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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia NUTRIRE DIAITA Journal of Nutrition College Jurnal Ekologi Kesehatan Indonesian Journal of Human Nutrition Jurnal Riset Gizi Darussalam Nutrition Journal GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Kesehatan Indonesia Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS HSG (Health Science Growth) Journal Indonesian Journal of Global Health research Sport and Nutrition Journal Jurnal Sains Kesehatan Journal SAGO Gizi dan Kesehatan Health Publica : Jurnal Kesehatan Masyarakat Jurnal Pengabdian kepada Masyarakat International Journal of Multidisciplinary: Applied Business and Education Research Idea Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Nutrisia Indonesian Community Journal Jurnal Gizi dan Kuliner JURNAL AGROINDUSTRI HALAL Asian Journal of Healthcare Analytics Jurnal Riset Teknologi dan Inovasi Pedidikan (JARTIKA) Jurnal Riset Gizi Media Penelitian dan Pengembangan Kesehatan Jurnal Riset Gizi
Putri Ronitawati
Universitas Esa Unggul
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Perbedaan pengetahuan, sikap, higiene personal dan cemaran mikroba di pondok pesantren kota dan desa Febriyani Febriyani; Putri Ronitawati; Vitria Melani; Mertien Sa'pang; Lintang Purwara Dewanti
Darussalam Nutrition Journal Vol 6, No 1 (2022): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v6i1.5800

Abstract

Background: Healthy and clean food is the basic principle of institutional food administration. In the practice of organizing mass meals such as in Islamic boarding schools, the risk of food poisoning in students can be caused by various factors. These include lack of knowledge and sanitation hygiene, especially for food handlers. Objective: To determine differences in knowledge, attitudes, personal hygiene of food handlers, and microbial contamination in urban and rural Islamic boarding schools. Method: Used a cross-sectional design, with 13 respondents in urban Islamic boarding schools and 18 respondents in rural Islamic boarding schools. The data collection instruments include knowledge, attitude, personal hygiene, and food safety score (SKP) questionnaires. The germ numbers were tested using the total plate count (TPC) and most probable number (MPN) methods. Data analysis using Independent T-Test test. Results: The knowledge, attitudes, and personal hygiene of respondents in rural Islamic boarding schools were higher than those in urban boarding schools. Bivariate analysis showed that there was a significant difference in personal hygiene in the two groups of Islamic boarding schools (p=0,002). Conclusion: Food handlers have not fully implemented the principles of personal hygiene. It is necessary to conduct training and counseling for food handlers in Islamic boarding schools to improve the quality of the food produced for the students. AbstrakLatar Belakang: Penyediaan makanan yang sehat dan bersih merupakan prinsip dasar penyelenggaraan makanan institusi. Dalam praktik penyelenggaraan makanan massal seperti di pondok pesantren, risiko keracunan makanan pada siswa dapat disebabkan berbagai faktor. Diantaranya kurang pengetahuan dan penerapan higiene sanitasi khususnya pada penjamah makanan. Tujuan: Mengetahui perbedaan pengetahuan, sikap, personal higiene penjamah makanan dan cemaran mikroba di pondok pesantren kota dan desa. Metode: Rancangan cross-sectional, dengan 13 responden di pondok pesantren kota dan 18 responden di pondok pesantren desa. Instrumen pengumpulan data meliputi kuesioner pengetahuan, sikap, personal higiene, dan formulir skor keamanan pangan (SKP). Angka kuman diuji dengan metode total plate count (TPC) dan most probable number (MPN). Analisis data menggunakan uji T-Test Independent. Hasil: Pengetahuan, sikap, dan higiene personal responden di pondok pesantren desa lebih tinggi dibandingkan dengan pondok pesantren kota. Analisis bivariat menunjukkan tidak terdapat perbedaan yang signifikan pada pengetahuan (p= 0,417) dan sikap (p=0,089) di kedua kelompok pesantren. Terdapat perbedaan signifikan pada higiene personal di kedua kelompok pesantren (p=0,002). Simpulan: Penjamah makanan belum sepenuhnya menerapkan prinsip personal hygiene. Perlu dilakukan pelatihan dan penyuluhan bagi penjamah makanan di pondok pesantren untuk meningkatkan kualitas makanan yang dihasilkan untuk para santri.
Permen Jelly Kepala Lele Dumbo dan Sari Buah Naga Tinggi Kalsium Risa Martiana; Nadiyah Nadiyah; Vitria Melani; Putri Ronitawati; Harna Harna
JURNAL NUTRISIA Vol 23 No 2 (2021): September (2021)
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v23i2.234

Abstract

Latar Belakang: Konsumsi kalsium anak usia 2-12 tahun di Indonesia sangat jauh dari kebutuhan AKG per hari, kalsium merupakan mineral yang berperan dalam pertumbuhan serta menjaga kesehatan tulang dan gigi. Tulang kepala ikan lele dumbo mempunyai potensi sebagai alternatif bahan makanan kaya akan kalsium. Pangan lokal seperti buah naga dalam 100 gram memiliki vitamin C sebanyak 9,4 mg, yang dimana vitamin C berfungsi sebagai stabilitas kolagen dan pembentukan tulang. Potensi bahan tersebut ditambahkan dalam pembuatan permen jelly untuk meningkatkan asupan kalsium. Tujuan: Mengetahui kandungan gizi, uji organoleptik, dan sifat fisik permen jelly penambahan tepung kepala lele dumbo dan sari buah naga merah. Metode: Jenis penelitian ini adalah eksperimental. Terdapat empat formulasi dengan penambahan sari buah naga dan tepung kepala lele yang berbeda-beda yaitu, J0 (100:0), J1 (75:25), J2 (50:50), dan J3 (25:75). Analisis yang dilakukan meliputi proksimat, kalsium, vitamin C, total gula, sifat fisik, dan organoleptik. Analisis statistik untuk melihat perbedaan nilai gizi menggunakan One Way Anova dan uji lanjut Duncan. Hasil: Kandungan kalsium tertinggi terdapat pada J3 sebesar 2712 gram, vitamin C tertinggi terdapat pada J1 sebesar 75,44 gram. Kesimpulan: Formulasi J1 sebagai formulasi terpilih memenuhi 123% kalsium, 51,44% vitamin C per 100 gram nya.
Perencanaan Menu, Preferensi Menu, Terhadap Biaya Sisa Makanan dan Zat Gizi Yang Hilang Putri Ronitawati; Bunga F Ayupradinda; Laras Sitoayu; Mertien Sa'pang; Rachmanida Nuzrina
JURNAL NUTRISIA Vol 24 No 1 (2022): Maret 2022
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v24i1.245

Abstract

Abstrak Latar Belakang: Salah satu rangkaian kegiatan penyelenggaraan makanan yaitu perencanaan menu. Preferensi menu adalah sikap dan tingkat kesukaan responden terhadap makanan. Indikator keberhasilan suatu sistem penyelenggaraan makanan adalah sisa makanan. Tingginya sisa makanan dapat menggambarkan adanya zat gizi yang terbuang. Secara ekonomi adanya sisa makanan menggambarkan adanya biaya yang terbuang. Tujuan: Menganalisis perencanaan menu, preferensi menu terhadap biaya sisa dan zat gizi yang hilang pada menu makan siang karyawan. Metode: Desain penelitian adalah cross sectional. Tempat penelitian dilakukan di kantor notaris di kota Malang. Penelitian dilakukan pada bulan Agustus-September 2020. Sampel didapat sebanyak 45 dengan teknik total sampling. Data dikumpulkan dengan wawancara menggunakan kuesioner karakteristik responden, angket preferensi menu, dan form food weighing. Analisis statistik menggunakan uji Spearman. Hasil: Uji Korelasi Spearman menunjukan preferensi menu tidak berhubungan dengan biaya sisa (p=0.339) dan zat gizi yang hilang (p=282). Kesimpulan: Perencanaan menu di kantor notaris di kota Malang dilakukan setiap 3 bulan sekali oleh pemilik katering. Siklus menu yang digunakan adalah siklus menu 10 hari. Perencanaan menu yang ada di kantor tersebut masih kurang baik karena hanya memenuhi beberapa aspek perencanaan menu yaitu faktor manajemen, sedangkan untuk faktor konsumen belum terpenuhi. Tidak ada hubungan antra preferensi menu dengan biaya sisa dan zat gizi yang hilang.
Penambahan Ekstrak Serai (Cymbopogon citratus) dan Ekstrak Tomat (Solanum lycopersicum)Terhadap Nilai Gizi, Kandungan Fe, dan Vitamin C pada Permen Jelly Elika Mareta Rahim; Reza Fadhilla; Putri Ronitawati; Prita Dhyani Swamilaksita; Harna Harna
JURNAL NUTRISIA Vol 21 No 2 (2019): September 2019
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.659 KB) | DOI: 10.29238/jnutri.v21i2.145

Abstract

Latar Belakang: Serai memiliki kandungan zat besi yang berasal dari nabati. Selama ini kandungan gizi pada produk permen jelly yang beredar di pasaran belum optimal, sehingga dibuatlah produk permen jelly dengan penambahan ekstrak serai dan tomat sebagai fortifikasi pangan. Tujuan: Mengetahui kadar proksimat, Fe, dan vitamin C serta daya terima produk permen jelly. Metode: Penelitian ini adalah eksperimental. Terdapat 4 jenis perlakuan (rasio dalam gram) dengan dua kali pengulangan yaitu, F0 (0 serai : 0 tomat), F1 (75 serai : 25 tomat), F2 (50 serai : 50 tomat), dan F3 (25 serai : 75 tomat) terhadap konsentrasi kandungan ekstrak. Penilaian organoleptik dilakukan menggunakan instrumen Visual Analog Scale (VAS). Analisis statistik perbedaan nilai gizi dan daya terima menggunakan One Way Anova dan Duncan. Hasil: Formulasi permen jelly yang paling disukai yaitu formulasi F1 yang memiliki kadar air 52,29%, kadar abu 0,28%, protein 11,76%, lemak 0,02%, karbohidrat 35,65%, serta total kalori 189,68%, dan kandungan zat besi 0,71% mg dan vitamin C 14,1%. Kesimpulan: Penambahan ekstrak serai dan ekstrak tomat meningkatkan kandungan zat besi dan vitamin C produk permen jelly. Secara organoleptik disukai oleh panelis.
PEMBINAAN KANTIN KAMPUS MELALUI HIGIENE PENJAMAH MAKANAN Laras Sitoayu; Putri Ronitawati; Vitria Melani; Nazhif Gifari
DHARMA RAFLESIA Vol 17, No 2 (2019): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v17i2.10067

Abstract

The Canteen is a facility that is often visited by many people, therefore the canteen cleanliness and health need attention. Especially The canteen in places such as education providers. Whatever is served by canteen will be consumed by campus residents and become a daily habit to consume it. Contamination that occurs in the canteen will endanger campus residents, and if consumed by many people will cause many victims. This will certainly endanger the health of campus residents, especially students and employees. Food handler’s personal hygiene and completeness of APD are closely related to food contamination. For this reason, it is necessary to develop a healthy canteen, one of which is by providing education about personal hygiene and the importance of using APD when food is personalized. This activity is a community service of the Nutrition Study Program Faculty of Health Sciences (FIKes)Esa Unggul University. The purpose of this activity is to create a healthy and pollution free canteen Esa Unggul University. All food handlers canteen attended and participated in this activity well. Activities like this are important to carry out to cultivate a healthy canteen in an educational environment such as a campus.   
The Perbedaan pengetahuan gizi, status gizi, dan produktivitas kerja pada tenaga kesehatan dan non-kesehatan : Indonesia Laras Sitoayu; Leyrina Rizky Utami; Lintang Purwara Dewanti; Putri Ronitawati; Yulia Wahyuni
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7258

Abstract

Nutrition for female workers has an important role, both for welfare and in order to increase discipline and productivity. Female workers are very prone to nutritional problems because the characteristics of female workers are different from that of male workers. This study aimed to determine the differences in nutritional knowledge, nutritional status and work productivity of female health workers (nakes) and female non-health workers (non-nakes) at RSIA Sammarie Basra, East Jakarta. This type of research is a quantitative study with adesign cross sectional. Subjects were 62 people consisting of 31 female nakes and 31 female non-nakes who were taken using the two difference test technique independent mean. Data collection was carried out by means of questionnaires and anthropometric measurements. Data analysis used independent t-test. Results: the average nutritional knowledge of the subjects was 62,65 (sufficient), nutritional status was 24,7 (normal), work productivity was 107,94 (sufficient). The significant variables were knowledge of nutrition and nutritional status; and the non-significant variable was work productivity. Conclusion: there were differences in nutritional knowledge and nutritional status for female health workers and female non-health workers, but there was no significant difference in work productivity for female health workers and female non-health workers at RSIA SamMarie Basra
Analisis Bahan Tambahan Pangan, Hubungan Karakteristik Sosial Ekonomi, Pengetahuan Dan Daya Terima Terhadap Keputusan Pembelian Saus Sambal Kemasan Dwi Noviyantini; Prita Dhyani Swamilaksita; Putri Ronitawati
Jurnal Gizi dan Kuliner Vol 1 No 1 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i1.3628

Abstract

Purchasing decisions are closely related because before making a purchase consumers make attributes as important considerations in making purchasing decisions. If the product purchased is in accordance with what is desired, the consumer will make a purchase so that it can benefit the producer. Objective: From this study is to determine the analysis of food additives, the relationship of socio-economic characteristics, knowledge and acceptability with the decision to purchase the chili sauce. Method: This study is a cross sectional study. Sampling was done by purposive sampling technique obtained a total of 110 respondents. Data collected includes socio-economic characteristics of respondents, knowledge and acceptability. Bivariate analysis using chi square statistical tests. Results: The results showed the sodium benzoate content of A Sauce 822.84 mg / kg, B  Sauce 1.035.07 mg / kg, C Sauce 567.54 mg / kg. there is a relationship between the level of education (p=0,001), income (p=0,000), level of knowledge (p=0,011), acceptance (p=0,003) with the decision to purchase chili sauce. Conclusion: Sodium Benzoate in ABC Extra Spicy Sauce and Indofood Spicy Sauce meets SNI standards, Dua Belibis Sauce exceeds SNI standards and all negative chili sauce contains Rhodamin B. coloring if consumed in excess can cause stomach cramps, stomach irritation and digestive tract irritation. Keywords: purchasing decisions, socioeconomic characteristics, knowledge, acceptability 
EDUKASI HIGIENE PERSONAL PENJAMAH MAKANAN DALAM RANGKA PEMBERDAYAAN KETERAMPILAN KELOMPOK USAHA WANITA TANI DI DESA MEKARBUANA KAB. KARAWANG Putri Ronitawati; Intan Dwi Asmarani; Vitria Melani; Elistia; Siti Badriyah; Septia Rosdyaningrum
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 10: Maret 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i10.1604

Abstract

A women's farmer business group in Mekarbuana village, Kab. Karawang, is participating in this community service activity. In order to boost the abilities of women farmer business groups in Mekarbuana village, this project intends to provide instruction about personal cleanliness for food handlers. Women farming business groups in Mekarbuana village have limited knowledge of hygiene and food safety. As a result, women farming business groups in Mekarbuana village need to be educated on the importance of personal hygiene and food safety in food processing so that they can broaden their knowledge of food hygiene and safety and ensure that consumers feel safe when eating the resulting food. The lecture method is being used to deliver the education. It was determined from the results of this activity that knowledge increased after being educated, so it was suggested that the activity be carried out by health workers and continued with constant monitoring or observation.
Asupan Makan Sehari, Status Gizi, dan Produktivitas Kerja Guru SMK Pelita Ciampea Bogor Fadilatunnisa Hayatunnufus; Vitria Melani; Putri Ronitawati; Prita Dhiyani Swamilaksita
Jurnal Kesehatan Indonesia Vol 13 No 1 (2022): November 2022
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v13i1.788

Abstract

Teachers are one of the key factors determining the quality of education. Teacher’s work productivity might be influenced by their daily food intake and nutritional status. The objective of this study is to determine the relationship between daily food intake and nutritional status to the work productivity of teachers. This research used a cross-sectional approach that was carried out at SMK Pelita Ciampea Bogor. The research samples were 75 teachers selected by simple random sampling method. Characteristic data was obtained through interviews and filling out questionnaires. The instruments used to measure nutritional status were digital scales and microtoise. The daily food intake data were obtained from the interview results using the 1x24 hour food recall form. Work productivity data was obtained by filling out a questionnaire containing 25 closed questions. The data were analyzed using the chi-square test. The results showed that teacher's food intake was lower than their recommended dietary allowance. Most of the teachers were obese but had very good work productivity. Bivariate analysis showed that there was no significant relationship between nutritional intake and work productivity (p>0,05). In daily food intake, only fat intake had a significant relationship to work productivity (p=0,004). It could be concluded that fat intake had a significant relation to work productivity.
FAKTOR-FAKTOR YANG MEMENGARUHI PRAKTIK KEAMANAN PANGAN PADA PENYELENGGARAAN MAKANAN DI SEKOLAH Putri Nurhasanah Yahya; Putri Ronitawati; Laras Sitoayu; Mertien Sa’pang; Rachmanida Nuzrina
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.543

Abstract

Extraordinary Events in Indonesia in 2019 recorded the second-highest food poisoning case, namely 97 cases of food poisoning processed by catering services. School food service is a mass food service that needs special attention because it’s handled by many people and can increase food contamination. Food safety practices can be influenced by predisposing factors were characteristics of food handlers, knowledge and attitudes of food handlers and the reinforcing factor is food safety training participation. The purpose of this study was to determine factors that effecting food safety practices in school food service. This study was descriptive with cross-sectional. The study was conducted in August 2020 with a sample of 33 food handlers with a total sampling technique. The data analysis used the Chi-Square test. The inclusion criteria were being in the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, willing to be interviewed, and healthy. Exclusion criteria were outside the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, unwilling to be interviewed, and sick. There was no relationship between age (p 1,000), education level (p 0,550), length of work (p 1,000), knowledge (p 0,121), attitudes (p 0,330), food safety training (p 1,000) with food safety practices and there was a relationship between gender and food safety practices (p-value≤0,05). Kitchen managers need to standardize in recruiting food handlers and give food safety training for food handlers. ABSTRAK Kejadian Luar Biasa di Indonesia tahun 2019 mencatat kasus keracunan makanan tertinggi kedua yaitu 97 kasus keracunan makanan olahan jasaboga. Penyelenggaraan makanan sekolah merupakan penyelenggaraan makanan massal yang perlu mendapat perhatian khusus karena ditangani oleh banyak orang dan bisa meningkatkan kontaminasi makanan. Praktik keamanan pangan bisa dipengaruhi oleh faktor presdiposisi karakteristik penjamah makanan, pengetahuan dan sikap penjamah makanan dan faktor pendorong yaitu keikutsertaan pelatihan keamanan pangan. Tujuan penelitian ini untuk mengetahui faktor-faktor yang memengaruhi praktik keamanan pangan pada penyelenggaraan makan di Sekolah. Penelitian ini deskriptif dengan desain Cross Sectional. Penelitian ini dilakukan selama bulan Agustus 2020. Sampel penelitian ini berjumlah 33 penjamah makanan dengan teknik total sampling. Analisis data menggunakan Uji Chi Square. Kriteria inklusi penelitian ini yaitu berada di dalam wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, bersedia diwawancarai dan sehat. Kriteria eksklusi yaitu berada di luar wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, tidak bersedia diwawancarai dan sakit. Hasil penelitian menunjukkan bahwa tidak ada hubungan antara usia (p 1.000), tingkat pendidikan (p 0.550), lama bekerja (p 1,000), pengetahuan (p 0,121), sikap (p 0,330), keikutsertaan pelatihan keamanan pangan (p 1,000) dengan praktik keamanan pangan dan ada hubungan antara jenis kelamin dengan praktik keamanan pangan (p-value≤0,05). Pengelola dapur perlu mengadakan standarisasi dalam melakukan perekrutan penjamah makanan dan memberikan pelatihan keamanan pangan pada penjamah makanan.Kata kunci: penjamah makanan, praktik keamanan pangan, penyelenggaraan makanan sekolah
Co-Authors Adhella Komala Dewi Aditya Sagara Putra Amelia, Sry Rizki Anggraeni, Diah Anggraeni, Dini Aprisa, Annisa Sekar Arofah, Sari Nur Asalwa, Nabila Ashifa Meyta Kristya Asmarani, Intan Dwi Aspiyani Aspiyani Bestari, Dania Senja BUDI SETIAWAN Budiarti, Tia Bunga F Ayupradinda Chairunissa Aulia Zikrika Dewanti, Lintang Purwara Dian Aryani Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dwi Asmarani, Intan Dwi Noviyantini Elika Mareta Rahim Elistia Elvandari, Miliyantri Erry Yudhya Mulyani Erry Yudhya Mulyani Estofany, Fredy Fadilatunnisa Hayatunnufus Febriyani Febriyani Fenny Anngraeny Nasution Fernanda, Catrine Fitria Damayanti, Fitria Gifari, Nazhif Gunawan, Caroline Ferisca Haerani, Rini Siti Hanifah, Luthfi Nur Harna Harna Harna, Harna Harna, Harna Harnum, Sofia Hartati, Lilik Sri Ima Yudiyanti Inggriani Puji Lestari Intan Ali Ramadhiany Intan Dwi Asmarani Ismawati, Yuni Karima, Nadina Khairizka Citra Khairizka Citra Palupi Khairizka Citra Palupir Laras Sitoayu Lestari, Khezia Nina Leyrina Rizky Utami Lubis, Stefany Mandar, Nurulhasna S Maria Tambunan Maria Tambunan, Maria Michael Fujima Mika Puspita Milka Alana Sabu Mury Kuswari Mury Kuswari Mury Kuswari Nabilah, Anisa Nadina Karima Nadiyah Nadiyah Nadiyah Nadiyah Nadya Faradilla Nazhif Ghifari Ni Putu Dewi Ninda Aini Syaher Nisak, Nova Khairun Noven, Andreas Novia Indri Saputri Novianti, Anugerah Novianti, Anugerah Novianti, Anugrah Noviati, Anugrah Nur Azizah Nurhayati, Arin Fransisca Palupi, Khairizka Citra Paradilla Fitri, Yuni Prabowo, Mas Dwi Yoga Prita Dhyani Swamilaksita Putri Nurhasanah Putri Nurhasanah Yahya Putri Nurhasanah Yahya Putri, Vira Herliana Rachmanida Nuzrina Rachmi Octaviana Rahmawati Rasidin Rakhmawati, Yenny Dewi RAMADHANI, SALSABILA Ratri Oktaria Jasmine Reza Fadhilla Rianti Sri Widayati Rifki, Muhammad Ainur Risa Martiana Risda, Rahmatia Rohmah, Alfy Daniyati Sa'pang, Mertien Sagala, Relina Salsabila Ramadhani Sarah Mardiyah Sari, Ira Purnama Sawitri, Titis Retno Septia Rosdyaningrum Shahdila, Jani Shidiqah, Raysah Sadiyah Siahaan, Maya Fernandya Simangunsong, Desi W.T Siti Badriyah Siti Badriyah Siti Mutia Rahmawati Sitoayu, Laras Swamilaksita, Prita Dyani Tiurma Sinaga Tri Puspita, Tri Ummanah Ummanah, Ummanah Viki Riantama Vira Herliana Putri Vitria Melani Vitria Melani Vitria Melani Vitria Melani Vitria Melani, Vitria Wahyu Pratama Wahyu Pratama Wahyuni, Yulia Yulia Wahyuni Yuni Ismawati Yuni Pradila Yuni Pradilla Fitri Yuni Pradilla Fitri, Yuni Pradilla Zulidar, Nur Afni