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All Journal Jurnal Veteriner Indonesian Journal of Human Nutrition Jurnal Berkala Epidemiologi Jurnal Media Gizi Indonesia (MGI) Masyarakat, Kebudayaan dan Politik Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Preventia Health Notions Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo Journal of Applied Food Technology Jurnal Kesehatan Prima Indonesian Journal of Medicine Journal of Maternal and Child Health Amerta Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Aisyah : Jurnal Ilmu Kesehatan Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Bakti Cendana: Jurnal Pengabdian Masyarakat Media Gizi Kesmas Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Nutrisia Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Keperawatan Journal of Community Engagement in Health Strada Jurnal Ilmiah Kesehatan (SJIK)
Annis Catur Adi
Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
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Journal : Media Gizi Kesmas

 1 
Daya Terima dan Kandungan Gizi Mi Kremes Substitusi Mocaf (Modified Cassava Flour), Hati Ayam dan Biji Labu Kuning untuk Mencegah Anemia Rakhman, Dinis Puspita; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.314-321

Abstract

Background: Iron deficiency (Anemia) is a major health problem by Indonesian youth. Anemia needs to be treated appropriately because it can have a long term negative impact on the quality life of adolescents. Mocaf, chicken liver, and pumpkin seeds are food source of protein and iron that can be processed into mi kremes as a snack to prevent anemia. Objectives: The purpose of this study was to analyze acceptability, protein and iron content of mi kremes with substitued of mocaf, chicken liver, and pumpkin seeds. Methods: This research used pure experimental with completely randomized design (CRD). There are 5 formulas which are then selected for 3 selected formulas that will be further investigated. 3 formulas is control formula (F0) and 2 modified formulas (F3, F4). The total of substitutions F3 (mocaf 15 g, chicken liver flour 10 g, and pumpkin seeds flour 15 g) and F4 (mocaf 20 g, chicken liver flour 10 g, and pumpkin seeds flour 10 g). This research used 25 untrained panelists namely young women aged 10-18 Results: The results of acceptability test showed that the most preferred modified formula by untrained panelists is F3. The protein and iron content per 100 g mi kremes was 8,02 g and 3,11 mg. There was a significant difference between F0 and F4 in taste characteristics (p = 0,003). Conclusion: The formula with the highest acceptance is F3. One serving of F3 (70 g) can meet 10-15% of the protein and iron needs in young women aged 10-18.
Hubungan Iklim Kerja Panas dengan Status Hidrasi Pekerja: Literatur Review Thom, Fedora Ivena; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.1081-1087

Abstract

Background: A hot working climate can result in excessive sweating so that it can cause dehydration in workers if it is not followed by adequate fluid intake. Workers with a hot work environment will interfere with the productivity of these workers. Objectives: The focus of this literature review is to determine the relationship between hot work environments and workers' hydration status. Methods: The journal articles reviewed were acquired from online databases such as science direct and google search without limitation of time and research results. The search for articles began on September 3 – September 15, 2022. Search for articles using the keywords "hot work climate, worker hydration status, heat exposure, hot work climate, hydration status”. Results: Based on the selection process, 11 articles were found that were suitable and used a cross sectional design. The eleven research articles show link relationship between a hot work climate and the hydration status of workers covering various types of professions and employment opportunities, both indoor work and outdoor work. Most showed a significant relationship.  Conclusions: Therefore, it can be concluded that hot temperatures or hot working climates can be a risk of dehydration in workers. Therefore, work agencies are expected to be warry of the workers's hydration level, especially those exposed to heat in an effort to increase work productivity.
Optimalisasi Kandungan Serat Kue Kering melalui Substitusi Tepung Beras Hitam dengan Pemberian Isian Pasta Kombinasi Kacang Merah dan Kurma Wening, Damar Maulidina Nur; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.656-663

Abstract

Background: Optimal consumption of fiber has various benefits, one of which is related to obesity prevention. Out of many attempts to optimize fiber consumption is through the rich-fiber food formulation in the form of cookies. Black rice flour, kidney beans, and dates are the main ingredients chosen according to their nutritional content and benefits. Objectives: The purpose of this study was to analyze the effect of the modification of cookies made from black rice flour and kidney bean-date paste combination within the organoleptic score and fiber content. Methods: The method used in this research is quasi-experimental. Formula treatment was carried out 3 times (F1, F2, F3) along with 1 reference formula (F0). The organoleptic score was known within hedonic test, which involved 32 untrained panelists of women aged 18-40. The fiber content was analyzed empirically through Tabel Komposisi Pangan Indonesia (TKPI) and United States Department of Agriculture (USDA) database. Selected formula was analyzed its crude fiber through gravimetric method at Laboratory of Biochemistry, Nutrition Department, Airlangga University. Results:The highest organoleptic scores of color, aroma, texture, and taste were F1 cookies. Based on empirically analysis, the fiber content between F0 and F4 cookies in 100 g ranges from 2.62 to 9.02 g. Analysis of the crude fiber content of the selected formula, F1 in 100 g is 46.55%. Conclusion: Black rice flour substitute cookies filled with red bean and dates paste combination had a fairly good organoleptic score and appropriate fiber content.
Optimalisasi Kandungan Kalsium Mie Kering dengan Substitusi Tepung Tempe dan Tepung Tulang Ikan Lele Nurlaila, Amilenia; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.664-670

Abstract

Background: Adolescents need good nutrition for their physical growth, one of which is protein and calcium. In this study, dry noodle formulation was carried out by substituting tempeh flour and catfish bone flour. Noodles are a food that is much loved by teenagers because it contains high energy, carbohydrates, and fat but low content of other nutrients. Objectives : This study aims to determine the effect of the substitution of tempeh flour and catfish bone meal on the acceptability and nutritional calcium value of dry noodles. Methods : The experimental design used was a completely randomized design (CRD). The research carried out in the formula development stage was true experimental research (pure experimental) and in the acceptance testing stage, the formula was using quasi-experiments. This study used untrained panelists, namely teenagers totaling 25 people. The analysis in this study used descriptive analysis and statistical analysis by Kruskal Wallis. Result : The percentages of substitution of tempeh flour and catfish bone meal were F1 (7.5% tempeh flour, 2.25% catfish bone meal), and F2 (15% tempeh flour, 1.5% catfish bone meal). Based on the test results for the acceptability of dry noodle products with the substitution of tempeh flour and catfish bone flour by untrained panelists, the results with the highest score were F1. The results of the Kruskal Wallis statistical test showed that there was a significant difference (p≤0.05) in the level of preference in the aspects of color, aroma, texture, and taste. The nutritional value for 100 grams of dry noodles with substitution of tempeh flour and catfish bone meal (Energy: 357.87 kcal; Calcium 139.8 mg) is able to meet 10-15% of the daily needs of adolescents. Conclusion : Dried noodles with 15 grams of tempeh flour and 3 grams of catfish bone flour have good acceptability with high calcium content and are suitable as alternative snacks for teenagers.
Hubungan Konsumsi Makanan Jajanan dengan Kejadian Diare pada Anak Sekolah di Surabaya Shabhati, Berliandita; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.713-718

Abstract

Background: Gastrointestinal infections that are still found in the surrounding environment are diarrhea. Diarrhea can be affected by various factors, one of them is the consumption of snack foods that the safety is not guaranteed. Snacks are one of the foods that are often consumed by students. Until now, there are still many snacks that contain contaminants that can cause a disease Objectives: This research aims to identify the correlation between the consumption of snacks and the incidence of diarrhea in elementary school students. Methods: This research used a quantitative methods. This type of research was an observational study used cross sectional research design. Sampling in this study used a purposive random sampling technique which then obtained a total sample of 72 respondents. The data obtained in this study were analyzed using the bivariate analysis method, namely Spearman's rank.. Results: The results of this study found that most of the respondents had moderate consumption of snacks (66,7%). The respondents who experienced diarrhea amounted to 22.2%.. The results of the research based on data analysis shows that there is a correlation between snacks consumption and the incidence of diarrhea in primary school students with a p-value of 0.03 (<α = 0.05). Conclusions: There is correlation between snack consumption and diarrhea incidences in elementary school students.
Kadar Protein, Seng, dan Nilai Ekonomi Gizi Muffin dengan Substitusi Tepung Kecambah Kacang Tunggak (Vigna unguiculata) yang Diperkaya Serbuk Wijen (Sesamum indicum Nisa, Hisma Zauharotun; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.726-732

Abstract

Background: Deficiency of macronutrients and micronutrients in school-age children is still a nutritional problem that is often found in Indonesia. Many Indonesian children with protein and zinc intake do not meet the recommended daily allowance. Cowpea is a source of protein and a type of legume that is often found in Indonesia. Sesame is a source of protein and zinc which is cheaper than other zinc sources. Both of these ingredients have the potential to be substitutes and additions to muffins as a nutrient-dense snack for school-age children. Objectives: To develop muffins with germinated cowpea flour substitutes enriched with sesame powder to increase the nutritional content of protein and zinc muffins, as well as to determine the nutritional economic value of this product. Methods: This study was an experimental study with a Completely Randomized Series design with three treatments: control formula (F0), formula F2 (15 grams of cowpea sprout flour and 15 grams of sesame powder), F3 formula (30 grams of cowpea sprouts flour and 20 grams of sesame powder). grams). Protein and zinc levels were obtained from nutritional analysis, while the economic value per unit of nutrition was obtained from calculating the food cost divided by nutrient content. Results: The results of the nutritional analysis showed that there was an increase in nutrient levels in formulas F1 and F2, with the highest levels of protein and zinc obtained by F2 (7.64 grams of protein and 1.862 milligrams of zinc per 100 grams). All formulas except F0 were able to meet the adequacy of protein snack foods and all formulas were able to meet the adequacy of zinc in snack foods for school-age children. The economic value per unit of nutrient shows the cheapest protein and zinc prices obtained by formula F2 with a protein price of IDR 457/g and a zinc price of IDR 2057/mg Conclusions: The substitution treatment of cowpea sprout flour and the addition of sesame powder was able to increase the protein and zinc content in muffins making them suitable as an alternative nutrient-dense snack for school-age children. This treatment also makes muffins have cheaper protein and zinc prices per unit of nutrition.
Analisis Korelasi Pengetahuan Gizi, Asupan Lemak Camilan, dan Pola Konsumsi Camilan dengan Status Gizi Remaja di Surabaya Al'aliyyu, Fikriyah; Adi, Annis Catur
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.733-737

Abstract

Background: Adolescents are a group that is vulnerable to nutritional problems because this period includes a period of growth and development with physical, psychological and cognitive changes. There are several factors that affect nutritional status, such as the level of knowledge about nutrition and food consumption Objectives: Analyzing the correlation between the level of nutritional knowledge, snack fat intake and snack consumption patterns with the nutritional status of adolescents in Surabaya Methods: This research is a type of correlational research with a cross sectional study. The number of samples was 64 adolescents selected by proportional random sampling. Each variable studied was tested with the Spearman test. Adolescents' nutritional status were recorded with anthropometric measurements, nutritional knowledge with a questionnaire and snack consumption with the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) Results: there was a significant correlation between nutritional knowledge with nutritional status (p=0.042) and no significant correlation between nutritional status with snack fat intake (p=0.152) and snack consumption pattern (p=0.945) Conclusions: The higher level of nutritional knowledge possessed by adolescents, the more likely they will have good nutritional status.
Analisis Evaluasi Sensorik pada Formulasi Produk Sosis dengan Substitusi Bahan Pengganti Kulit Ayam: Literature Review Afifah, Lyna Nur; Adi, Annis Catur
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.530-538

Abstract

Background: Chicken sausage is one of the most widely produced meat products with low production costs, using simple technology and minimal equipment. There is a lot of research has developed chicken sausage products by substituting chicken skin with other ingredients such as food fiber and by-products from other chicken cuts. Objectives: analyze the quality of chicken sausage from the sensory side of products that experienced substituting raw chicken skin with other ingredients based on research on existing formulations. Methods: this study used the literature review and comes from several journal database sources, such as Google Scholar, PubMed, Science Direct with articles criteria that discuss about development of chicken sausage food products made from chicken skin. Results: Based on the results of a literature search, the results of 4 studies that examined sensory analysis of chicken sausage products were obtained after the chicken skin raw material was substituted with other ingredients. Conslusion: The difference in sensory analysis results in the four studies was influenced by the ingredients used to substitute chicken skin. In addition, the differences in the selection and assessment of the panelists were influenced by each individual's perception of the product given the treatment.
Kajian Literatur: Pengaruh Penambahan Hati Ayam terhadap Kandungan Zat Besi pada Produk Formulasi Makanan untuk Mencegah Anemia Tsaqifah, Hafizotun; Salsabila Muda, Tasya Shafa; Oktaviani, Dhiyah Ariba; Adi, Annis Catur
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.898-906

Abstract

Backgound: Iron (Fe) together with protein is needed by the body in the formation of hemoglobin so that if the amount of intake is less, the number of red blood cells used to transport oxygen to the lungs is not enough to meet the physiological needs of the body with normal hemoglobin levels of 12-15 g/dl in female adolescents and 13-17 g/dl in male adolescents. Iron deficiency causes disturbances or obstacles to growth which can cause symptoms of lethargy, weakness, fatigue and forgetfulness to anemia. Chicken liver is the most common source of iron used as a food formulation additive because it is easily accessible and is a source of heme iron which is more easily absorbed and contains less mineral binding material. Therefore, nutrient fortification in food formulations by utilizing chicken liver is needed to prevent anemia. Objectives: The effect of iron nutrient levels from the results of food formulations was analyzed by utilizing chicken liver as a substitute material intended to increase iron intake in an effort to prevent anemia. Methods: This research used the Literature Review method by tracing and reviewing several similar research articles that used experimental studies, especially in terms of product development that utilized chicken liver as a source of iron intake. The article search used the Google Scholar electronic database within the last 10 years (2014-2024) with keywords “anemia”, "iron", "food formulations", and "chicken liver". Results: From the 12 articles found, all formulas met the percentage of daily iron requirements according to the targets set by each study. The best formula had the highest iron content, which was 14.05 mg per 100 grams, while the formulation with the lowest iron content still met the target percentage of Recommended Dietary Allowance (RDA), which was 2.04 mg per 100 grams. The difference in iron content among the studies could be influenced by the percentage of chicken liver added to the formulation and the addition of other potential food ingredients. Conclusions: There is an effect of iron levels produced by food formulation products with the addition of chicken liver which has the potential to prevent anemia in the community.
Antropometri Kelahiran terhadap Kejadian Stunting di Desa Tentenan Barat, Kabupaten Pamekasan Rofiqoh, Fauzatur; Qurniyawati, Eny; Adi, Annis Catur
Media Gizi Kesmas Vol 13 No 2 (2024): MEDIA GIZI KESMAS (DECEMBER 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i2.2024.587-594

Abstract

Background: According to the 2022 data, 21.6% of Indonesian children under the age of five suffer from stunting, which is still below the 2024 RPJMN target. Pamekasan is one of the priority regency for stunting in Indonesia. Birth anthropometry, such as birth length and weight, are some of the risk factors for stunting. Hence, it is essential to conduct research at the village level to examine these risk factors and continue to reduce the stunting incidence in the future. Objectives: This study aim to analyze the association between birth anthropometry (birth length and weight) and stunting. Methods: This study was an analytic observational study using a case-control approach. The research was carried out in Tentenan Barat Village, Pamekasan Regency, Madura, East Java Province. The type of data in this research was secondary data obtained from ePPBGM data at Larangan Community Health Center in February 2023. The number of samples used in this study was 54 (18 cases and 36 controls). Analysis of the relationship between dependent and independent variables using the Fisher Exact test. Results: Birth weight was not correlated with stunting (p-value = 0.107). Birth length was related to stunting (p-value = 0.012; OR = 8.5; 95% CI= 1.506 < OR < 47.962). Conclusion: Birth length was birth anthropometry that associated with stunting in this study. It is necessary to fulfill nutritional intake and provide health care for mothers, especially during pregnancy, to prevent children from being born with low body weight and short length.
Co-Authors Abdurrahman Ali Adi Pranoto Adinda Nurul Istiqomah Adiningsih, Sri Afifah, Lyna Nur Aisyah Noer Auliyah Madani Pertiwi Al Himny Rusydy, Muhammad Al'aliyyu, Fikriyah Alfian Yusuf Ali Iqbal Tawakal Ali Iqbal Tawakal Ali Iqbal Tawakal Alristina, Arie Dwi Alzha Adila Harisina Amirah Adlia Amirah Adlia Andini Octaviana Putri Anggun Pinasti Ilahi Anisah, Mufidah Anna Smdyah Putri Anna Surgean Veterini Anni Syntya Annisa Lutfiah Annisa Rizky Malichati Annisa Rizky Maulidiana Arina Farmalabitta Annis Arina Mufida Ersanti Arina Mufida Ersanti Ariza, Nahya Rahmatul Asrul Bahar Atsarina Anindya Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Aulia Ramadhani Aulia, Noni Angelina Tazky Bambang Wahjuprajitno Bambang Wirdjadmaji Bambang Wirdjadmaji, Bambang Brilliant Anjar Saputro Calvin Ramadhani Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Claudia Ni Luh Merry Marzeline Damar Rasti Adhika Daniel Christanto Dea Amanda Caressa Deandra Ardya Regitasari Deandra Ardya Regitasari Dewi, Ratna Candra Diah Patria Nuringtyas Dian Puteri Andani Dini Andrias Andrias Dini Ririn Andrias Dominikus Raditya Atmaka Dyah Patria Nuringtyas Edinda Ayu Miranti Elya Sugianti Emyr Reisha Ishaura Endah Bardiati Enny Susanti Eny Qurniyawati Eva Flourentina Kusumawardani Eva Flourentina Kusumawardani Fajar Nuraidah, Lutfi Faradillah Rahmy Savitri Faradita Meilinda Wulan Sari Farah Rosyihana Fadhila Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Fathrizqita Aghnia Raudhany Febry Dian Permatasari Fifi Nirmala G Firdaus, Salwa Sausan Ghanynafi, Abdullah Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Hasanah, Dina Khomariyatul HENI RACHMAWATI Heni Rachmawati Hernita Riski Humaira, Arisya Iga Ayuni Fatmala Iga Ema Dini Ikeu Ekayanti Ikhtiar, Ilham Irfa Ekasanti Irwanto Irwanto Irwanto, Irwanto Isaura, Emyr Reisha Isyana, Deta Oryza Ivan Mahardika Yusuf Jayantini, Hikmah Ervina Junaida Astina Kamila Dwi Febrianti Kartini Kartini Lailata, Irina Lailatul Muniroh Lailia Wahyuliana Lathifah Ilmawati Laura Navika Yamani Lina Nurbaiti Lipu, Yanto Lisda Juniarsy Rahardjo Luki Mundiastuti M. G. Bagus Ani Putra Maharani, Shafira Mahmud Aditya Rifqi Mardiyono Yono Mawaddah, Tsalatsa Aulia Mei Lestari Ika Widyyati Meity Ardiana Melissa Ruslan Merryana Adriani Merryana Adriani Meyrina Putri Cahyariani Mohammad Fahmi Rasyidi Muamar Afdhal Mahendra Muda, Tasya Shafa Salsabila Mufida Ersanti, Arina Muhammad Atoillah Isfandiari Nabillah Eka Permatasari Nancy Margarita Rehatta Nanik Handayani Nelly Setiawaty Nisa, Hisma Zauharotun Novira Dian Rachmadia Nur Mufida Wulan Sari Nurlaila, Amilenia Nuthathai Sutthiwong Oktaviani, Dhiyah Ariba Purwandini, Septiana Puspitasari, Prastiwi Novia Putra, M.G. Bagus Ani Putri Safrida Rahmawati Putri, Cahya Ramadhanti Rachmad Suhanda Rachmahnia Pratiwi Rahmawati, Siti Irma Rakhmalia Imeldawati Rakhman, Dinis Puspita Ramadhan, Ramadivan Bagus Rasyidi, Mohammad Fahmi Ratna Candra Dewi Rehatta, Nancy Margarita Reza Yuanita Ananta Riris Diana Rachmayanti Rita Ismawati Rita Ismawati Rizky Arifandy Amir Rizma Dwi Nastiti Rofiqoh, Fauzatur Romadhona, Salsabila S R Widya Areta Humaniora Justisia S.Pd. M Kes I Ketut Sudiana . Sakinah Aljuffrie Salisa, Wizara Salma Chalisha Salsabila Muda, Tasya Shafa Santi Martini Sarmanu, Sarmanu Septa Katmawanti, Septa Septyaningrum Putri Purwoto Shabhati, Berliandita Shafira Putri, Maurilla Shrimarti R Devi Sinaga, Niken Ayu Br Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Siti Shofiya Novita Sari Siti Shofiya Novita Sari SOETJIPTO . Soetjipto Soetjipto SRI LESTARI Subijanto Marto Soedarmo Subijanto Marto Soedarmo Sukmadewi, Marcella Suryanto Suryanto Suryanto, Suryanto Syafrina Mareta Sari Thom, Fedora Ivena Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Tri Sulistijorini, Hinu Trias Mahmudiono Tsaqifah, Hafizotun Ulfatul Karomah Vetty Silvana Maulida Vidya Anggarini Rahmasari Vidya Anggarini Rahmasari Wening, Damar Maulidina Nur Widati Fatmaningrum Widijiati Widijiati Widjiati Widjiati Widodo Jatim P Widodo Jatim Pudjirahardjo Widyyati, Mei Lestari Ika Wijaya, Vania Alvabella Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Yama Dharma Putera Yasmin Muntaza Yeni Susanti Yulia Kurnia Sari Yusmiati, Siti Nur Husnul Yusuf, Alfian