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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 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 Ilmiah Kesehatan Masyarakat Jurnal Keperawatan Health Research Journal of Indonesia 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 Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan
Annis Catur Adi
Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
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Kajian Literatur: Pengaruh Penambahan Hati Ayam terhadap Kandungan Zat Besi pada Produk Formulasi Makanan untuk Mencegah Anemia Hafizotun Tsaqifah; Tasya Shafa Salsabila Muda; Dhiyah Ariba Oktaviani; Annis Catur Adi
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 Fauzatur Rofiqoh; Eny Qurniyawati; Annis Catur Adi
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.
Pengaruh Substitusi Tepung Cangkang Telur terhadap Daya Terima Oatmeal Cookies pada Remaja Usia 10–15 Tahun Nabiilah Nuur’ainii; Annis Catur Adi
Jurnal Ilmu Kesehatan dan Gizi Vol. 4 No. 2 (2026): April: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v4i2.8953

Abstract

Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.
Karakteristik Organoleptik dan Daya Terima Kukis Lidah Kucing dengan Substitusi Tepung Biji Labu Kuning dan Tepung Hati Sapi Brilian Callista Karunia; Annis Catur Adi
Jurnal Ilmiah Kedokteran dan Kesehatan Vol. 5 No. 3 (2026): September: Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v5i3.7382

Abstract

Iron deficiency anemia remains a prevalent nutritional problem in Indonesia, with a prevalence of 15.5% among adolescent girls aged 15–24 years based on the 2023 Indonesian Health Survey (SKI). This study aimed to analyze the organoleptic characteristics and acceptability of lidah kucing cookies with yellow pumpkin seed flour and beef liver flour substitution as an alternative snack for anemia-prone adolescent girls. This study used a true experimental design with a Completely Randomized Design (CRD), consisting of four formulas: F0 (100% wheat flour), F1 (50%:40%:10%), F2 (50%:35%:15%), and F3 (50%:30%:20%), representing proportions of wheat flour, yellow pumpkin seed flour, and beef liver flour respectively. Organoleptic quality testing was conducted by 3 limited panelists, while hedonic testing was conducted by 30 untrained panelists aged 14–16 years. Statistical analysis used the Shapiro-Wilk test for normality and the Friedman test for differences in acceptability among formulas. Results showed that F1 had the best organoleptic quality characteristics, with a yellowish-green color, slightly fishy aroma, crunchy and slightly coarse texture, and slightly sweet taste with a faint fishy aftertaste. The Friedman test indicated significant differences (p<0.05) in color, aroma, taste, and overall acceptability among formulas, but not in texture (p=0.061). F1 obtained the highest acceptability for color, texture, and overall parameters, while F3 obtained the highest acceptability for aroma. F1, with proportions of 50% wheat flour, 40% yellow pumpkin seed flour, and 10% beef liver flour, was determined as the most optimal formula among all modified formulas.
Daya Terima Gyoza Tepung Kacang Merah dan Jamur Kuping sebagai Makanan Selingan untuk Remaja Putri Overweight Dyandra Fayzanadifa; Annis Catur Adi
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 5 No. 3 (2026): Juli 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v5i3.8633

Abstract

The prevalence of overweight among Indonesian adolescents increased from 7.3% (2013) to 13.5% (2018), partly driven by habitual consumption of high-calorie, high-fat, and low-fiber snacks. This study aimed to analyze the effect of substituting red kidney bean flour in gyoza skin and wood ear mushroom in the filling on organoleptic acceptability and nutritional content as a high-fiber snack for overweight adolescent girls. An experimental study using a Completely Randomized Design (CRD) was conducted with three formulas tested: F0 (control), F1 (30% red kidney bean flour, 50% wood ear mushroom), and F2 (40% red kidney bean flour, 60% wood ear mushroom). Hedonic evaluation was performed by 30 semi-trained panelists and data were analyzed using Friedman and Wilcoxon tests (α=0.05). Nutritional content was assessed through proximate and dietary fiber analysis at the Nutrition Laboratory of FKM Universitas Airlangga. Results showed that substitution significantly affected color, aroma, and texture (p<0.05), but not taste (p=0.299). Formula F1 obtained the highest overall acceptability mean score among modified formulas (3.66), with superior performance in texture (4.30) and taste (3.67). Based on nutritional analysis, F1 contained 3.35 g dietary fiber per serving, 5.38 g fat per serving, and 240 kcal per serving. Formula F1 is recommended as the best formula, providing a balance between organoleptic acceptability and nutritional quality as a high-fiber functional snack for overweight adolescent girls.
Daya Terima Sosis Substitusi Tahu dan Tepung Kacang lentil Merah sebagai Selingan Remaja Putri Overweight Khansa Nur Fauzia; Annis Catur Adi
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 5 No. 3 (2026): Juli 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v5i3.8636

Abstract

Adolescent overweight is associated with high-fat and low-fiber dietary patterns, including the consumption of processed foods such as sausages. This study aimed to analyze the effect of tofu and red lentil flour substitution in chicken sausage on sensory acceptability and nutritional content as an alternative snack for overweight adolescent girls. This quantitative experimental study employed a Completely Randomized Design (CRD) with three tested formulations: F0 (control), F1 (45%), and F2 (60%). Hedonic tests were conducted by 30 untrained panelists evaluating color, aroma, taste, and texture using a 5-point Likert scale. Data were analyzed using the Shapiro–Wilk test, Friedman test, and Wilcoxon signed-rank test. The results showed significant differences in color (p=0.030), taste (p=0.000), and texture (p=0.000), but not in aroma (p=0.104). F2 obtained the highest scores for color (4.30) and aroma (4.53), while F0 scored highest for taste (4.43) and texture (4.23). Nutritional analysis indicated that increasing the level of substitution increased fiber content from 0.58 g to 4.40 g per serving and reduced fat content from 6.39 g to 5.45 g per serving. This study concludes that tofu and red lentil flour substitution affects the sensory acceptability of chicken sausage and has the potential to produce a high-fiber, low-fat snack alternative for overweight adolescent girls.
Daya Terima dan Kandungan Gizi Nugget Substitusi Hati Ayam, Mocaf, dan Brokoli untuk Mencegah Anemia Fatia Naila Rahma; Annis Catur Adi
Health Research Journal of Indonesia Vol 4 No 5 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i5.1195

Abstract

Anemia masih menjadi salah satu masalah gizi pada remaja putri yang umumnya disebabkan oleh rendahnya asupan zat besi. Pengembangan pangan sumber zat besi dan vitamin C diperlukan sebagai alternatif pencegahan anemia. Penelitian ini bertujuan menganalisis pengaruh formulasi hati ayam, tepung mocaf, dan brokoli terhadap daya terima serta kandungan zat besi dan vitamin C pada nugget ayam. Penelitian menggunakan metode eksperimen murni dengan rancangan acak lengkap (RAL) yang terdiri atas formula kontrol (F0) dan formula modifikasi (F1, F2, F3). Uji mutu organoleptik dilakukan oleh 4 panelis terlatih untuk menentukan dua formula modifikasi terpilih yang akan diteliti lebih lanjut. Kemudian dilanjutkan uji daya terima pada F0, F1, dan F2 oleh 30 panelis tidak terlatih. Hasil penelitian menunjukkan seluruh formula modifikasi berada pada kategori “agak suka” hingga “suka”. Formula terbaik adalah F2 dengan formula substitusi 200 g hati ayam, 30 g tepung mocaf, dan 30 g brokoli. Kandungan zat besi F2 per sajian (75 g) sebesar 2,21 mg (14,73% AKG) dan vitamin C sebesar 3,59 mg (5,52% AKG). Formula F2 memenuhi kriteria sebagai sumber zat besi dan berpotensi dijadikan alternatif kudapan sumber zat besi bagi remaja putri.
Daya Terima dan Kandungan Serat Bakpao Isian Pasta Kacang Merah Substitusi Tepung Bekatul dan Inulin Clara Oktora Napitupulu; Annis Catur Adi
Health Research Journal of Indonesia Vol 4 No 5 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i5.1321

Abstract

Konsumsi serat pangan penduduk Indonesia masih rendah dan dapat meningkatkan risiko penyakit degeneratif. Pengembangan bakpao berbasis tepung bekatul, inulin, dan pasta kacang merah berpotensi menjadi alternatif makanan selingan sumber serat. Penelitian ini bertujuan menganalisis daya terima dan kandungan serat pangan bakpao dengan substitusi tepung bekatul dan inulin. Penelitian menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap, terdiri atas satu formula kontrol (F0) dan empat formula modifikasi (F1–F4) dengan perbedaan proporsi tepung bekatul dan inulin pada kulit serta isian bakpao. Uji hedonik dilakukan oleh 34 panelis semi terlatih menggunakan uji hedonik skala 6. Data dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney. Formula modifikasi terbaik dianalisis kandungan serat pangan total menggunakan metode gravimetri. Hasil menunjukkan terdapat perbedaan signifikan antar formula pada atribut warna, rasa, tekstur, dan penerimaan keseluruhan, sedangkan aroma tidak berbeda signifikan. Formula F1 memperoleh skor penerimaan keseluruhan tertinggi di antara formula modifikasi, yaitu 4,29±0,79, serta mengandung serat pangan total 12,02 g/100 g dan 9,62 g/sajian 80 g. Bakpao F1 dapat dikategorikan sebagai makanan selingan tinggi serat dengan daya terima cukup baik.
Daya Terima dan Kandungan Serat Waffle Substitusi Tepung Biji Chia dan Tepung Biji Durian Reyhananda Putri Hardanti; Annis Catur Adi
Health Research Journal of Indonesia Vol 4 No 5 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i5.1363

Abstract

Peningkatan prevalensi obesitas menjadi salah satu masalah kesehatan yang perlu diperhatikan. Salah satu upaya pencegahannya adalah meningkatkan konsumsi serat melalui pengembangan makanan camilan. Waffle merupakan salah satu camilan yang kerap dikonsumsi, namun memiliki kandungan serat rendah. Penelitian ini bertujuan untuk menganalisis daya terima dan kandungan serat waffle substitusi tepung biji chia dan tepung biji durian. Penelitian ini merupakan penelitian eksperimental menggunakan rancangan acak lengkap (RAL) dengan formula kontrol (F0) dan dua formula modifikasi (F1 dan F2) yang diuji kepada panelis tidak terlatih berusia 16-18 tahun menggunakan uji hedonik 5 skala terhadap warna, aroma, rasa, dan tekstur. Kandungan serat formula terbaik dianalisis melalui uji laboratorium menggunakan meytode gravimetri. Hasil penelitian menunjukkan tidak terdapat perbedaan daya terima yang signifikan antara F1 dan F2 pada atribut warna (p=0,705), aroma (p=0,763), dan tekstur (p=0,847). Terdapat perbedaan yang signifikan pada atribut rasa (p=0,003), namun tidak terdapat perbedaan antara F0 dan F1 (p=0,564). Hasil analisis laboratorium menunjukkan bahwa kandungan serat formula F1 sebesar 2,5 g/100 g, memenuhi 6,75% kebutuhan serat harian. Dengan demikian, formula F1 merupakan formulasi waffle substitusi tepung biji chia dan tepung biji durian yang paling dapat diterima oleh panelis serta memiliki kandungan serat yang berpotensi mendukung pencegahan obesitas.
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 Brilian Callista Karunia Brilliant Anjar Saputro Calvin Ramadhani Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Clara Oktora Napitupulu 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 Dyandra Fayzanadifa 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 Fatia Naila Rahma 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 Khansa Nur Fauzia 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 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 Reyhananda Putri Hardanti 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