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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

Author-ID : 4012080

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT Cindhy Pamela Kesuma; Annis Catur Adi; Lailatul Muniroh
Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Biscuit is a food product made from the basic ingredient ﬂ our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low inﬁ ber. Seaweed (Eucheuma cottonii) and arrowroot ﬂ our are high-ﬁ ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the ﬁ ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve ﬁ ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot ﬂ our substitution treatment,seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and ﬁ ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest ﬁ ber content per serving (50 g) was found in formula 1 with 10.59 g of ﬁ ber. The conclusion of this research is that the biscuit with substitution of seaweed andoyster mushroom has a good acceptability and higher ﬁ ber content compared to commercial biscuits.Keywords: biscuit, oyster mushroom (Pleurotus ostreatus), seaweed (Eucheuma cottonii)

DAYA TERIMA DAN KADAR BETAKAROTEN DONAT SUBSTITUSI LABU KUNING Endah Bardiati; Annis Catur Adi; Siti Rahayu Nadhiroh
Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Vitamin A deﬁ ciency in Indonesia is still unresolved, especially in children. Pumpkin is a type of tubers and a local food product that contains high beta-carotene. It is also potential to be used as a substitution for snacks which favored by children such as donuts. The purpose of this study was to determine the acceptability and beta-carotene level of pumpkin donut substitution. This research was true experimental for product development and quasi experimental for acceptability with a completely randomized design, 6 repetitions on one control formula (F0) and 3 modiﬁ cation formula (F1, F2, F3) with additional of pumpkin. Panelist consists of 4 people as limited panelists and 30 people as non trained panelists. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Signed Rank Test if it shows a signiﬁ cant difference. The level of beta-carotene was analyze using spectrophotometer. The result of this study showed the best acceptability found in formula 3 (with 40% addition of pumpkin) with an average value of 2,28 and beta-carotene level of was 0,139 ppms. Formula 3 donut have a good acceptability and also contains higherbeta-carotene than commercial donuts, so it is potential as an alternative healthy snack for schoolchildren.Keywords: beta-carotene, acceptance, donuts, pumpkin

DAYA TERIMA DAN INDEKS GLIKEMIK MAKANAN BROWNIES YANG DIPERKAYA TEPUNG BERAS MERAH DAN KURMA Melissa Ruslan; Annis Catur Adi; Dini Ririn Andrias
Media Gizi Indonesia Vol. 10 No. 2 (2015): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

People with diabetes mellitus need low glycemic index snack to support their nutritional requirement and to control blood glucose levels. The research objective was to analyze the acceptability (color, flavor, texture, and taste) and the glycemic index of brownies enriched with red rice flour (Oryza nivara) and dates (Phoenix dactylivera). Completely randomized factorial design with 5 repetitions was used on 5 formulas, one control formula (F0) and 4 modification formulas; F1 (25% red rice flour and 24% dates), F2 (75% red rice flour and 24% dates), F3 (25% red rice flour and 40% dates), and F4 (75% red rice flour and 40% dates). Four professional panelist and 30 non skilled panelists were recruited. Friedman test and Wilcoxon Sign Rank Test at α=0.05 was used to test the difference between group. Formula F2 has the highest acceptability (color, flavor, texture, and taste) with an average value of 2.83, while the lowest acceptability was found in F3 (25% brown rice flour and 40% of dates) with an average value of 2.40. The glycemic index of brownies formula F2 is 41.97. Brownies F2 which substitute wheat flour with red rice flour (25%:75%) and enriched with dates (24%) was the best modification brownies formula for its color, flavor, and texture with glycemic index of 41.97. Adding other ingredients to brownies can be done to improve the taste and lower glycemic index at the best formula (F2),Keywords: brownies, dates, glycemic index, red rice flour

AKTIVITAS FISIK DAN KONSUMSI KEDELAI PADA REMAJA PUTRI YANG MENGALAMI PREMENSTRUAL SYNDROME DI SMKN 10 SURABAYA Eva Flourentina Kusumawardani; Annis Catur Adi
Media Gizi Indonesia Vol. 12 No. 1 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Premenstrual Syndrome (PMS) is a group of symptoms that occur 1–2 weeks before menstruation period and cause lower concentration and absents at school. The aim of this study was to describe the association between physical activity and soy dietary intake among adolescent girls who experienced PMS at SMKN 10 Surabaya. This studywas an observational analytic with cross sectional design. Samples were taken as many as 59 students aged 14–17 years old using systematic random sampling. Data were analyzed using chi-square. The study showed that physical activity level of respondents were light (88.1%). 10.2% respondents doing walk and bicycle > 7x in the past 7 days.Soy comsumption level of respondents were moderate (17.22–28.38 portion per month). Tofu (69.5 %) and tempeh (66.1%) were processed product of soybean that frequently consumed by respondents as much as 75 g. Adolescent girls had low physical symptoms of PMS (71.2%). The frequent symptoms were fatigue (25.4%), paintful and tenderbreast (35.6%). There was a signiﬁ cant relationship between PMS with physical activity with PMS (p = 0.011) and soy consumption (p = 0.000). High soy consumption, regular and moderate physical activity can help reduce unfavorable PMS symptoms.

GAMBARAN TINDAKAN DIET SURVIVOR KANKER PAYUDARA DI LUAR DAN DI DALAM RUMAH SINGGAH YKI JAWA TIMUR Meyrina Putri Cahyariani; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Dietary action is a dietary practice of cancer survivor by carefully chosing food types that consumed. It have an important role for cancer survivor in prevent breast cancer recurence. Efforts to prevent cancer also carried out byRumah Singgah Yayasan Kanker Indonesia Jawa Timur (YKI JATIM) which is one of the organizations or communities that have cancer awareness, accommodate and facilitate patients or cancer survivor who are battling cancer. Thepurpose of the study was to describe dietary action of breast cancer survivor in outside and inside Rumah Singgah YKI JATIM using theory of Health Belief Model framework. The study was an observational study with cross sectionaldesign and a qualitative approach. The sample was 4 participants inside and outside Rumah Singgah taken by snowball sampling and accidental sampling. Methods of data collection used was in-depth interviews, recorder and observation. The result showed that breast cancer survivor dietary practice among inside and outside Rumah Singgah YKI JATIM have the same tendency to practice a healthy dietary. Dietary participant among outside YKI JATIM are infl uenced by knowledge, level of education, and strong perception factor. Effort of healthy promotion about healthy diet for breast cancer survivor, families, and promotion at the community level need to be improved, which are expected to encourage breast cancer survivor to maintain their dietary action.Keywords: action of dietary, breast cancer survivor, Health Belief Model

PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES Alzha Adila Harisina; Annis Catur Adi; Farapti Farapti
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Breadfruit is staple food of carbohydrate source alternative, while the mung beans is source of vegetable protein that potential to be processed as fl akes for supplementary feeding of schoolchild. This research aims to determine the effect of breadfruit and mung beans substitution toward the acceptance and protein content, as well as determine the best formula to produce a quality fl akes. Type of research is true experimental design with completely randomized design with 3 times replicating. Untrained panelists were used 34 2nd elementary school students. Product acceptance was tested using statistical analysis Chi square (α ≤ 0.005). The result of product acceptance test shown the most preferred panelist is fl akes F1 (breadfruit 50g, mung beans 50 g, and tapioca fl our 50 g) which have mean value of the highest rank in the aroma characteristic (87.00), texture (95.00) and taste (89.50), while the color values meanrank (77.5) under the color of the basic formula (83.5). F1 has 9.8 g protein content per serving. Statistical analysis of acceptance differences using chi square test on the assessment of the color, aroma, texture and fl avor showed signifi cant differences (α ≤ 0.05) on each characteristic between F0 to F2, F0 to F3, F1 with F2 and F1 to F3, whereas there wasno signifi cant difference (α ≥ 0.05) for the acceptance of color, aroma, texture and fl avor fl akes F0 to F1 and F2 to F3. The best composition, acceptability, and nutritional value was found in F1 (breadfruit 50 g, mung beans 50 g, and tapioca fl our 50 g) and can be used as alternative of supplementary feeding for school students.Keywords: Breadfruit, acceptance, fl akes, mung beans, protein

PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS) S R Widya Areta Humaniora Justisia; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein

DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA) Putri Safrida Rahmawati; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 1 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

DAYA TERIMA DAN KANDUNGAN PROTEIN BISKUIT SUBSTITUSI TEPUNG UBI JALAR UNGU DAN ISOLAT PROTEIN KEDELAI UNTUK PEMBERIAN MAKANAN TAMBAHAN IBU HAMIL KEK Iga Ayuni Fatmala; Annis Catur Adi
Media Gizi Indonesia Vol. 12 No. 2 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

The use of purple sweet potato fl our and soy protein isolates to be processed into protein biscuit has a good potential to be an appropriate supplementary food for chronic energy deficiency (CED) pregnant woman compared to biscuits commercialized on market. This research aimed to investigate the acceptance and protein content of biscuits that had been substituted with purple sweet potato fl our and soy protein isolates. This research was true experimental design with completely randomized design (RAL) with 6 repetitions. There was 3 formulas which were 1 control formula (F0) and 2 modified formulas (F1, F2). The total of purple sweet potato fl our substitution on F1 was 170 g and F2 was 90 g, meanwhile the total of soy protein isolate substitution on F1 was 30 g and F2 was 10 g. The data was analyzed by applying descriptive analyses which was tested by Kruskal Wallis and Mann Whitney to find the effect among formulas. The result of this research showed that generally the assessment of biscuit was well accepted by pregnant woman and the highest average of acceptance was F2 formula. The assessment of the highest acceptance for color and aroma characteristic was F2. The assessment of color, aroma, and taste among formulas had no significant impact (α<0.05), meanwhile on texture characteristic there was significant effect (α>0.05). The best formula (F2) has a good acceptance and posses protein content of 11.9 g per 100 g that can fulfill the need of 10% protein for pregnant woman so it can be used as supplementary food for pregnant woman.

MUTU ORGANOLEPTIK, KANDUNGAN PROTEIN DAN BETAKAROTEN MIE SUBSTITUSI IKAN RUCAH DAN UBI JALAR KUNING Dyah Patria Nuringtyas; Annis Catur Adi
Media Gizi Indonesia Vol. 12 No. 2 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Trash fish have a high protein content while the yellow sweet potato have a high betacarotene content that potential to be processed as noodle for supplementary feeding of toddlers age 2–5 years. This research aimed to analyze organoleptic and nutritional value (protein and betacarotene) of noodle trash fi sh and yellow sweet potato subtitution. Type of this research was true experimental design with completely randomized design with 5 times replication in 3 formulas which were 1 controlled formula (F0) and 2 modifi ed formulas (F1 and F2). Untrained panelists were used 25 mother of toddler. Data was analyzed descriptively and statistically to know the acceptence of noodle using Kruskal Wallis and Mann Whitney test (α=0.05). Kruskal Wallis statistical test indicated that there was significant difference (p<0.05) on the acceptability of aroma and texture of noodle and there was no significant difference (p>0.05) on the acceptability of colour and fl avour. The result of organoleptic test showed that the most preferred noodle by the panelis was formula F2 (37.5 g trash fi sh fl our and 37.5 g yellow sweet potato puree). Nutrient value of formula F2 had 12.28 g of protein and 208.8 mcg of betacaroten. The best composition, acceptability and nutritional value is F2 (37.5 g trash fish and 37.5 g yellow sweet potato puree) and can be used for alternative of supplementary feeding for toddler.

Co-Authors Abdurrahman Ali Adi Pranoto Adinda Nurul Istiqomah Adiningsih, Sri 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 Anna Smdyah Putri Anna Surgean Veterini Anna Surgean Veterini Anni Syntya Annisa Lutfiah Annisa Rizky Malichati Annisa Rizky Maulidiana Arina Farmalabitta Annis Arina Mufida Ersanti Arina Mufida Ersanti Arisya Humaira 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 Cahya Ramadhanti Putri 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 Deta Oryza Isyana Dhiyah Ariba Oktaviani Dhiyah Ariba Oktaviani 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 Nuraida, Lutfi 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 Fifi Nirmala G Ghanynafi, Abdullah Hafizotun Tsaqifah Hafizotun Tsaqifah Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Hasanah, Dina Khomariyatul Heni Rachmawati HENI RACHMAWATI Hernita Riski Iga Ayuni Fatmala Iga Ema Dini Ikeu Ekayanti Ikhtiar, Ilham Irfa Ekasanti Irina Lailata Irwanto Irwanto Irwanto, Irwanto Isaura, Emyr Reisha Ivan Mahardika Yusuf Jayantini, Hikmah Ervina Junaida Astina Kamila Dwi Febrianti Kartini Kartini Lailatul Muniroh Lailia Wahyuliana Lathifah Ilmawati Laura Navika Yamani Lina Nurbaiti Lipu, Yanto Lisda Juniarsy Rahardjo Luki Mundiastuti Lyna Nur Afifah M. G. Bagus Ani Putra Mahmud Aditya Rifqi Mardiyono Yono Mei Lestari Ika Widyyati Meity Ardiana Melissa Ruslan Merryana Adriani Merryana Adriani Meyrina Putri Cahyariani Mohammad Fahmi Rasyidi Muamar Afdhal Mahendra Mufida Ersanti, Arina Mufidah Anisah 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 Puspitasari, Prastiwi Novia Putra, M.G. Bagus Ani Putri Safrida Rahmawati Rachmad Suhanda Rachmahnia Pratiwi Rahmawati, Siti Irma Rakhmalia Imeldawati Rakhman, Dinis Puspita Ramadhan, Ramadivan Bagus Rasyidi, Mohammad Fahmi Ratna Candra Dewi 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 Septiana Purwandini 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 Suryanto Suryanto Suryanto, Suryanto Syafrina Mareta Sari Tasya Shafa Salsabila Muda Tasya Shafa Salsabila Muda Thom, Fedora Ivena Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Tri Sulistijorini, Hinu Trias Mahmudiono Tsalatsa Aulia Mawaddah Ulfatul Karomah Vania Alvabella Wijaya 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 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

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