leaves as a natural disinfectant with a concentration of 100 mg/100 ml which can minimize the number of germs on cutlery by 79%. Another effort that supports solving the problem of the presence of E.coli contamination is by changing individual healthy behavior habits carried out by traders, namely personal hygiene.
PEMBERDAYAAN PEDAGANG KAKI LIMA DALAM MENINGKATKAN SANITASI ALAT MAKAN DAN PERSONAL HYGIENE Narwati, Narwati; Suryono, Hadi; Darjati, Darjati
Jurnal Pengabdian Masyarakat Sasambo Vol 5, No 2 (2024): Mei
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jpms.v5i2.1392

Abstract

Kondisi tempat cuci peralatan makan di Sentra Wisata Kuliner Taman Prestasi Surabaya sejumlah 35 stan (100%) memiliki wadah penirisan peralatan makan minuman yang berpotensi terjadinya kontaminasi. Sejumlah 42 pedagang, 22 orang (67%) diantaranya berpendidikan rendah dan belum pernah memperoleh pelatihan terkait personal hygiene penjamah makanan. Tujuan kegiatan pengabdian masyarakat ini adalah memberikan pemahaman bagi pedagang kaki lima Sentra Kuliner dalam menerapkan hygiene sanitasi alat makan dengan memanfaatkan kulit jeruk nipis serta personal hygiene. Kegiatan pendampingan ini dilakukan pendekatan secara luring yang terdiri dari simulasi metode pencucian peralatan makan dan pembuatan desinfektan alami berbahan dasar limbah kulit jeruk nipis, serta penyuluhan metodedengan menyertakan leaflet sebagai bentuk promosi kesehatan.  Hasil kegiatan berupa  ekstrak desinfektan alami dari limbah kulit jeruk nipis dalam bentuk larutan, peningkatan pengetahuan personal hygiene pedagang kaki lima, leaflet teknik pencucian alat makan dan publikasi Jurnal Nasional. Kegiatan pengabdian kepada masyarakat program kemitraan masyarakat yang dilaksanakan di Sentra Wisata Kuliner Taman Prestasi Surabaya memberikan kontribusi dalam peningkatan pengetahuan pedagang kali lima dalam memanfaatkan limbah kulit jeruk nipis dan dalam menerapkan sanitasi peralatan makan serta personal hygiene dalam upaya mencegah foodborne disease. 
DAYA SERAP ARANG AKTIF TONGKOL JAGUNG SEBAGAI MEDIA FILTER DALAM MENURUNKAN KADAR BESI (Fe) PADA AIR Suwantiningsih, Suwantiningsih; Khambali, Kahmbali; Narwati, Narwati
Ruwa Jurai: Jurnal Kesehatan Lingkungan Vol. 14 No. 1 (2020)
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/rj.v14i1.2170

Abstract

Corn cobs are a solid waste that has not been maximally utilized and can pollute the environment. Corn cobs can be used as activated charcoal because they contain cellulose (41%) and hemicellulose (36%). The research objective was to determine the ability of corncob activated charcoal to reduce water iron (Fe) content in water.True Experiment research with pretest-posttest design with control group design with 6 repetitions. The mass variation of corn cobs activated charcoal in the filter media used was 2,920 gr, 4,380 gr, and 5,840 gr. The number of samples of the artificial iron solution used for each repetition of each of the variations in the mass of the adsorbent was 7 litres so that the total required was 168 litres. The data obtained were analyzed using One Way Anova.The results showed the levels of Fe after treatment in the mass variation of activated charcoal cob 2920 g was 2.55 mg / L, at 4,380 g mass was 1.67 mg / L, and in the mass 5.840 g was 0.64 mg / L. The highest reduction efficiency in iron content was in the mass of 5,840 grams which was able to reduce Fe levels up to 85.70%.This study proves that activated corn cobs can be used as an absorbent to reduce levels of iron (Fe) in water. 
Borax Content of Meatballs in Market X Area Surabaya Indonesia Zukrisningtyas, Liza Fajrin; Narwati, Narwati; Hermiyanti, Pratiwi; Marlik, Marlik
International Journal of Advanced Health Science and Technology Vol. 3 No. 6 (2023): December
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v3i6.302

Abstract

Borax was still utilized in the process of making food, one of which was making meatballs. Meatball traders added borax to extend the short shelf life of meat and increase the chewy texture, as well as to give the meatballs a more white color. The research objective was to analyze the borax content of meatball samples in market X Surabaya, Indonesia in 2023. Analytical observational research method, the variables studied were the physical quality of meatballs and the borax content in meatballs. The object of this research was 12 meatballs sold by all vendors in Market X Surabaya, Indonesia. The results of the organoleptic test researched obtained 4 meatball samples (34%) with good assessment criteria, most of the 7 meatball samples (58%) with sufficient assessment criteria, and 1 meatball sample (8%) with poor assessment criteria. Laboratory test results 1 meatball sample (8%) contained borax, with physical characteristics of chewy texture, pale gray color, tart taste, and fishy smell. The conclusion of this studied was that 1 out of 12 samples had physical characteristics of meatballs containing borax and borax content was related to the organoleptic test with a significant valued of p-value = 0. 032. Suggestions for traders to used alternative ingredients to replaced borax, namely carrageenan (seaweed) to improved the physical quality of meatballs in terms of texture, color, and smell.
Co-Authors Adistya Galih P Agustin Dewi Aida Fithriyah Ambarwati Ambarwati Andy Arya Maulana Wijaya Annisa Nur Islamiar Anwar, Nirmala Sari Arroyan, Fadel Arwan, Laode Asfiatus S. Rizkia Astri S Rinda Bambang Sunarko Bambang Sunarko Bambang Sunarko Chairudina S. Erin Darjati Darjati Darjati, Darjati Dealivy Hangga Arvin Deddy Adam Demes Nurmayanti Dessy Sylviana Devi Arifatin Giyanti Dhea Elok Apriliani Dhea Vara Adellya Diana Nerawati Diaz Ramadhani Dita Nur Kusumawati Erna Triastuti Ervalia Zamilanti, Zilca Fadlilah, Hidayatul Ferdiansyah, Fariztyo Yusuf Ferry Kriswandana Ferry Kriswandana Fuadi, Muhammad Yusron Hadi Suryono Hamzah Muhammad Iqbal Aziz Henny Trisyanti Hermiyanti, Pratiwi Hesti Riski Febry Sohpyana I Putu Krysna Anom Putra Ika Agustina Imam Thohari Imam Thohari Iva Rustanti Eri Wardojo Jahami, Jasti Jesica Gabriella Tapiory Khambali, Khambali Koerniasari . Lestari Dwi Utami Margono . Marlik Mawangsari, Putri Mayangsari Yunika Wijaya Mirasa, Yudied Agung Mohammad Nur Hamzah Muhammad Hidayatullah Nasution, Aldi Syahputra Nazahah Hunafa Nerawati Diana A.T Ngadino, Ngadino Nia Nur Azizah Nisrina Mufidah Novi Nur Pratiwi Nur Anisah Apriliani nur haidah Nur Rafiqa Puspita Sari Nurhaidah Nurhaidah Nurmawati Nurmawati Putra, Farhan Kusuma Putri Arida Ipmawati, Putri Arida Rachmaniyah Rinda Astri Setyawati Rokhmalia, Fitri Rosida Al Indansah Rusmiati Rusmiati Rusmiati Sa'ban, L.M Azhar Sari, Ernita Selfi’un Linda Apsari Sharen Liestya Santosa Silvia Retna Ning Tyias Sri Anggraeni Suwantiningsih, Suwantiningsih Umi Rahayu Vivick Artha R S Winarko, Winarko Yuliana Ngasarotun Zukrisningtyas, Liza Fajrin Zulia Hanin Nugraini