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All Journal 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 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 JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Jurnal Ilmu Kesehatan dan Gizi Journal of Community Engagement in Health Strada Jurnal Ilmiah Kesehatan (SJIK) Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Annis Catur Adi
Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
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Uji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui Lailata, Irina; Adi, Annis Catur
Jurnal Ilmiah Universitas Batanghari Jambi Vol 24, No 2 (2024): Juli
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v24i2.4215

Abstract

Exclusive breastfeeding in Indonesia is still relatively low. Intake of foods containing lactagogum for breastfeeding mothers is very necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the coverage of exclusive breastfeeding for babies. The aim of this research is to analyze the effect of substitution of local food ingredients, namely chickpeas, moringa, katuk and matcha on the acceptability, nutritional content, economic value and nutritional economic value of klepon cake as an alternative snack for breastfeeding mothers. This research is a pure experimental study on formula modification and quasi-experimental research on organoleptic tests with a completely randomized design (CRD) research design. There are five types of treatment with one control formula and four modified formulas with five repetitions. There were two types of panelists in this study, namely 3 panelists limited to preliminary research and 25 untrained panelists for follow-up research. Data collection techniques use organoleptic test forms and hedonic tests. Data analysis used the Friedman and Wilcoxson tests. The results of the research show that there is an effect of substitution of chickpea flour, moringa flour, katuk flour and matcha as alternative snacks for breastfeeding mothers.
Karakteristik dan Daya Terima Snack Bar dengan Substitusi Tepung Ubi Ungu (Ipomoea batatas (L.) Lam.) dan Penambahan Bubuk Spirulina platensis Soma Aditya Putra; Annis Catur Adi
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 6 No. 2 (2026): Juli: Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v6i2.11155

Abstract

The increasing exposure to free radicals due to modern lifestyles can trigger oxidative stress, highlighting the need for the development of food products containing bioactive compounds. Purple sweet potato (Ipomoea batatas L.) and Spirulina platensis are potential ingredients for the development of functional food products. This study aimed to analyze the sensory characteristics and acceptability of snack bars formulated with purple sweet potato flour substitution and the addition of Spirulina platensis powder. The study used three formulations, namely F0 (control), F2, and F3. Sensory evaluation was conducted using a five-point hedonic scale with 30 untrained panelists, assessing color, aroma, taste, aftertaste, and texture. Data were analyzed using the Friedman test followed by the Wilcoxon signed-rank test. The results showed that color, aroma, taste, and aftertaste were not significantly different among formulations (p > 0.05), while texture showed a significant difference (p < 0.05). Formula F2 had the highest overall acceptability compared to the other formulations. The results showed that color, aroma, taste, and aftertaste were not significantly different among formulations (p > 0.05), while texture showed a significant difference (p < 0.05). Formula F2 had the highest overall acceptability compared to the other formulations.
Daya Terima dan Nilai Ekonomi Gizi Camilan “Mata Gajah” Berbasis Tepung Kacang Merah dan Ikan Saluang pada Wanita Usia Subur Jewel Patricia; Annis Catur Adi
Jurnal Ilmu Kedokteran dan Kesehatan Indonesia Vol. 6 No. 2 (2026): Juli: Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jikki.v6i2.11148

Abstract

Anemia remains a major nutritional problem among women of reproductive age, primarily caused by micronutrient deficiencies such as iron. The development of nutritious and affordable local-based snack products is a potential strategy to improve nutrient intake. This study aimed to analyze the acceptability and nutritional cost of the traditional snack “Mata Gajah” with substitution of red bean flour (Phaseolus vulgaris L.) and saluang fish powder (Rasbora spp.) among women of reproductive age. This experimental study employed a Completely Randomized Design (CRD) with three formulations: F0 (control), F2 (moderate substitution), and F4 (high substitution). Acceptability was evaluated using a hedonic test (scale 1–5) by 30 untrained panelists based on color, aroma, taste, aftertaste, and texture. Data were analyzed using the Friedman test followed by the Wilcoxon test. Nutritional cost was calculated as the ratio between total production cost and nutrient content. The results showed that all formulations were acceptable, with mean scores ranging from 3.6 to 4.2. Formula F2 demonstrated the best acceptability, with sensory characteristics comparable to the control. Statistical analysis indicated significant differences across all sensory parameters (p<0.05), particularly in F4. In terms of nutritional cost, F2 was the most efficient, with values of Rp217.6/mcg for folate and Rp4,989.6/mg for iron. In conclusion, moderate substitution (F2) provides the best balance between acceptability and nutritional cost, making it a promising alternative nutritious snack for women of reproductive age.  
Pengaruh Konsentrasi Gula dan Waktu Fermentasi terhadap Aktivitas Aantioksidan Minuman Seduh Kombucha Daun Belimbing Wuluh (Averrhoa bilimbi Linn.) Vania Aristawidya; Annis Catur Adi
JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Vol. 4 No. 2 (2026): Mei : JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jikas.v4i2.1630

Abstract

The consumption of sugar-sweetened beverages (SSBs) in Indonesia continues to increase and is associated with the risk of obesity, diabetes, and cardiovascular diseases due to oxidative stress. Kombucha has potential as a functional antioxidant beverage; however, its use is still dominated by Camellia sinensis, limiting the utilization of local ingredients. Bilimbi leaves (Averrhoa bilimbi Linn.) have high antioxidant activity and potential as an alternative substrate. This study aimed to analyze the effect of fermentation time variations (4, 7, and 14 days) and sugar concentrations (10% and 15%) on the acceptability and antioxidant activity of bilimbi leaf kombucha, as well as to determine the best formulation. The study used a true experimental design with a Completely Randomized Design (CRD) involving six formulations (F1–F6) and one control (F0). Antioxidant activity was analyzed using the DPPH method. The results showed that fermentation time and sugar concentration significantly affected antioxidant activity.). The highest antioxidant activity was found in F2 (IC50 98.67 ppm, strong category). F2 was determined as the best formulation due to its antioxidant activity. F2 has the potential to be developed as an alternative functional beverage to reduce SSB consumption. Further research is recommended to conduct stability testing and in vivo studies.
Daya Terima dan Kandungan Gizi Mi Kremes Substitusi Mocaf (Modified Cassava Flour), Hati Ayam dan Biji Labu Kuning untuk Mencegah Anemia Dinis Puspita Rakhman; Annis Catur Adi
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 Fedora Ivena Thom; Annis Catur Adi
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 Damar Maulidina Nur Wening; Annis Catur Adi
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 Amilenia Nurlaila; Annis Catur Adi
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 Berliandita Shabhati; Annis Catur Adi
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 Hisma Zauharotun Nisa; Annis Catur Adi
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.
Co-Authors Abdurrahman Ali Adi Pranoto Adinda Nurul Istiqomah Adiningsih, Sri Afifah, Lyna Nur Aisyah Noer Auliyah Madani Pertiwi Al Himny Rusydy, Muhammad Alfian Yusuf Ali Iqbal Tawakal Ali Iqbal Tawakal Ali Iqbal Tawakal Alristina, Arie Dwi Alzha Adila Harisina Amilenia Nurlaila 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 Berliandita Shabhati Brilliant Anjar Saputro Calvin Ramadhani Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Claudia Ni Luh Merry Marzeline Damar Maulidina Nur Wening Damar Rasti Adhika Daniel Christanto Dea Amanda Caressa Deandra Ardya Regitasari Deandra Ardya Regitasari Dewi, Ratna Candra Dhiyah Ariba Oktaviani Diah Patria Nuringtyas Dian Puteri Andani Dini Andrias Andrias Dini Ririn Andrias Dinis Puspita Rakhman 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 Faradillah Rahmy Savitri Faradita Meilinda Wulan Sari Farah Rosyihana Fadhila Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Fathrizqita Aghnia Raudhany Fauzatur Rofiqoh Febry Dian Permatasari Fedora Ivena Thom Fifi Nirmala Fikriyah Al'aliyyu Firdaus, Salwa Sausan Ghanynafi, Abdullah Hafizotun Tsaqifah Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Hasanah, Dina Khomariyatul HENI RACHMAWATI Heni Rachmawati Hernita Riski Hisma Zauharotun Nisa 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 Jewel Patricia 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 Meyrina Putri Cahyariani Mohammad Fahmi Rasyidi Muamar Afdhal Mahendra Muda, Tasya Shafa Salsabila Mufida Ersanti, Arina Muhammad Atoillah Isfandiari Nabiilah Nuur’ainii Nabillah Eka Permatasari Nanik Handayani Nelly Setiawaty Novira Dian Rachmadia Nur Mufida Wulan Sari Nuraidah, Lutfi Fajar 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 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 Romadhona, Salsabila S R Widya Areta Humaniora Justisia S.Pd. M Kes I Ketut Sudiana . Sakinah Aljuffrie Salisa, Wizara Salma Chalisha Santi Martini Sarmanu, Sarmanu Septa Katmawanti, Septa Septyaningrum Putri Purwoto Shafira Putri, Maurilla Shrimarti R Devi Sinaga, Niken Ayu Br Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Siti Shofiya Novita Sari SOETJIPTO . Soma Aditya Putra SRI LESTARI Subijanto Marto Soedarmo Subijanto Marto Soedarmo Sukmadewi, Marcella Suryanto Suryanto Suryanto, Suryanto Syafrina Mareta Sari Tasya Shafa Salsabila Muda Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Tri Sulistijorini, Hinu Trias Mahmudiono Tsaqifah, Hafizotun Ulfatul Karomah Vania Aristawidya Vetty Silvana Maulida Vidya Anggarini Rahmasari Vidya Anggarini Rahmasari Widati Fatmaningrum Widijiati Widijiati Widjiati 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