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All Journal Jurnal Gizi NUTRIRE DIAITA Journal of Nutrition College Jurnal Ekologi Kesehatan Indonesian Journal of Human Nutrition Jurnal Riset Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Journal of Health Education GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat JUARA : Jurnal Olahraga Jurnal Kreativitas PKM Jurnal Kesehatan JURNAL GIZI DAN KESEHATAN JOURNAL HEALTH AND NUTRITIONS Physical Activity Journal (PAJU) Community Development Journal: Jurnal Pengabdian Masyarakat Sport and Nutrition Journal Jurnal Sains Kesehatan Jurnal Gizi Kerja dan Produktivitas Health Publica : Jurnal Kesehatan Masyarakat International Journal of Multidisciplinary: Applied Business and Education Research Idea Pengabdian Masyarakat Nutrisia Indonesian Journal of Public Health Nutrition (IJPHN) NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pangan Kesehatan dan Gizi (JAKAGI) EJOIN : Jurnal Pengabdian Masyarakat JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Jurnal Riset Gizi Jurnal Riset Gizi Darussalam Nutrition Journal

Rachmanida Nuzrina

Universitas Esa Unggul

Author-ID : 336239

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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HUBUNGAN SIKAP DAN PENGETAHUAN SISWI TERHADAP KEPATUHAN KONSUMSI TABLET TAMBAH DARAH Kirana Murnariswari; Rachmanida Nuzrina; Lintang P Dewanti; Nadiyah Nadiyah
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6757

Background: Anemia is one of the global public health problems which affect 1.62 billion world population. One of the government's programs to prevent and combat anemia on female adolescents are PPAGB programs with administration of one Fe tablet consumption once a week for a year. But not all female adolescents adhere to consume Fe Tablets which given from the program.Objective: To determine the correlation between female students' knowledge and attitude related with anemia on Fe-tablets compliance on PPAGB Programs in 26's National Junior High School (SMPN 26) Bekasi City, West Java. Method: A research survey with cross-sectional design. Sampling technique with systematic random sampling to obtain 100 respondents. Data were analyzed with Chi-Square test. Result: The results showed that attitudes and knowledge related to anemia were correlated with Fe-tablets consumption and compliance. The Chi-Square test showed the relationship between attitude and Fe-tablets compliance with p-value 0.000; 0.005, also relationship between knowledge related to anemia and Fe-tablets consumption with p-value 0.002; 0.005Conclusion: There are a relationship between female students' attitude and knowledge related to anemia on Fe-tablet compliance on PPAGB Program at 26's National Junior High School (SMPN 26) Bekasi City, West Java.

HUBUNGAN PENGETAHUAN, KONSUMSI CAIRAN DAN STATUS GIZI DENGAN STATUS HIDRASI PADA KURIR EKSPEDISI Fitri Kurniawati; Laras Sitoayu; Vitria Melani; Rachmanida Nuzrina; Yulia Wahyuni
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6428

Background: Hydration results from body fluids balance, while dehydration results from body fluids imbalance. Dehydration can result from losing too much water, not drinking enough or both of these things. There are certain job who has special needs for fluids especially who works in hot environments.Objective: To determine the relationship between knowledge, fluid intake and nutritional status with hydration status in expedition couriers.Methods: A cross-sectional design with 44 expedition couriers as the research subject. Knowledge of fluids were obtained using a questionnaire, fluid intake were obtained by interview using repeated 24-h food recall, nutritional status were obtained by using BMI and the hydration status were obtained by urine specific gravity using urinalysis reagent strips. The data was processed and analyzed using Pearson correlation test.Results: Most of the respondents had sufficient knowledge (59.1%). The average fluid intake of the respondents were 2562 mL. Most of the respondents had normal nutritional status (45.4%). Almost half of respondents has pre-dehydration (45.5%). There were arelationship between knowledge of fluids and hydration status (p=0,0001, r=-0,514), also between fluid intake and hydration status (p=0,0001, r=-0,685). There is no relationship between nutritional status and hydration status (p=0,337, r=0,148).Conclusion: Fluid intake and hydration status on expedition couriers are still not as expected, even though expedition couriers have sufficient knowledge.

MEDIA “FRIDGE MAGNET SERIES” MENINGKATKAN PENGETAHUAN DAN SIKAP HIGIENE SANITASI IBU RUMAH TANGGA Gita Mustoviani; Rachmanida Nuzrina
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6761

Background: Most of housewives do not understand food sanitation hygiene yet. It caused by lack of education on households food sanitation hygiene. The importance of food sanitation hygiene education to prevent foodborne diseases. One of the educational media which can used is the educational fridge magnet series media.Objective: To assess the impacts of educational fridge magnet series media towards knowledge and attitude improvement related with housewives' hygiene food sanitation.Methods: A quasi-experimental study with a non-equivalent control group pretest-posttest design. Subjects were devided into two gropus, 31 subjects from the intervention group and 30 subjects in control group. In the intervention group, subjects were given educational fridge magnet series media and lecturing session, while the control group were given lecturing-session only. Data analysis were used Paired Sample T-test, Wilcoxon, Independent Sample T-test, and Mann-Whitney.Results: There were significant differences on housewives' knowledge before and after education in the intervention group (p=0,000) and control (p=0,015). There were differences on attitudes before and after education in the intervention (p=0,000) and control (p=0,022). Knowledge score were increased by 20,00 and attitude score by 9,59 in the intervention group after education with fridge magnet series media. In the control group, the knowledge score after education were increased from 3,66 only. Meanwhile, the attitude score showed decrease by 1,98. After education, there were differences in knowledge (p=0.000) and attitudes (p= 0,000) between the two groups.Conclusion: Educational fridge magnet series media has impacts on increasing housewives' knowledge and attitudes related food sanitation hygiene. Interventions with educational media more effective than lecturing-session.

CERMIN EDUKASI MENINGKATKAN PENGETAHUAN DAN SIKAP HIGIENE PERSONAL PENJAMAH MAKANAN Putri Ronitawati; Nadina Karima; Vitria Melani; Mertien Sa'pang; Rachmanida Nuzrina
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6443

Background: Personal hygiene is the basic principle of foodservice. Poor personal hygiene practices can lead to increase risk of microbial contamination in food. The personal hygiene of Islamic boarding schools’ food handlers are still low related to lack of knowledge. It caused by various factors, such as knowledge, attitudes, education, length of work, and habits on processing foodObjective: To examine the effect of mirroring education on the personal hygiene’s knowledge and attitudes of Islamic boarding school food handlers’ in Jombang.Methods: A pre-experimental study with a pretest-posttest group design. Total sampling were 41 food handlers in Islamic boarding school in Jombang. Data were analyzed by Paired Sample T-test and Wilcoxon test.Results: The age distribution of the respondents were 2,4% as the oldest age (58 years old) and 7,3% as the youngest age (17 years old), 26 respondents (63,4%) had working period 4 years and 22 people (53,7%) with low education. Knowledge and attitude about personal hygiene before and after education were significantly different (p=0, 01), also There were differences in knowledge and attitude about personal hygiene before and one week after education (p=0,01).Conclusion: Mirroring education can improve personal hygiene’s knowledge and attitudes of food handlers.

PERILAKU FOOD TABOO PADA IBU HAMIL DAN FAKTOR YANG MEMPENGARUHINYA DI PUSKESMAS PAMARAYAN KABUPATEN SERANG, BANTEN Ashifa Meyta Kristya; Laras Sitoayu; Rachmanida Nuzrina; Putri Ronitawati; Mertien Sa’pang
JURNAL EKOLOGI KESEHATAN Vol 20 No 2 (2021): JURNAL EKOLOGI KESEHATAN VOLUME 20 NOMOR 2 TAHUN 2021
Publisher : Puslitbang Upaya Kesehatan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jek.v20i2.4669

ABSTRACT Food taboo is a hereditary dietary taboo that is not necessarily true. The health problem that can occur due to the food taboo is the lack of nutrient intake for pregnant women. The prevalence of food taboo behavior at Pamarayan Health Center, Serang District, Banten in 2019 was 66%. The purpose of this study was to determine the relationship between food knowledge, education level, socio-cultural environment and history of health problems with food taboo behavior among pregnant women at Pamarayan Health Center. This study used a cross sectional study design by conducting interviews. The sample of this research was 136 pregnant women. Data was collected offline by implementing health protocols. Statistical test using the chi-square test. The results of the study show that pregnant women who behave in food taboo (64%), lack of food knowledge (72.8%), low education level (66.9%), good socio-cultural environment (59.6%) and a history of health problems (72.8%). Factors that have a relationship with food taboo behavior is food knowledge (OR=2,840), education level (OR=2,614), socio-cultural environment (OR=3,402) and a history of health problems (OR=2,428). The conclusiont is that there is a relationship between food taboo behavior with food knowledge, education level, socio-cultural environment and a history of health problems at Pamarayan Health Center. Suggestions for conducting counseling about the food taboo by involving local community leaders. Keywords: Food Taboo, Pregnant, Women ABSTRAK Food taboo merupakan suatu pantangan makanan terutama pada ibu hamil, secara turun temurun dan belum tentu kebenarannya, sehingga menyebabkan kurangnya asupan zat gizi. Prevalensi perilaku food taboo di Puskesmas Pamarayan, Kabupaten Serang, Banten tahun 2019 yaitu 66%. Tujuan penelitian ini adalah untuk mengetahui hubungan pengetahuan makanan, tingkat pendidikan, lingkungan sosial budaya dan riwayat gangguan kesehatan dengan perilaku food taboo pada ibu hamil di Puskesmas Pamarayan. Penelitian ini menggunakan desain penelitian cross sectional dengan melakukan wawancara. Sampel penelitian ini yaitu 136 ibu hamil. Pengambilan data dilakukan secara offline dengan menerapkan protokol kesehatan. Uji statistik menggunakan uji chi-square. Hasil penelitian menunjukan, ibu hamil yang berperilaku food taboo (64%), pengetahuan makanan kurang (72,8%), tingkat pendidikan rendah (66,9%), lingkungan sosial budaya baik (59,6%) dan riwayat gangguan kesehatan (72,8%). Faktor yang memiliki hubungan dengan perilaku food taboo ialah pengetahuan makanan (OR=2,840), tingkat pendidikan (OR=2,614), lingkungan sosial budaya (OR=3,402), dan riwayat gangguan kesehatan (OR=2,428). Kesimpulan ada hubungan antara perilaku food taboo dengan pengetahuan makanan, tingkat pendidikan, lingkungan sosial budaya dan riwayat gangguan kesehatan di Puskesmas Pamarayan. Saran melakukan penyuluhan mengenai food taboo dengan melibatkan tokoh masyarakat sekitar. Kata kunci: Tabu Makanan, Ibu Hamil

PENINGKATAN PENGETAHUAN PENJAMAH MAKANAN TERKAIT PEMBINAAN KANTIN SEHAT Putri Ronitawati; Rachmanida Nuzrina; Prita Dhyani Swamilaksita; Laras Sitoayu; Vitria Melani; Nazhif Gifari
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 1 (2020): Maret
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Universitas Esa Unggul merupakan institusi pendidikan yang memiliki fasilitas kantin yang berada dalam lingkungan kampus. Saat ini, kantin Esa Unggul dikelola oleh PT. Indonusa dan Departemen sarana prasarana Universitas Esa Unggul (UEU) belum mendapat pembinaan yang terkait tentang higiene sanitasi. Pembinaan ini membutuhkan kerjasama semua pihak baik dari Dinas Kesehatan maupun Institusi terkait dalam lingkungan Universitas Esa Unggul (UEU). Kantin UEU memiliki 12 gerai yang terdiri dari 26 penjamah makanan. Kantin memiliki peranan untuk memenuhi kebutuhan mahasiswa dan pegawai Universitas Esa Unggul. Tindakan preventif dilakukan dalam upaya untuk mencegah keracunan dan bahaya lain yang terkait dengan food borne disease. Kegiatan yang telah dilakukan berupa observasi awal terkait standar sebuah kantin sehat serta edukasi mengenai kantin yang sehat, higiene sanitasi, higiene personal, menu yang sesuai dengan prinsip gizi seimbang serta perubahan setelah dilakukan kegiatan tersebut. Hasilnya menunjukkan bahwa ada perubahan yang baik terkait pengetahuan penjamah makanan serta adanya perubahan perilaku yang tercermin dengan penggunaan Alat Pelindung Diri (APD) yang lengkap. Abstract: Universitas Esa Unggul is an educational institution that has canteen facilities within the campus environment. At present, the canteen managed by Pt. Indonesia and the Department of Infrastructure has not received relevant guidance on sanitization hygiene. This guidance requires cooperation off all parties, both from the Health Service and related institutions within Universitas Esa Unggul. UEU Canteen has 12 outlets consisting of 26 food handlers. The canteen has a role to meet the needs of students and employees of Universitas Esa Unggul. Preventive action is taken in an effort to prevent poisoning and other hazards associated with foodborne disease. Activities have carried out in the form of preliminary observations related to the standards of a healthy canteen as well as education about healthy canteens, hygiene sanitation, personal hygiene, menus that are in accordance with the principles of balanced nutrition and changes after the activities are carried out. The results show that there are good changes related to knowledge of food handlers as well as changes in behavior reflected by the use of personal protective equipment or PPE that is complete

EDUKASI GIZI SEIMBANG DAN AKTIVITAS FISIK DALAM UPAYA PENCEGAHAN OBESITAS REMAJA Nazhif Gifari; Rachmanida Nuzrina; Putri Ronitawati; Laras Sitoayu; Mury Kuswari
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 1 (2020): Maret
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Masalah obesitas pada remaja akan berdampak pada risiko Penyakit Tidak Menular (PTM) saat dewasa. Kegiatan ini bertujuan untuk meningkatan pengetahuan gizi seimbang dan aktivitas fisik bagi remaja di DKI Jakarta. Masalah gizi lebih pada remaja dapat diatasi dengan menerapkan gizi seimbang dan membiasakan melakukan aktivitas fisik setiap hari. Sebanyak 50 siswa obesitas dari kelas X dan XI siswa dengan status gizi obesitas. Kegiatan ini dengan dilakukan dengan beberapa tahap kegiatan, pmeberian teori dan aplikasi materi gizi seimbang dan juga pemberian teori serta praktek melalui gerakan sederhana untuk melakukan aktivitas fisik. Semua peserta sangat antusiasme untuk mengikuti tiap materi serta gerakan-gerakan aktivitas fisik sehingga diharapkan dapat dilakukan setiap hari, tidak hanya di sekolah namun di rumah juga dapat melakukan. Hasil kegiatan pengabdian masyarakat ini diharapkan dapat meingkatkan kualitas kesehatan remaja serta dapat diimplementasi dalam bentuk program berkelanjutan oleh para civitas akademik di Sekolah.Abstract: The obesity problems in adolescents will have an impact on the risk of non-communicable diseases (NCD) as adults. This objective of this activity to increase knowledge of a balanced diet and physical activity for teenagers in DKI Jakarta. The obesity problem in adolescents can preventive by implementing a balanced diet and getting into physical activity every day. The subjects were 50 obese high school students (X and XI high school). This activity is carried out with several stages of activity, providing theories and application of a balanced nutritious diet and also providing theory and practice through a simple exercise to carry out physical activities. All participants were very enthusiastic to follow each material and physical activity so that it was expected to be done not only at school but at home. The results of these community activities are expected to improve the quality of adolescent health and can be implemented in the form of programs by the academic community at the School

LATIHAN BOOTCAMP MEMBANTU MENINGKATKAN KEBUGARAN KARYAWAN INDOFOOD Mury Kuswari; Nazhif Gifari; Rachmanida Nuzrina
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 1 (2020): Maret
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Program latihan atau olahraga ditempat kerja merupakan salah satu kegiatan yang memiliki banyak manfaat terhadap kesehatan dan kebugaran karyawan. Produktivitas kerja dan menurunkan berbagai macam resiko penyakit tidak menular. Salah satu latihah yang popular dan cocok untuk karyawan adalah latihan Bootcamp. Kegiatan ini dilakukan pada karyawan Indofood sebanyak 70 orang. Bootcamp terdiri dari 10 pos yang dirancang untuk melatih seluruh anggota tubuh agar hasilnya lebih optimal. Seluruh karyawan sangat senang dan bersemangat mengikuti latihan Bootcamp ini karena gerakannya sangat mudah tetapi membutuhkan energi yang lumayan besar serta meningkatkan kebersamaan antar karyawan. Hasil pengabdian masyarakat ini diharapkan dapat meningkatkan kebugaran serta produktivitas karyawan dan dapat diaplikasikan pada berbagai perusaaan di Indonesia.Abstract: Workout or exercise programs at work are one of the activities that have many benefits to the health and fitness of employees. Work productivity and reduce various risks of non-communicable diseases. One of the most popular and suitable trainings for employees is Bootcamp training. This activity was carried out on 70 Indofood employees. Bootcamp consists of 10 posts designed to train all members of the body so that the results are more optimal. All employees are very happy and eager to take part in this Bootcamp training because the movements are very easy but require a considerable amount of energy and increase togetherness between employees. The results of community service are expected to improve employee fitness and productivity and can be applied to various companies in Indonesia

PELATIHAN PENINGKATAN KEMAMPUAN ANALISIS STATISTIK KESEHATAN MENGGUNAKAN APLIKASI SPSS PADA MAHASISWA TINGKAT AKHIR Nanda Aula Rumana; Laras Sitoayu; Rachmanida Nuzrina
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): volume 3 Nomor 1 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i1.3984

Mahasiswa merupakan kaum intelektual di perguruan tinggi dimana adanya tuntutan untuk dapat melakukan penelitian yang dapat dituangkan dalam skripsi/tugas akhir. Namun kendala yang dialami mahasiswa tingkat akhir adalah kesulitan dalam melaksanakan penelitian terutama saat mengolah dan menganalisis data statistik serta menyajikan informasi yang tepat. Kegiatan Pengabdian berupa pemberian materi, diskusi serta workshop statistik kesehatan menggunakan aplikasi SPSS yang dilaksanakan selama lima hari dari tanggal 27 Oktober-1 Oktober 2021. Pelatihan diberikan oleh tiga pemateri yang terbagi atas bagian pengenalan data, teori hipotesis, pengenalan Software SPSS serta analisis data deskriptif dan inferensial melalui berbagai macam uji statistik. Berdasarkan hasil pengabdian dapat disimpulkan bahwa pengetahuan mahasiswa meningkat mengenai ilmu statistika, pemahaman mahasiswa juga meningkat tentang ilmu statistik, selain itu mahasiswa juga memiliki keterampilan dalam mengoperasikan software olah data penelitian yaitu SPSS.

Sistem Penyelenggaraan Makanan, Preferensi Menu dan Tingkat Kepuasan di PPLP Jawa Barat Aditya Sagara Putra; Putri Ronitawati; Laras Sitoayu; Rachmanida Nuzrina; Vitria Melani
Ghidza: Jurnal Gizi dan Kesehatan Vol 5 No 1 (2021): July
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v5i1.152

Preferensi konsumen menggambarkan suatu kecenderungan perilaku konsumen pada pola konsumsi dan daya tarik mereka terhadap nilai-nilai yang disediakan oleh pihak penyelenggara makanan. Penelitian ini bertujuan untuk mengetahui analisa penyelenggaraan makanan, hubungan preferensi menu dengan tingkat kepuasan makanan di Pusat Pendidikan Latihan Pelajar (PPLP) Jawa Barat. Jenis penelitian ini adalah penelitian Cross Sectional dengan metode survey observational. Sampel sebanyak 81 responden dengan menggunakan teknik pengambilan sampel purposive sampling. Analisa statistik menggunakan Uji Korelasi Pearson. Penelitan ini menunjukkan bahwa preferensi menu memiliki hubungan dengan tingkat kepuasan makanan (p=0.000), tidak ada hubungan antara variasi menu dengan tingkat kepuasan makanan (p=0.630), penampilan makanan memiliki hubungan dengan tingkat kepuasan makanan (p=0.000), dan rasa makanan memiliki hubungan dengan tingkat kepuasan makanan (p=0.000). Semakin pihak institusi memperhatikan preferensi menu atlet, maka atlet akan merasa puas dengan penyelenggaraan makanan yang disediakan institusi

Co-Authors Aditya Sagara Putra Alda Luna Maedah Amalia, Dea Sofa Amelia Avissa Anggraeni, Dini Anni Fathiya Aprilita Rina Yanti Arofah, Sari Nur Ashifa Meyta Kristya Asmarani, Intan Dwi Aspiyani Aspiyani Ayla Namira Handzolah Azari, Hanifah Barqin, Gesa Aldin Budiarti, Tia Bunga F Ayupradinda Christine Novi Arista Dayamanti, Didit Desi Fitriani Dessy Aryanti Utami Destyana, Riche Mia Dewanti, Lintang P Dewanti, Lintang Purwara Dewi, Fitriana Dhea Mardani Nur Mardani Dudung Angkasa Dwi Juliani, Kurnia Dyah Annisa Anggraini Erry Yudhya Mulyani Estofany, Fredy Falik Hutasuhut Faridah, Syiva Nurul Ferlica Pustisari Ferlica Pustisari Fernanda, Catrine Finandita Widia Andriani Fitri Handayani Fitri Kurniawati Fitri Kurniawati Fitrianita Wulandari Gifari, Nazhif Gita Mustoviani Graciella Graciella Hafika Yunisari Pradina Hanifah Azari Harna, Harna Hendra Wijaya Idrus Jus'at Idrus Jus'at Indriani, Dwi Rizky Intan Silviana Mustikawati Irdilla, Calely Iskari, Ngadiarti Jeallyza Muthia Azra Jesi Arianti Jus'at, Idrus Jusat, Idrus Karima, Nadina Khaerani, Annisa Kirana Murnariswari Kuswary, Muri Laras Sitoayu Lintang P Dewanti Lintang Purwara Maria Tambunan Maria Tambunan Mariana Sari Maulanah Azizah Maya Fernandya Milka Alana Sabu Muniroh, Muniroh Murnariswari, Kirana Mury Kuswari Mustikawati, Intan Silviana Mustoviani, Gita Myra, Sofhie Nabilah, Anisa Nadina Karima Nadiyah Nadiyah Nadiyah Nadya Fauziyah Efendi Nazhif Ghifari Ninda Aini Syaher Novia Indri Saputri Novianti, Anugerah Novianti, Anugerah Novianti, Anugrah Novita Sari Widyastiti Nuraldimas, Asri Okta Diana Pramono Parapat, Ruth Gracia Dau Vanes Prabowo, Mas Dwi Yoga Pratiwi Pratiwi Prita Dhyani Swamilaksita Putri Nurhasanah Putri Nurhasanah Yahya Putri Nurhasanah Yahya Putri Ronitawati Putri, Vina Rizky Rahmauldianti Safitri Rakhmawati, Yenny Dewi Ratna Dwi Ismianti Rhanum Darmayanti Rian Adi Pamungkas Rifki, Muhammad Ainur Rosya, Ernalinda Sa'pang, Mertien Salma Khairunnisa Tsabita Salsabilah, Ghea Yasfi Silfianti, Silfianti Sri Teguh Rahayu, Sri Teguh Suci Justickarin Suciana, Aulya Marthadina Suciana Sugeng Wiyono Sukma Wati Susanti, Tazkiyyah Khanifah Thalia Tsalsa Sa'adah Utami, Dessy Aryanti Vitri, Aprilianti Vitria Melani, Vitria Wahyuni, Yulia Wido Gamani Yollanda, Prita Delvia Yulia Wahyuni Yuni Pradilla Fitri

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