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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

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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KETAHANAN PANGAN DAN COPING STRATEGY RUMAH TANGGA DI PULAU TERISOLIR GILI LABAK, KABUPATEN SUMENEP, MADURA Faradita Meilinda Wulan Sari; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 2 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Madura island is still facing challenges in development, including development related to food security. Food security has a strong linkage with poverty. Unavailability of food in sufﬁ cient quantity and quality is a major cause of household food security problems. The objective of this study was to determine the level of household food security and coping strategy in isolated island. This study was an observational research with descriptive and cross-sectional design, using a mixed method approach which combines qualitative and quantitative approach. The study was taken in Gili Labak island of Sumenep, M adura. The sample was all households live in Gili Labak island as much as 36 household. Household food security data was assessed using United States Household Food Security Modul (USHFSSM) instrument, while c oping strategy data was assessed using Reduced Coping Strategy Index (RCSI) instrument. The results of this study showed that most households were food insecure and make several efforts of coping strategy for survival. The most common c oping strategy done by the household is borrowing food from neighbors. The study recommends there should be centers of seeds alternative crops other than rice as well as the intervention of the food aid before the arrival of the wave season, provision of water reservoir and food storage barns.

PENAMBAHAN IKAN LELE (CLARIAS GARIEPINUS) DAN ISOLATED SOY PROTEIN TERHADAP DAYA TERIMA DAN KADAR PROTEIN CILOK Sri Lestari; Annis Catur Adi
Media Gizi Indonesia Vol. 11 No. 2 (2016): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Some research found that p rotein adequacy from snack for elementary school children are still lacked. Snacks availability at schools have an important role to fulﬁ ll protein requirement for students. The purpose of this research was to analyze the effect of catﬁ sh (Clarias gariepinus) and Isolated Soy Protein (ISP) addition on acceptance level and p rotein content of c ilok (snack). Research methods used for formula development was experimental research with completely randomized design. Repetition was performed four times on ﬁ ve treatments (one control and four modiﬁ cations, those are F1 was added ISP, F2 was added c atﬁ sh, F3 was added c atﬁ sh ﬂ our, and F4 was added c atﬁ sh and ISP). Assessment of a cceptance used hedonic test. Variable in this research was a cceptance level (color, aroma, texture, and ﬂ avor) and p rotein content. Hedonic test was performed to 71 students. The difference of a cceptance (color, aroma, texture, and ﬂ avor) between 5 formulas was tested used Cochran’s Q; the difference within formula then analyzed by Mc Nemar test. Hedonic test result showed that panelists preferred F0. F4 had highest p rotein level based on DKBM and laboratory analysis found protein level (9.4 g/ 100 g) higher than recommended value. Cochran’s Q test showed signiﬁ cant difference a cceptance on color (p = 0.002) and taste (p = 0.047). Mc Nemar test showed the difference within formula on the color was F0 with F3, F1 with F3, and F2 with F3, while difference ﬂ avor formula found in F0 with F3. This research concluded that F4 had the highest p rotein level but the a cceptance was still low, it is recommended to modify F4 so that it become more acceptable but did not change the protein content.

FORMULASI DAN KARAKTERISASI SEDIAAN NANOEMULSI VITAMIN A [Formulation and Characterization of Vitamin A Nanoemulsion] Annis Catur Adi; Nelly Setiawaty; Atsarina Anindya; Heni Rachmawati
Media Gizi Indonesia Vol. 14 No. 1 (2019): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Vitamin A is an essential nutrient to support the function of vision, growth, and immune system. Vitamin A cannot be synthesized in the body hence must be obtained through foods or supplements. However, oral administration of vitamin A is often hindered by poor absorption due to its hydrophobic nature and by its easily degradable nature by light and oxygen, particularly at high temperature. This study aimed to prepare a self-assembly vitamin A nanoemulsion with a high loading capacity to improve vitamin A absorption accross intestinal mucosa and to slow down its degradation process. The nanoemulsion was composed by glyceryl monooleate, Cremophor RH-40, and PEG 400 (1:8:1), then titrated with aqueous phase. The nanoemulsion characterization included globule size evaluation, size distribution, zeta potential, globule morphology, entrapment efficiency, physical and chemical stabilities, and ex vivo penetration test on New Zealand albino rabbit intestines. The vitamin A nanoemulsion was found to form transparent and nano-sized emulsions even when loaded with 16.67% vitamin A. The formula also produced 58.1±2.0 nm spherical globules with -0.69 mV zeta potential. Entrapment efficiency of vitamin A in the nanoemulsion was higher than 95%. The nanoemulsion shows stable after storage for 10 days at room temperature, as well as able to increase penetration rate compared to free vitamin A. Taken together, our established vitamin A nanoemulsion has a good stability and was proved to increase vitamin A absorption through intestinal mucosa while simultaneously decreased the vitamin A degradation rate.

PENGARUH SUBSTITUSI AMPAS TAHU DAN PENAMBAHAN PISANG AMBON PADA SNACK BARKEDELAI UNTUK OLAHRAGAWAN (ASPEK DAYA TERIMA, EKONOMI DAN KANDUNGAN GIZI) Effect of Bean Curd Substitution and Addition of Ambonese Banana on Soybean Snack bar Formula for Athletes (Acceptability, Economic Value, and Nutritional Aspects) Brilliant Anjar Saputro; Annis Catur Adi
Media Gizi Indonesia Vol. 15 No. 2 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i2.143-151

Degradation of sport performance in Indonesian athletes was recorded in Sea Games 2017 and FIFA rank in 2015. Some of athletes’ main problem are lack of stamina and endurance. These problem are caused by insuffi cient carbohydrate and energy intake. In addition, selection of tofu curd waste and banana are purposed to provide adequate potasium intake. This study was aimed to reveal the eff ect of bean curd waste and the addition of Ambonese bananas to the acceptability, nutritional value and economic value of the formulated snack bars.The used design was true experiment with completely randomized design. This study employed untrained panelists including athletes with weight restrictions (gymnastics and sports combat with weight classes) as many as 30 people.The percentage of bean curd waste substitution was P1: 12%; P2: 16%; P3: 25%, and 10% added banana. Statistical test results Friedman confi rmed a signifi cant diff erence in the level of preference on the texture and taste aspects between control and other formula. The results of the acceptability, nutritional value and economic value ranking obtained the optimum value in formula two (P2).Nutritional value for 100 grams of snack bar P2 (cohydrate: 41.6 g; fi ber: 8.7 g; potassium: 514 mg) has been able to contribute at least 10% of the daily energy needs of athletes. Laboratory test results for fi ber and potassium can meet 16.7% and 10.9% of the daily needs of athletes. Hence, formulated snack bar can be claimed to be high in fi ber and potassium products. The most aff ordable price of the formulated product was 7,000 IDR per 125 g which is more economical than the commercial soybean-based snack bar. Therefore, the formulated snack bar can be recommended as a complementary meal of athlete with weight restrictions.

HOUSEHOLD FOOD INSECURITY IS ASSOCIATED WITH BINGE EATING DISORDER AMONG ADOLESCENT IN SEMAMPIR DISTRICT, SURABAYA, INDONESIA Dian Puteri Andani; Annis Catur Adi
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.26-32

Teenage phase is a critical period of psychosocial development. Adolescent eating patterns are formed in this phase. Household food security is among factors which may infl uence eating pattern. Adolescent who are exposed to food insecure condition tend to experience stress, which one of the coping mechanisms is overeating and may develop binge eating disorder. The purpose of this study is to analyze association between household food security status and binge eating disorder in adolescent. This case control study involved 74 adolescents aged 16-18 years and their parents in Semampir District, Surabaya, Indonesia who were selected randomly using simple random sampling. Household food security was assessed by using the Household Food Insecurity Access Scale (HFIAS) and binge eating disorder is assessed by using Eating Disorder Diagnostic Scale (EDDS). The association between household food security and binge eating disorder was analyzed by Spearman’s correlation test. There was an association between food security status (p = 0,001) and binge eating disorder. Further analysis showed that adolescents at risk of food insecurity were 5,625 times more likely to experience a binge eating disorder. This study recommends to increase food security through economic empowerment of housewives and socialization about coping strategy for both parent and adolescent.

EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA, KADAR PATI RESISTEN & PROTEIN PADA MI INSTAN Yama Dharma Putera; Annis Catur Adi
Media Gizi Indonesia Vol. 16 No. 2 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i2.156-166

Instant noodle is one of the most popular food in Indonesia because of the fast preparation and easily accepted by people.. However, the nutritional content and overeating instant noodle, become one of the causes metabolic syndrome which is currently increasing globally. This study was aimed to determine the eff ect of pineapple stem starch fl our and red kidney bean (jogo bean) fl our substitution on wheat fl our towards acceptability, levels of resistant starch and protein in instant noodle. The research was done by using a true experimental with a randomized design consisted of the control formula (F0), F1 substitution formula (5% pineapple stem fl our and 20% jogo bean fl our) and F2 (7% pineapple stem fl our and 28% jogo bean fl our). A total of 27 person were involved as semi-trained panelists, acceptance level was tested by Kruskall-Wallis and continued by the Mann-Whitney if the diff erence appeared signifi cant (α≤ 0.05). Resistant starch and protein content will be compared between theoretical calculations from Indonesia Food database and some research with laboratory tests. Acceptance test results state that the most favored substitution formula by panelists is F2 (28% jogo bean fl our and 7% pineapple stem fl our). The highest protein content and resistant starch was found in F2 (14.4 g and 11.3 g). Signifi cant diff erences were seen between F0 with F1 and F2 in the characteristics of color acceptability (p = 0.001) and texture (p = 0.008). Consumption of instant noodles substitution formula F2 with adding a half egg can meet the recommended consumption of one meal of resistant starch and protein which has benefi ts in preventing the metabolic syndrome.

THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY Ali Iqbal Tawakal; Annis Catur Adi; Dominikus Raditya Atmaka
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.200-206

Rice bran and red beans are one of food items that contain high dietary ﬁber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough ﬁber to support their metabolism. This study aims to analyze the eﬀect of rice bran and red bean substitution of getuk toward its acceptance and dietary ﬁber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability diﬀerences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were signiﬁcant diﬀerences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no signiﬁcant diﬀerence in dietary ﬁber content between each formula, F1 contains 9.250 grams of dietary ﬁber (30.8% RDA), F2 contains 9.242 grams of dietary ﬁber (30.8% RDA), and F3 contains 9.235 grams of dietary ﬁber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its ﬁber content and also having good acceptability.

Kebiasaan makan balita stunting pada masyarakat Suku Sasak: Tinjauan 1000 hari pertama kehidupan (HPK) Lina Nurbaiti; Annis Catur Adi; Shrimarti R Devi; Timbuktu Harthana
Masyarakat, Kebudayaan dan Politik Vol. 27 No. 2 (2014): Masyarakat, Kebudayaan dan Politik
Publisher : Faculty of Social and Political Science, Universitas Airlangga

The first 1000 days of a child's life is the most crucial period for child's cognitive and mental development. The lack of nutrition in the period would cause inter-generation shortness, known as stunting. Moreover, stunting could lead to brain cells development and increase the risk of degenerative disease. The phenomena was mostly found in Central Lombok with high pervelance of stunting in toddler. This research uses qualitative approach with phenomenology research design; conducted in Community Health Center (Pusat Kesehatan Masyarakat/Puskesmas) in Sengkol, District of Central Lombok. This article concludes that there are diatery habit in Sasak people which became predisposing factors to the occurrence of stunting to the children in Sasak. Those are the lack of animal protein intake, mistreatment of breast milk pattern giving which causes failure to fulfill nutrition standard, and there are myth-related belief that opposes the principal of nutrition fulfillment in children.

Community Empowerment Through Sulfur Soap Preparation for Dermatitis Prevention Amirah Adlia; Sakinah Aljuffrie; Annis Catur Adi; Deandra Ardya Regitasari; Vidya Anggarini Rahmasari; Heni Rachmawati
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 1 No. 2 (2019): December 2019
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background: As a country with a tropical climate, Indonesia has the risk to have many disease problems, such as skin disorder or dermatitis. Dermatitis is an either acute, sub-acute, or chronic inflammatory skin disease. One of therapies is using sulfur compound. Purpose: The objective of this program was to improve public awareness of Tulungagung Regency on the importance of health care, to train people preparing soap containing sulfur, and to help the people to empower the economic community through home industry initiation. Methods: This program was done by motivation generating, counseling, advocacy, and education. The activities were performed through counseling about skin diseases, causes, the prevention and treatment of the disease with sulfur soap, demonstration and providing training to the community about sulfur soap. Results: The training on handmade soap preparation was conducted at the Village Hall of Mojosari, Kauman, Tulungagung, on July 28-29th 2019 and was attended by 20 female participants. The socialization programme was carried out by providing technical guidance, visual exposure of materials, packaging training through small groups. Conclusion: This training program of soap containing sulfur preparation attracted public attention to gain the science, knowledge, and skill increase business motivation, knowledge, and community skills as well as motivation generation to apply a simple technology of soap containing sulfur manufacturing.

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

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