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Dyah Suryani

Fakultas Kesehatan Masyarakat, Universitas Ahmad Dahlan

Author-ID : 395068

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MEMBUDAYAKAN HIDUP SEHAT MELALUI GERAKAN MASYARAKAT HIDUP SEHAT (GERMAS) DI DUSUN MENDANG III, JAMBU DAN JRAKAH KECAMATAN, TANJUNGSARI, GUNUNGKIDUL Suryani, Dyah; Nurdjanah, Eka Putri; Yogatama, Yogatama; Jumadil, Muhamad
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 2, No 1 (2018)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Kecamatan Tanjungsari merupakan salah satu kecamatan yang ada di Kabupaten Gunungkidul, Daerah Istimewa Yogyakarta dengan luas wilayah 7.161,1 hektar, 5.229 hektar (73,03%) berupa ladang tadah hujan, 1.351.1 (18,86%) berupa tanah tegal dan perkarangan dan 580,5 hektar (8,11%) berupa tanah lainya. Kecamatan Tanjungsari terdiri dari 5 desa, 71 Padukuhan, 71 RW, dan 300 RT. Jumlah penduduk sebanyak 28.788 jiwa terdiri dari 14.267 jiwa laki-laki dan 14.521 jiwa perempuan dengan jumlah kepala keluarga sebanyak 9.000 KK. Secara geografis Kecamatan Tanjungsari berbeda di ketinggian antara 100-300. Desa Hargosari dan Desa Ngestirejo adalah salah satu desa yang termasuk dalam kecamatan Tanjungsari. Permasalahan yang terjadi di Dusun Mendang III, Jambu Dan Jrakah Kecamatan, Tanjungsari, Gunungkidul ini adalah rendahnya pengetahuan melakukan PHBS (Pola Hidup Bersih dan Sehat) dalam menjaga kesehatan tubuh, sikap yang buruk dalam menyikapi pentingnya melakukan PHBS dalam kehidupan sehari-hari untuk mencegah terjadinya suatu penyakit dan prilaku penerapan PHBS di kehidupan sehari-hari. Sehingga untuk meningkatkanya KKN tahun ini mempunyai topik kegiatan tentang meningkatkan kualitas sumber daya manusia menuju Pembudayaan Hidup Sehat Melalui Gerakan Masyarakat Hidup Sehat (GERMAS) Di Dusun Mendang III, Jambu Dan Jrakah Kecamatan, Tanjungsari, Gunungkidul agar menjadi masyarakat yang sehat dan sadar akan pentingnya menjaga kesehatan dengan menerapkan PHBS. Metode pelaksanaan program KKN tahun 2018 inimeliputi : pendidikan masyarakat, difusi teknologi dan Program. Dampak yang didapat dari hasil kegiatan ini adalah 1). Bertambahnya pengetahuan tentang pentingnya menjaga kesehatan melalui gerakan masyarakat hidup sehat (GERMAS), 2). Meningkatnya kesadaran masyarakat tentang pentingnya kesehatan dan PHBS, 3). Masyarakat dapat menerapkan langsung PHBS dalam kehidupan sehari-hari.

KEBERADAAN ANGKA KUMAN IKAN BAWAL BAKAR DAN PERALATAN MAKAN BAKAR Suryani, Dyah
KEMAS: Jurnal Kesehatan Masyarakat Vol 9, No 2 (2014)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v9i2.2848

Masalah penelitian adalah faktor apakah yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar dan jumlah angka kuman peralatan makan di kawasan wisata Pantai Depok. Tujuan penelitian untuk mengetahui faktor yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar dan jumlah angka kuman peralatan makan. Metode penelitian observasional analitik, dengan desain cross sectional, menggunakan total sampling. Populasi penelitian adalah semua rumah makan yang ditemukan di kawasan wisata Pantai Bantul. Total jumlah populasi adalah 43 rumah makan dan hanya 31 yang memenuhi kriteria inklusi dan eksklusi. Alat penelitian menggunakan tes laboratorium dan check list penelitian. Analisis data menggunakan chi square. Hasil penelitian menunjukkan faktor yang berhubungan dengan jumlah angka kuman pada ikan bawal bakar adalah perilaku penjamah makanan (p=0,0001) dan pengolahan makanan (p=0,0001). Faktor yang berhubungan dengan jumlah angka kuman peralatan makan adalah fasilitas sanitasi (p=0,004) dan pencucian alat makan (p=0,037). Simpulan penelitian, ada hubungan yang signifikan antara perilaku penjamah dan pengolahan makanan dengan jumlah angka kuman pada ikan bawal bakar. Ada hubungan fasilitas sanitasi dan pencucian peralatan makan dengan jumlah angka kuman peralatan makanÂ The research problem was whether the factors related to the number of microorganism of bawal grilled fish and grilled feeding equipment in the tourist area of Depok Beach. Purpose research was to determine the factors related to the number of microorganism of bawal grilled fish and grilled feeding equipment. Observational study method by cross-sectional design, using total sampling. Population research were all restaurants that found in the Beaches area of Bantul. Total number of population were 43 restourant and only 31 who include inclusion and exclusion criteria. Instrument research were laboratory tests and research check list. Data analysis by chi square. The results showed that factors related to the number of microorganism on bawal grilled fish were the behavior of food handlers (p=0.0001) and food processing (p=0.0001). Factors related to the number of microorganism on grilled feeding equipment were sanitary facilities (p=0.004) and washing utensils (p=0.037). The conclusions, there were relationship between behavior of food handlers and food processing with the number of microorganism on bawal grilled fish. There were relationship between sanitary facilities and washing utensils with the number of microorganism on grilled feeding equipment.

The Factors Associated with Food Safety Practices on Food Handlers in Primary School Canteens Suryani, Dyah; Sutomo, Adi Heru; Aman, Abu Tholib
Unnes Journal of Public Health Vol 8 No 1 (2019): Unnes Journal of Public Health
Publisher : Universitas Negeri Semarang in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))

Abstract Foodborne disease is one of the major health problems in the world wide as well as in Indonesia. Children are a group that is susceptible to this disease due to consuming unsafe foods because of their lack of knowledge. Unsafe food is identified from contamination of microorganism or chemical compounds. The purpose of this study was to determine the factors associated with food safety practices on food handlers in primary school canteens in Yogyakarta City. This research was conducted using an observational analytic study with cross sectional design. Samples in this study were 109 food handlers from 60 primary schools in Yogyakarta City. The research results showed that there was no association between gender (p=0.327), age (p=0.144), level of education (p=0.718), experience (0.220), training (p=0.180), level of knowledge (p=0.143) with food safety practices on food handlers. There was an association between attitude (p=0.031) with food safety practices on food handlers in primary school canteens in Yogyakarta City. Abstrak Penyakit bawaan makanan merupakan salah satu permasalahan kesehatan masyarakat di dunia maupun di Indonesia. Anak-anak merupakan kelompok yang rentan terhadap penyakit tersebut dikarenakan mengkonsumsi makanan yang tidak aman akibat ketidaktahuannya. Makanan tidak aman ditandai dengan kontaminasi mikroorganisme maupun senyawa kimia. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan praktek keamanan makanan pada penjamah makanan di kantin sekolah dasar wilayah Kota Yogyakarta. Penelitian ini merupakan penelitian observasional analitik dengan rancangan cross sectional. Sampel penelitian ini berjumlah 109 penjamah makanan dari 60 sekolah dasar di wilayah Kota Yogyakarta. Hasil penelitian menunjukkan bahwa tidak ada hubungan antara jenis kelamin (p=0,327), umur (p=0,144), tingkat pendidikan (p=0,718), pengalaman (0,220), pelatihan (p=0,180), tingkat pengetahuan (p=0,143) dengan praktek keamanan makanan pada penjamah makanan. Ada hubungan antara sikap (p=0,031) dengan praktek keamanan makanan pada penjamah makanan di kantin sekolah dasar wilayah Kota Yogyakarta.

Faktor-Faktor yang Berhubungan dengan Perilaku Hidup Bersih dan Sehat pada Pedagang Angkringan di Kawasan Malioboro Yogyakarta Dwi Astuti, Fardhiasih; Suryani, Dyah
Afiasi : Jurnal Kesehatan Masyarakat Vol 3 No 3 (2018): afiasi
Publisher : Universitas Wiralodra

Kondisi sehat seseorang dapat dicapai dengan mengubah perilaku yang tidak sehat menjadi perilaku yang sehat dan menciptakan lingkungan yang sehat. Penerapan Perilaku Hidup Bersih dan Sehat (PHBS) di lingkungan tempat kerja merupakan salah satu upaya strategis untuk menggerakkan dan memberdayakan pekerja untuk berperilaku hidup bersih dan sehat. Angkringan adalah salah satu tempat makan tradisional yang ada di Indonesia. Oleh karena itu pedagang harus memiliki perilaku kebersihan dan kesehatan. Tujuan dari penelitian ini untuk mengetahui faktor-faktor yang berhubungan dengan perilaku hidup bersih dan sehat pada pedagang angkringan di Kawasan Malioboro Yogyakarta. Jenis penelitian ini merupakan penelitian observasional analitik dengan rancangan cross sectional. Sampel pada penelitian ini yaitu pedagang angkringan di Kawasan Malioboro Yogyakarta dengan jumlah 40 pedagang angkringan. teknik pengambilan sampel yang digunakan yaitu Total Sampling. Instrumen penelitian yang digunakan adalah kuesioner. Analisis data yang digunakan analisis univariat dan analisis bivariat dengan uji statistik Chi Square. Hasil uji statistik penelitian dengan menggunakan kuesioner kepada 40 pedagang angkringan, menunjukkan bahwa sebanyak 35 pedagang angkringan berjenis kelamin laki-laki yaitu (87,5%), sebanyak 23 pedagang angkringan mayoritas kelompok lansia yaitu (57,5%), sebanyak 21 pedagang angkringan (52,5%) yang memiliki pendidikan rendah. Sebanyak 30 pedagang angkringan (75,5%) yang berpengetahuan rendah, dan sebanyak 36 pedagang angkringan (90,0%) yang memiliki sikap baik. Tidak ada hubungan antara pengetahuan (p = 0,693), sikap (p = 1,000), umur (p = 0,301), dan jenis kelamin (p = 0,149) dengan Perilaku Hidup Bersih dan Sehat (PHBS). Ada hubungan antara pendidikan (p = 0,011) dengan Perilaku Hidup Bersih dan Sehat (PHBS).

Faktor Risiko Higiene Sanitasi Makanan Karyawan Warung Makan Burjo di Kelurahan Warungboto Yogyakarta Maulana Syaputra, Eko ; Suryani, Dyah
Afiasi : Jurnal Kesehatan Masyarakat Vol 2 No 2 (2017): Afiasi
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (975.856 KB)

Pangan merupakan salah satu kebutuhan dasar manusia yang penting. Seiring dengan kemajuan zaman, banyak orang yang tidak sempat menyiapkan sendiri makanan yang akan dikonsumsi. Dengan demikian, mereka tergantung pada pelayanan jasa boga untuk memenuhi kebutuhan makanannya. Warung burjo pada awalnya hanya sebuah warung yang menyediakan menu makanan bubur kacang hijau dan ketan hitamnya dicampur dengan santan. Namun saat ini, warung burjo tidaklah selalu identik dengan produk kacang hijau. Ada nasi telur dan mie instan goreng atau mie instan rebus juga di jual. Kelurahan Warungboto  banyak terdapat warung makan burjo karena wilayahnya yang strategis, banyak pelajar atau mahasiswa disekitar wilayah ini, sehingga warung makan burjo juga banyak terdapat di wilayah ini. Berdasarkan hasil survei  pendahuluan, di Kelurahan Warungboto, terlihat bahwa sistem pelayanan khususnya tentang kebersihan makanannya masih kurang dijaga dengan baik. Pengetahuan, pendidikan dan gaji yang rendah menyebabkan para pedagang kurang memperhatikan tentang pentingnya menjaga higiene sanitasi makanan di warung bubur kacang hijau tersebut.  Penelitian ini merupakan penelitian analitik observasional dengan menggunakan rancangan studi Cross Sectional. Responden dari penelitian ini adalah 37 karyawan yang bekerja di warung makan. Hasil analisis bivariat menunjukkan bahwa ada hubungan antara tingkat pengetahuan dengan higiene perorangan dan sanitasi makanan. sig = 0,004 untuk higiene perorangan dan sig = 0,016 untuk sanitasi makanan. Tidak ada hubungan antara tingkat pendidikan dengan higiene perorangan dan sanitasi makanan sig = 0,591 untuk higiene perorangan dan sig 1.000 untuk sanitasi makanan. Tidak ada hubungan antara gaji karyawan dengan higiene perorangan dan sanitasi makanan sig = 1.000 untuk higiene perorangan dan sig 0,327 untuk sanitasi makanan. Faktor risiko pengetahuan memiliki hubungan bermakna dengan higiene perorangan dan sanitasi makanan. Faktor risiko pendidikan tidak memiliki hubungan bermakna dengan higiene perorangan dan sanitasi makanan. Faktor risiko gaji karyawan tidak memiliki hubungan bermakna dengan higiene perorangan dan sanitasi makanan.

PEMBERDAYAAN MASYARAKAT DUSUN JATEN, MRICO DAN BRUNO 1 UNTUK MENINGKATKAN KETAHANAN PANGAN DENGAN PEMANFAATAN POTENSI LOKAL Suryani, Dyah; Kurniawan, Dwi; Melizan, Deli Surya; Putra, Gusnardi
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 3, No 1 (2019)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Food security is a challenge that gets priority for achieving national prosperity in this millennium. Ngestirejo Village, Tanjungsari Subdistrict, Gunungkidul Regency has a lot of natural resources such as agriculture, plantations, livestock, and tourism. However, the use of this region's potential by the community is not optimal. This is because the community does not have the skills, experience, knowledge, and motivation to explore the potential of the region. This situation has long been occurring but there has been no effort either personally, the community, or the government to change this pattern of behavior with the willingness to utilize regional potential optimally. The condition of this problem occurred in 3 hamlets, namely Jaten Hamlet, Mrico Hamlet and Bruno 1 Hamlet. So to overcome these problems, the program was implemented, namely community empowerment to improve food security by utilizing local potential. Methods of implementing this program include: community education, technology diffusion and practice. The impact of the results of this activity is 1). Increased community insight, especially PKK mothers about utilizing local potential; 2) Increased community creativity in processing cakes from local potential results; 3) Increased entrepreneurial spirit for the community.

PENURUNAN KADAR EMISI GAS BUANG KARBON MONOKSIDA (CO) DENGAN PENAMBAHAN ARANG AKTIF PADA KENDARAAN BERMOTOR DI YOGYAKARTA Maryanto, Dicky; Mulasari, Surahma Asti; Suryani, Dyah
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 3, No 3 (2009): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Growth of motor vehicle in Yogyakarta mean 11,9 percent of year. A new motor vehicle Accretion every year reach 83.761 unit, more than 90 percent among other things vehicle wheel two or motorbike. In line with increase sum up the motor vehicle cause the increase sum up the consumption oil fuel, so that cause the gas throw away the motor vehicle like Carbon Monoxide ( CO), Hydrocarbon ( HC), Oxide Nitrogen ( Nox), Oxide Sulfur (Sox) And partikulat Pb mount also. Excelsior of concentration CO which breathed by human being hence fatal progressively risk accepted by the human being, even cause the death. Nature of not scentless gaseous CO and not chromatic also very the toxic, then CO is often conceived of silent killer. Strive the operation with the modification of burner machine conduct the innovation of muffler. With the addition of glass wool, active charcoal, water or other dissimilar substance having the character of adsorb or absorb. this Research target to Know the degradation of rate of gas emission throw away the carbon monoxide ( CO) with the active charcoal addition a motor vehicle. Method: this was experimentant research by one group pre and post design descriptively and analytic. Sample of research some of gas emission throw away the carbon monoxide (CO) high secretory the muffler of motorcycle honda supra, measuring instrument used in this research field observation with the active charcoal addition muffler motorcycle, and measuring instrument of inspection of carbon monoxide rate (CO) By analysis means of Auto Check 974/S. Analysis the data use the one way Anova. Result : test of Anova of degradation of rate of gas emission throw away the carbon monoxide ( CO) with the active charcoal addition 50, 100, 150 gram of motor vehicle. Assess the mean difference average the rate 150gr to rate 50gr showing number - 1.17600* meaning active charcoal gift 150gr better the than gift 50gr. Seen from value sig for the line of fifth assess sig 0,035 < 0,05 meaning Ho refused and Ha accepted so that there degradation difference by sig. Conclusion : There was degradation of rate of gas emission throw away the carbon monoxide ( CO) with the active charcoal addition at motor vehicle. Keywords : Carbon Monoxide ( CO), Active Charcoal Gift.

PENGARUH VARIASI BIOMASSA PISTIA STRATIOTES L. TERHADAP PENURUNAN KADAR BOD, COD, DAN TSS LIMBAH CAIR TAHU DI DUSUN KLERO SLEMAN YOGYAKARTA Fachrurozi, M.; Utami, Listiatie Budi; Suryani, Dyah
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 4, No 1 (2010): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Some industries know in Orchard of direct Klero Sleman Yogyakarta throw away the liquid waste to river Gawe without done a processing beforehand, so that cause the river water becomes the impure. Others, there are sigh from society of around industry know that is incidence of smelling, so that society which live in about industry know to become annoyed. This Research aim to know influence of variation of biomassa Pistia stratiotes L. to degradation rate of BOD, COD, and TSS liquid waste know at Orchard of Klero Sleman Yogyakarta. Processing of liquid waste by exploiting Pistia stratiotes L. expected can lessen compound rate of impure toxic compound and also consisting is in underwater of waste.Method: this was pure experimental research using complete random device. Involved in variable was variation of biomassa Pistia stratiotes L. as independent variable. Rate of Biologycal Oxygen Demand (BOD), Chemical Oxygen Demand (COD), and Total Suspended Solid (TSS) as dependent variable. Research executed in Countryside of Pereng Sumberharjo Yogyakarta. Measurement of parameter BOD, COD, and TSS conducted in Laboratory Hall Technique Health of Environment (BTKL) Bantul. Sample for this research was liquid waste know in Orchard of Klero Sleman Yogyakarta. Result of research analyzed to use test of ANOVA and test of BNT (Least Significant Different).Result: Result of analysis influence variation of biomassa Pistia stratiotes L. to degradation of rate BOD, COD, and TSS use test of ANOVA show value equal to 2966,67, 8836,57, 1337,33 with level of significance equal to 0,000 (p<0,05) which indication that variation excelsior of biomassa Pistia stratiotes L. hence excelsior also degradation of rate of BOD, COD, and TSS.Conclusion: There was influences which significant between variation of biomassa Pistia stratiotes L. to degradation of rate of BOD, COD, and TSS liquid waste know in Orchard of Klero Sleman Yogyakarta.Keywords: Biomassa, Pistia Stratiotes L., BOD, COD, and TSS Liquid Wast, Soybean cake

HUBUNGAN SISA KLOR DENGAN KELUHAN IRITASI KULIT DAN MATA PADA PEMAKAI KOLAM RENANG HOTEL DI WILAYAH KOTA YOGYAKARTA Permana, teddy; Suryani, Dyah
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 7, No 1 (2013): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Public places such as public baths and swimming pools are used as a gathering place by many people have potency to be a medium of disease transmission. Direct contact among visitors can transmit disease germs from one to the other visitors. Moreover, the contact can be a deployment medium of a disease. This study aimed to determine the relationship between chlorine residue with the complaints of skin and eye irritations of swimmingpool users in Yogyakarta hotels.Methods: The research was an observational analytic study by using cross sectional design. Sampling of the research uses systematic random sampling and consists of 48 respondents. Research tools used are questionnaires and laboratory tests. Data analysis uses univariate and bivariate analysis with a statistical test ChiSquare (X2).Results: Results of the study showed that 28 respondents (58.3%) have complaints and 20 respondents (41.7%) do not have complaints. From six water samples taken from swimming pool, 4 samples (66.7%) do not qualify and 2 samples (33.3%) are eligible. Bivariate analysis found that there was a significant relationship between chlorine residue with the complaints of skin and eye irritations of swimming pool users in Yogyakarta hotels (p = 0.038) smaller than alpha (? = 0.05), RP = 1,83. Conclusion: There was a relationship between residual chlorine with the complaints of skin and eye irritations of swimming pool users in Yogyakarta hotels.Keywords: Chlorine Residue, Skin and eye irritation complaints, Swimming Pool

ANALISIS KANDUNGAN NITRIT DALAM SOSIS PADA DISTRIBUTOR SOSIS DI KOTA YOGYAKARTA TAHUN 2011 Nur, Hasna Hayati; Suryani, Dyah
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 6, No 1 (2012): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Sausage was a snack with raw meat, crushed meat preserved by salting. Nitrateand nitrite salt is one of the preservatives used in meat preservation process to obtain goodcolor and prevent microbial growth. Nitrite as a preservative permitted its use, but keep in mindits use in food in order not to exceed the limits, so it does not negatively impact human health.Permenkes Republic of. 1168/Menkes/Per/X/1999 about food additives limit the maximum useof the preservative nitrite in processed meat product that is equal to 125 mg / kg. Excessiveconsumption of nitrite can cause harm to the wearer, whether they are direct, ie poisoning, orwho are indirect, ie nitrites are carcinogenic. The purpose of this study to determine the contentof nitrite in sausages at sausage distributor in the city of Yogyakarta in 2011.Method: The study was descriptive research laboratory test. The object of this study were 5brand sausage sausage found in a different distributor. Nitrite content analysis conducted by twostages of testing, the test qualitative and quantitative test. Qualitative test performed todetermine whether there is content of nitrite in sausages by using reagents sulfanilat acid-?-naftilamina, while the quantitative tests conducted to determine the levels of nitrite contained inthe sausage with a spectrophotometer. Data analysis results of research done descriptively andare presented in table and narrative.Results: The study of five brands of sausage on the distributor in the city of Yogyakarta showsthat all brands of sausage samples containing nitrite with nitrite levels varied.Conclusion: Of the 5 brands of sausage samples studied, the results showed that one samplehad higher levels of nitrite that does not meet the requirements under Decree No. Permenkes.1168/Menkes/Per/X/1999, namely the brand sausage sample E with higher levels of nitrite of211.294 mg / kg.Keywords: Analysis, sausage, nitrite

Co-Authors Abil Rudi Abu Bakar Yakubbu Abbani Abu Tholib Aman Ade Rahmawati ade rahmawati Adi Heru Sutomo Adi Yeremia Mamahit Agustina, Devi Ahmad Ahid Mudayana Ahmad Arifuddin Amaliah, Lili Amartani, Rizki Andika Dwi Rianita Andriyanto, Arif Ariani, Widya Asep Rustiawan Asti Mulasari, Surahma Astri, Ajeng Dwi Atika Anif Prameswari Aulia Nurul Isnani Aulia, Bianda Ayuningtyas, Cita Eri Beta Dwi Astuti Buston, Erni Damayanti, Putri Aprilia Dedy Kusuma Yulianto, Heribertus Dewi Apriani Dewi Puspito Sari, Dewi Puspito Dewi, Setyogati Candra Dian Asih Purwati Diana Astuti Dicky Maryanto Djannah, Siti Djannah, Siti Nur Djannah, Siti Nur Djannah, Sitti Dwi Astuti, Fardhiasih Dwi Kurniawan, Dwi E. Egriana Handayani Edwin, Vebby Amellia Edwin, Vebby Emilia Eka Putri Nurdjanah Eko Maulana Syaputra Elvi Juliansyah Elvi Juliansyah Jamari Fachrurozi, M. Fachrurozi, M. Fadila, Ermila Nur Fardhiasih Dwi Astuti Fentia, Lia Firman Firman Frisa Arfiana Dewi Genta Husega Hairil Akbar Handriyanto, Muhammad Rasyid Hartuti, Eka Putri Hasna Hayati Nur hastuti, Nuri Hesti Khofifah Hidayat, M. Syamsu Hizriansyah Hizriansyah Ihsan Fahroji Iin Rosita Anggraini Imansari, Lutfi Indradewa, Rhian Indrayani, Putu Emy Indriani, Atika Rahma Indriyani, Mila Melinda Isyifa Lintan Az Zuhro Jannah, Arihni Arihatal Jumadil, Muhamad Jumiati, Febi Khofifah, Hesti Khoirunnisa, Dicka Kraichat Tantrakarnapa Kusuma, Sari Lailatul Fitriani Listiatie Budi Utami Lulu Mediamah Salsabila M. Fachrurozi Maretalinia Maretalinia Maretalinia Maretalinia Maretalinia Maretalinia Maretalinia, Maretalinia Maryanto, Dicky Maryanto, Dicky Maulana, Achmad Reza Maulana, Dhimas Iqbal Maulana, Reza Achmad Melizan, Deli Surya Muchamad Rifai, Muchamad Mufti Khakim Muhamad Jumadil Muhammad Alfinnudin Cholil Muhammad Ridwan Ansari Muhammad Yani, Muhammad Muplihah, Siti Nafi'a, Zidni Ilma Nahdiyani, Fita Ni Ketut Supasti Dharmawan Nilasari, Nilasari Ningsih, Atni Setiyo Nisa, Dewi Mustika Khoirun Novin Yetiani Nur, Hasna Hayati Nur, Hasna Hayati Nuraeni, Tating Nurdjanah, Eka Putri Nurdjannah, Sitti Oktaviyani, Prisilia Ozy Syahputra Permana, teddy Permana, teddy Piki Paslini Pratamasari, Rossy Purwani, Sagung Putri ME Purwati, Dian Asih Purwati, Dian Asih Putra, Gusnardi Putri, Shebilla Meiky Putri, Sheila Rosmala Rachmawati Widyaningrum Ramadhani, Khairunisa Ramadini, Encik Suci Dwi Ramdhani, Khairunisa Rende, Debby Christine Renny Oktafia, Renny Rianita, Andika Dwi Rianita, Andika Dwi Rizki, Nadya Trisna Gumelar Rizqi, Ana Amalia Rizqi, Anna Amalia Rokhmayanti Rumeon, Nurvista Wulandari Saffanah, Amadini Maisun Safitri, Rosyida Awali Saki, Vernonia Yora Setyawening, Annisa Luthfia Shaumi Natalia Putri Silvia Anitasari, Silvia Siti Mutmainah Siti Nur Djannah Solikhah Solikhah Sudarmi, Ni Wayan Sukardi Jaya, Veronica Sumayyah Sumayyah, Sumayyah Sunarti Sunarti Sunarti Sunarti Sunarti Sunarti Supriatin Supriatin, Supriatin Surahma Asti Mulasari Surya Wibowo Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Suyitno Tantrakarnapa, Kraichat teddy Permana Theo W. E Mautang Toto Sudargo Tri Wahyuni Sukesi Trisno Agung Wibowo Tukiyo, Intan Wahyuni Ulfaini Safitriani Utami, Listiatie Budi Utami, Listiatie Budi Vernonia Yora Saki Wibowo, Surya Wibowo, Surya Wibowo, Trisno Agung Wibowo, Trisno Agung Widodo Hariyono Widyaningrum, Rachmawati Widyastuti, Karina Wulandari, Ira Pebri Wulandari, Yanuk Wulandari, Yanuk Yanuk Wulandari Yayu Angriani Yenie Chrisnawati Yogatama Yogatama Yogatama, Yogatama Yulianto, Aris Yunus, Mohd Yuvita Zafirah, Kamilah Zahrul Mufrodi, Zahrul

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