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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Gizi, Kesehatan Reproduksi dan Epidemiologi Jurnal Kesehatan Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Keperawatan Silampari Indonesian Journal of Medicine Amerta Nutrition International Journal of Nursing and Health Services (IJNHS) Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan Contagion: Scientific Periodical Journal of Public Health and Coastal Health Jurnal Ilmiah Keperawatan Imelda Jurnal Aisyah : Jurnal Ilmu Kesehatan Indonesian Journal of Global Health research Randwick International of Social Science Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Budapest International Research in Exact Sciences (BirEx Journal) Jurnal Health Sains MAHESA : Malahayati Health Student Journal Devotion: Journal of Research and Community Service Britain International of Humanities and Social Sciences (BIoHS) Journal Britain International of Exact Sciences Journal (BIoEx Journal) International Archives of Medical Sciences and Public Health International Archives of Medical Sciences and Public Health Indonesian Journal of Multidisciplinary Science Jurnal Salam Sehat Masyarakat (JSSM) JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Formosa Journal of Applied Sciences (FJAS) Berita Kedokteran Masyarakat DUNIA KEPERAWATAN: JURNAL KEPERAWATAN DAN KESEHATAN Jurnal Pengabdian Masyarakat Mandira Cendikia (JPKM-MC)
Etti Sudaryati
Department Of Public Health Nutrition, Faculty Of Public Health, University Of Sumatera Utara
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GAMBARAN STATUS GIZI DAN INFEKSI SALURAN PERNAFASAN AKUT (ISPA) PADA ANAK BALITA KELUARGA PEROKOK DI DESA PADANG BULAN KECAMATAN KOTANOPAN KABUPATEN MANDAILING NATAL TAHUN 2015 Siti Khadijah Nasution; Etti Sudaryati; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Smoking is one of the unhealthy behaviour that can be harmfull and very disturbing of ourself and others around us especially for those who vulnarable groups such as children under five years. Exposure to ciggarete’s smoke affect occurance of ISPA, there where children under five who exposure cigarete’s  smoke take a high risk than unexposure cigarete’s smoke. Children under five years who got suffering Infectious disease could affected intake nutritional cannot absorbed body well so the nutritional status decreased. The aim of this research to describe nutritional status and ISPA on those household as smoker family in Desa Padang Kecamatan Kotanopan. The type of this research is descriptive with cross setional design. Total sample are 40 childeren under five years who taken from smoker family. Data was collected by interviews and questionnaires. The result showed that, nutritional status based on weight for age children under five years in Desa Padang Bulan Kecamatana Kotanopan there are (70%)  good nutrition and (30%)  malnutrition. Nutritional status based on height for age there are (82,5%) good nutrition and (17,5%) malnutrition. Nutritional status based on weight for age there are (75%) good nutritioan and (22,5%) thin. The conlusion of this research was the higher consumption smoking’s family and increasingly frequent expose of ciggarete smoke children under five years so could affected of nutrional status and ISPA of children under five years. It is Expecting of this research to parent’s children under five years are decrease to consume of cigarete and do not smoking in the house so as reduce exposure among children under five years. Keywords : Nutritional status, ISPA, Family’s Smoker, Children Under Five Years.
DAYA TERIMA NUGGET IKAN LELE YANG MEMANFAATKAN TEPUNG KACANG MERAH DAN KANDUNGAN GIZINYA Jenny Feby Andriani Tarigan; Evawany Y Aritonang; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Technology of flouring is applied to the red bean into red bean flour in order to maintain its storability. Catfish is freshwater commodity with a good production but less utilized into various product. The combination of red bean flour and catfish can be processed into nuggets which could attract more people especially children. The purpose of this research is to find the acceptability of catfish nugget with red bean flour based on organoleptic analysis criterias including color, aroma, texture and flavor measured by the hedonic scale as well as to identify the level of nutrient contents of protein, fat, water, ash and carbohydrates. This is an experimental research, which consists of two factor, those are red bean flour and catfish using 3 different treatment. Each treatment using comparisons of red bean flour and catfish in amount 35% : 65%, 25% : 75% and 15% : 85% symbolized by A1, A2, A3. Panelists in this research are students of Elementary School 060929 Medan Johor of class VI A comprised 30 students. The result showed that the organoleptic test result of the nugget with red bean flour in treatment III (A3) that is most preffered by panelists, in terms of color, texture and flavor. Whereas for aroma criteria, nugget with red bean flour in treatment I (A1) is the most preffered by panelists. Based on the results of nutrient contents, nugget with the highest protein and water contents is contained in treatment A1 with each amount are 16,4474% and 36,457%, whereas the highest fat, ash and carbohydrate contents contained in treatment A3 with each amount are 29,7941%, 4,0877%, and 19,1318%. It is necessary to process more other ways catfish nugget with red bean flour to improve the acceptability as well as its quality in order to attract the consumer. Keywords:       Red bean, Catfish, Nugget, Nutrient content
UJI DAYA TERIMA SELAI KULIT JERUK MANIS (Citrus sinensis L) DAN NILAI GIZINYA Renita Debora Simanjuntak; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 5 (2015): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The waste of sweet orange peel getting from juice of the sweet orange can be added as one of the food stuff diversification which is easy to made and become interesting for public consumption, namely jam. Jam is semi-solid food stuff that have sweet taste and make public love it. Furthermore jam also can be consumed by people in all age groups. The aim of this research is to know the acceptance of public and nutrient contained from the sweet orange peel jam. This research was experiment that  involved 30 panelists from Public Health Study University of North Sumatera Utara Medan. Date of acceptance experiment is processed manually and analyzed by using descriptive analysis percentage. Nutrient analysis was tested in Laboratory of Industrial Research and Standardization Agency Medan (Laboratorium Balai Riset Dan Standardisasi Industri Medan) and Laboratory of Biochemistry/ KBM FMIPA USU Medan. The result of this experiment showed that based on organoleptic test on taste, scent, color and texture, panelists like the sweet orange peel jam with percentage of taste 90.0%, scent 79.9%, color 98.8%, and texture 94.4%. Based on laboratory test, the content of water 67.25%, content of ash 0.78%, content of protein 0.56%, content of calcium 0.67%, content of fat 0.35%, content of carbohydrate 31.06 % and content of vitamin C 29.60%. It is recommended for people to be able to utilize the sweet orange peel become kind of jam as an additional stuff and topical ingredient in bread. Keywords: Acceptance test, jam, sweet orange peel, nutrient content
GAMBARAN POLA MAKAN DAN STATUS GIZI ANAK BALITA BERDASARKAN KARAKTERISTIK KELUARGA DI KELURAHAN SONDI RAYA KECAMATAN RAYA KABUPATEN SIMALUNGUN TAHUAN 2016 Quin Dwi Jayanti Purba; Etti Sudaryati; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

One of family’s characteristic is the mother's job. Working mothers can lead to a decrease in nutrition.  Mainly to toddler. This is due to the time spent  for the toddler is lessen. The purpose of this research is to understand the diet pattern and nutrition status of the toddler based on the characteristics in Kelurahan Sondi Raya Kecamatan Raya Kabupaten Simalungun  in 2016.  This research was descriptive study. Population total are 303 toddlers, and  sample are 75 toddlers. Sampling techniques is proportional random sampling technique. Data which taken from the research are toddler’s characteristics, family’s characteristics ( mother’s age, mother’s education, total of family members, family gross income, and mother’s knowledge about nutrition), diet pattern, toddlers nutrition status. The collected data was analyzed descriptively. The result of the research showed that a good diet patterns for toddlers based by level energy consumption there was a tendency  found by small family members (≤4 people), high family income , working mother, high education of  mother  and mother’s knowledge of good nutrition compare by big family ( ≥ 7 persons) , mother have a job, low education of mother, low family income,  the lack of maternal nutrition knowledge. As same as toddler , which lack of nutrition, stunting, and skinny there was tendency found in big family( ≥ 7 persons), working mother, low gross family’s income, low mother’s education, and the lack of maternal nutrition knowledge compare to small family members (≤4 people), high family income , working mother, high education of  mother  and mother’s knowledge of good nutrition. Toddler who have normal nutritional status was found in families which consume good energy and protein compare to toddler who consume low energy. Health officer are expected to more focus in socialization particularly mother who has toddler in effort to increase the awareness of mother about provide food because this is to important to support toddler in increase of nutrition. Keywords:       toddler, diet patterns, nutritional status, family characteristics.
GAMBARAN KETERAMPILAN KADER DALAM PENGUKURAN BB DAN TB BERDASARKAN KARAKTERISTIK KADER DI WILAYAH KERJA PUSKESMAS LANGSA TIMUR PROVINSI ACEH TAHUN 2015 Nurainun .; Fitri Ardiani; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

There are any cadre of Posyandu who have not skill in measurement of weight and high of body of child under five in dacin balancing before weighing the child under five. This is influenced by any factors such as education, knowledge, duration to be a cadre and training followed by the cadre.This research aims to study an overview of skill of cadre in measure the weigh and high of body of child under five in Posyandu in the work area of Puskesmas Langsa Timur Province  of Aceh.This research is a descriptive study by moment observation study. The data was collected by interview and observation when implement the Posyandu activities.Based on the research indicated that the skill of cadre in measurement of weight and height of child body under five was in poor  skill category for 59 cadres (62.1%). The higher education was in the category of graduate of senior high school (SMA) for 46 cadres (48.4%).  The cadre who has skill in  measurement  of  weight  and  height  of  body  with  graduation  of  DIII/S1  is  11  persons  (84. 62%). More  of  cadres  have  poor  knowledge  about  the  measurement  of  weight  and  height  of  body  for  41 cadres (43.2%). The cadres who have skill in measurement of weight and height of body with good knowledge  were  15  persons  (60%).  The  cadres  who  never  follow  any  training  were  70  cadres (73.7%). The cadres who have skill in measurement of weight and height of body are cadres who have follow training for 24 persons (96%). More of cadres with the duration time to be cadres were > 3 years for 49 cadres (51.6%). The  cadre who has skill in measurement of weight and height of body and has to be cadre during > 3 years was 23 persons (46.94%).It is suggested that Puskesmas design and hold training for cadres periodically to minimize the error in measurement that influence the nutrition status of child under five.Keywords  :    Characteristic  of  cadre,  Skill  of  cadre  in  measurement  of  weight  and Height of body
UJI DAYA TERIMA DAN NILAI GIZI BAKSO YANG BERBAHAN DASAR TEPUNG RUMPUT LAUT Rahmi .; Etti Sudaryati; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2016): jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Meatballs  is a preferably  snack  food allcircles.  Meatballs  had interesting  a spherical shape and  savory flavor. This research  aims to determine the acceptability test and  iodine content and crude fiber of modified meatballs with Seaweed flour and tapioca flour. This  experimen  designt  was  completely  randomized  design  with  of  two  factors  are Seaweed flour and tapioca flour with composition of 30%:10%, 20%:20%, 10%:30%.  Test acceptability  meatballs modified Seaweed flour and tapioca flour  30  students people of the Faculty  of  public  health  University  North  Sumatera  and  nutrient  analysis  was  tested  in laboratory  of  industrial  research  and  standarization  Agency  Medan   and  Biochemistry Faculty Mathematics and Natural Sciences.The  results  organoleptic  test  based  on  color,  aroma,  flavor,  and  texture  meatballs showed  the  most  preferred  are  meatballs  mixture  of  seaweed  flour  20%  and  tapioca  flour 20%. The result of nutrional content analysis showed that three treatments has content ofiodine 74,03 mg/kg, 49,79 mg/kg, 26,11 mg/kg and crude fiber 9,7%, 7,4%, 3,4%.Then  suggested  so  that  citizen  can  be  meatballs  modified  with  seaweed  flour  and tapioca flour as a food alternatives because it contains iodine and crude fiber required the body.Keywords:  Meatballs,  Seaweed  flour,  Tapioca  flour,  Acceptability  test,  Nutrient composition
GAMBARAN POLA MAKAN, TINGKAT STRES, DAN KELUHAN GEJALA GASTRITIS (MAAG) PADA SALES PROMOTION GIRL (SPG) DI MATAHARI DEPARTEMEN STORE PLAZA MEDAN FAIR Risky Malinda; Etti Sudaryati; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The emergence complaints of gastritis symptoms caused by many factors, among others is improper diet and stress levels of individual. Purpose of this research is described about eating pattern, stress levels, and complaints of gastritis symptoms on Sales Promotion Girls (SPG) in Matahari Department Store Plaza Medan Fair.   Design of research using cross-sectional with 81 samples. Samples were determined by simple random sampling technique. The primary data such as diet pattern, complaints of gastritis symptoms, and stress level from each SPG were collected by direct interview method with structural questionnaire guidance. Method of data analysis used descriptive analysis supported by computerized frequency.   The results showed that 86.4 % of SPG have complaints about gastritis symptoms. Most of them have good eating pattern but 82.8% of them have complaints about gastritis symptoms. Almost of SPG have bad eating schedule and 87.5% of them experienced with gastritis symptoms. Types of foods that consumed by SPG were risky foods that caused complaints gastritis symptoms such as fried foods, spicy, containing coconut milk and gassy. SPG with less energy intake, 83,9% of them have complaints about gastritis symptoms and SPG with less carbohydrate intake, 86,1% of them have complaints about gastritis symptoms too. Most of SPG have more protein and good fat intake. However, 86.5% SPG with more protein intake and 90.6% SPG with good fat intake also have complaints of gastritis symptoms. SPG only suffers stress level between mild and medium level. SPG with medium stress levels were 97.4% and suffers complaint of gastritis symptoms.   SPG should try to manage their eating pattern properly while applying a good meal habit for each day, avoiding foods which can triggered gastritis symptoms, fulfil their nutrients needs, and manage their stress level well.   Keywords : diet, stress level, complaints of gastritis symptoms, SPG
UJI DAYA TERIMA DAN NILAI GIZI DONAT YANG DIMODIFIKASI DENGAN TEPUNG BIJI NANGKA DAN TEPUNG BAYAM Rahmi Sartika Daulay; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Food diversification efforts can be done by using local food. Jackfruit seeds and spinach are one of the local food with high nutrients. Jackfruit seeds and spinach processed into flour  an effort to become snack food utilization. This study is an experimental study. Donuts jackfruit seeds and spinach consists of three factors, wheat flour, jackfruit seeds flour, and spinach flour with 2 treatments. Each first treatment with symbols A1 uses a combination of jackfruit seeds flour,  spinach flour, and wheat flour as much as 10% : 6% : 84%, and the second treatment with symbols A2 uses a combination of jackfruit seeds flour,  spinach flour, and wheat flour as much as 6% : 10% : 84%. Panelists in this study are 30 students of SMPN 1 Padangsidimpuan. The results showed that the organoleptic test results donuts jackfruit seeds and spinach most preferred based taste, aroma, colour, and texture are donuts jackfruit seeds and spinach A1 with the category like. Based on analysis of the nutrient content of protein, iron, and calcium donuts jackfruit seeds and spinach which has the highest protein content is donuts A2 much as 10.1% per 100 gram, while the donuts jackfruit seeds and spinach which has the highest iron content is donuts A2 as much as 2.76 mg per 100 gram, and donuts jackfruit seeds and spinach which has the highest calcium content donuts A1 as much as 120.3 mg per 100 gram. It is advisable in order to carry out further research on donuts jackfruit seeds and spinach to improve the nutritional content and dissemination of information need to be made and received donuts from jackfruit seeds flour and spinach flour is used as a snack food for school children. As well as the need to do further research to see the content of nutrients contained in donuts jackfruit seeds and spinach. Keyword: Jackfruit seeds flour, Spinach flour, Donuts, Acceptability, Nutrient content
Kandungan Gizi dan Daya Terima Bakso Ikan Nila (Oreochromis niloticus) dengan Penambahan Tepung Labu Kuning (Cucurbita moschata) Vicky Luvitasari Lumban Gaol; Etti Sudaryati; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Pumpkin (Cucurbita moschata) is the vines that serve as a source of provitamin A and antioxidants to the body. Tilapia fish (Oreochromis niloticus) is a freshwater fish that grow faster and have a high protein content. Both of these foodstuffs can be processed into food products one fish meatball that can provide and meet the nutritional needs the society. The purpose of this study was to determine the nutrient content and acceptance  of  fish meatballs with addition of pumpkin flour by oranoleptic analysis include color, flavor, taste and texture. This study was an experimental research making tilapia meatballs with a combination of pumpkin flour and tapioca flour with three treatment A1 (5%:10%), A2 (7,5%:7,5%) and A3 (10%:5%). Panelists in this study were students of Faculty of Public Health University of Sumatera Utara as many as 30 people and acceptance of test data were analyzed by Kruskal Wallis test. Organoleptic test research results obtained fish meatballs A2 preferably in terms of flavor, taste and texture, and fish balls A1 prefer from color. Based on analysis of Kruskal Wallis test with 95% confidence interval  is known that there is no difference in the effect of acceptance panelist for color, flavor, taste and texture on third treatment fish meatball. The result of the nutrient content of fish meatball A3 with the addition of 10 grams of pumpkin flour has protein 12,3gr, 290mg phosporus, 390,7mg calcium and 92,45 ppm betacaroten in 100 grams.This research recommended fish meatballs into a source of nutritious food on a toddler. Keywords: tilapia meatballs, pumpkin flour, acceptance test
GAMBARAN POLA KONSUMSI IBU MENYUSUI DAN KANDUNGAN Fe PADA AIR SUSU IBU DI KOTA BINJAI TAHUN 2016 Debora Yossi Putri Pakpahan; Etti Sudaryati; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Breast Milk became the best food in the child's early life and the right base to grow and develop optimally. One of the problems in nursing mothers is not optimal milk production that so many infant that need undernutrition, which lead to health problems in infants including iron deficiency. Iron needs for infants is highly dependent on the iron content in breast milk obtained from the consumption of foods and patterns by nursing mothers to be considered.This study aims to describe the pattern of consumption nursing mothers and the Fe content in breast milk in three sub-districts in the city that is North Binjai, East Binjai and West. This study was an observational cross-sectional design with clutser sampling. This study population is 1884 mothers breastfeeding babies with a sample of 60 people. The data collection by using the form method of 24 hours food recall and food frequency.The results of this reseach showed that the types of foods high in iron that often consumed by the respondents, tempeh, tofu, eggs and fish wet and type of foood low in iron that often consumed by the respondent is bread. The test results Fe content in breastmilk obtained with an average of 10.39 mg / ml and there are 60 respondents, it is as many as 34 people (56.7%) of respondents have classified the Fe content is below the average. There are 57 people (95%) of respondents with the level of consumption of iron is less. There are 33 people (57.9%) of respondents who has a consumption the level of consumption of iron lack the Fe content of breast milk classifield as below average. Mother suggested further increase the consumption of food sources of energy, protein and especially sources of iron with iron by utilizing resources of iron are available and diverse. Keywords: breast milk, food consumption, Fe content
Co-Authors Aci Debby Nasution Adelina Situmorang agustia niranda dalimunthe Albiner Siagian Ali Imron Ali Imron angriani, riana - Anna Tirawani Ambarita Annisa Ayu Rahma Ara, Maida Ayu Aritonang, Evawany Y. Arlina Nurbaity Lubis Arlina Nurbaity Lubis Astri muliani Cahaya Elisabet Rumapea Christina Simanjuntak Cut Hartati Dahlia Ningsih Panggabean Damayani . Debora Yossi Putri Pakpahan Denima Sakti Pulungan Desty Adinda Desty Adinda Desty Adinda Desty Adinda Dian Maulidta Dika Saraswati Donna Theresia Dwinta Julian Sasmi Dyanika Putri Eliza Hafni epi susianti Erikka Magdalena Panjaitan Ernawati Nasution Ernawati Nasution Ernawati Nasution Ervina Ervina Ester Afsani Simorangkir Evawani Yunita Aritonang Evawany Aritonang Evawany Aritonang Evawany Aritonang evawany Y Aritonang Evawany Y Aritonang Evawany Y Aritonang Evawany Y. Aritonang Evawany Y. Aritonang Evawany Y. Aritonang Evawany Yunita Aritonang Evi Sari Ariesta Fadhlan Mulia A Harahap Fadilah Aini, Fadilah Aini Fakhrizawaty, Zuhra Febri Hakiki Fikarwin Zuska Fikarwin Zuska Fikarwin Zuska Fitri Ardiani Ginting, Desni Oktavina Ginting, Wira Maria Hasnizar Hastuti, Mona Herida Purba Herta Masthalina, Herta Ida Yustina Ida Yustina Ida Yustina Ika Purnama Sari Purba IKA ROHIMAH Ina Sabrina Sitepu Ira Lauramoito Gultom Irfan . Jenny Feby Andriani Tarigan Juanita Jumirah Jumirah . Jumirah Jumirah Khairani Ritonga Komala Kartikasari Nst Lia Yuliani Lisparyanda Sihombing Lubis, Rahmi Amelia Maria Magdalena Manurung martha veronica sihombing Maswita Masyitah Masyitah Melisa . Mentari Christ Riyandini Mhd.Arifin Siregar Mona Hastuti Muhammad Arifin Siregar Nadia Chalida Nur Nadya Amelia Harahap Namora Lumongga Nasution, Muharmansyah Nasution, Siti Saidah Nelly SD Situmeang Nenny Rotua Cibro Nurainun . Nurmaini Nurmaini Nurmaini Nurmaini Pakpahan, Efrida Merliana Prof. Dr. Ir Albiner Siagian M.Si Putra Apriadi Siregar Putri Ramadhani S Qonita Luthfia Quin Dwi Jayanti Purba R.Kintoko Rochadi Rahayu Lubis Rahmi . Rahmi Sartika Daulay Rajagukguk, Bona Rina Ria Ramadhani Nainggolan Rani Gavrila Ratih Lestari Ratih Oktri Nanda Renita Debora Simanjuntak retno galuh alfia Rika . rika rangkuti Rina Doriana Pasaribu Rina Hudaya Risky Malinda Risky Malinda Romaito Hasibuan Rosanti Lisnawati Siagian Rosmala Dewi roy charles marpaung Ruth Putri Handayani Br Hutahaean Selvi Karmila Sentosa, Heru Sinaga, Junita Siska Ocfica Mariaty Napitupulu Sitanggang, Verayanty Siti hairunnisa pohan Siti Khadijah Nasution Siti Mariani Damanik siti sahara nasution Sitompul, Vetra Sarah Sondang Pintauli Sorimuda Sarumpaet Sri Hajijah Purba Sri Martauli Simbolon Sri Masitoh Hasibuah Sri Rahayu Sanusi Sri Rahayu Yusnita Situmorang Syahrani Khaira Irmi Syarifah Rizkia Putri Tesha Pertiwi Tienne A.U Nadeak Tri Nanda Putri Ummi Hidayati Venny Vennesia Ginting Vicky Luvitasari Lumban Gaol vinni ardwifa Wira Maria Ginting Yosephin Grace Yuni Sarni Zulhaida Lubis Zulhaida Lubis