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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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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.

COMMUNITY EMPOWERMENT IN PINEAPPLE AGROINDUSTRY WASTE UTILIZATION AS AN INGREDIENT OF SNACKS IN SUBANG DISTRICTS Annis Catur Adi; Mahmud Aditya Rifqi; Deandra Ardya Regitasari; Vidya Anggarini Rahmasari; Wizara Salisa; Heni Rachmawati
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 2 No. 2 (2020): DECEMBER 2020
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background:The development of agro-industry in Indonesia remains facing many obstacles. In addition to the environmental wasteproblem, the low ability to process products leads to their low added value, as faced bypineapple agro-industry associationin Barokah Agro Lestari (BAL). This community service activity is important to improve beneficial and economical value of pineapple agro-industry. Purpose: This activity aims to reduce the environmental burdenof pineapple agro-industry by product by implementing technology to give its added value as well as providing a healthy snack alternative for society. Method: This community service activity is carried out through counseling, training and education related to waste product of pineapple. These activities included the preparation phase, the selection of organic waste of pineapple, bioactive component testing, testing of nutrients and food formulation. Results:The community service program was conducted at PT Karya Masyarakat Mandiri in Subang District and attended by 30 pineapple farmers from Cirangkong village, gathered in Barokah Agro Lestari (BAL). Training was done by administering stages of activity systemically, exposure of the material using visual methods, cooking demonstration for the training activities of processing and product development. Conclusion: Community service activities and training in processing the pineapple stem waste can be a means of empowering local communities. Processing organic waste into food products help improving the community skills and motivation for business development through organic waste treatment.

TRAINING AND ASSISTANCE OF FOOD VENDORS IN EFFORTS TO PREVENT FOODBORNE DISEASES IN KENJERAN VILLAGE SURABAYA Fariani Syahrul; Annis Catur Adi; Riris Diana Rachmayanti; Kartini Kartini
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 4 No. 1 (2022): JUNE 2022
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background: Based on the results of research in 2020 in the Kenjeran village, bacterial contamination was identified in food and snacks sold around homes and schools. The results of laboratory tests identified that 51.35% of snacks were contaminated with bacteria, with details of 32.43% contaminated with potential pathogenic Escherichia coli bacteria and 45.54% contaminated with Klebsiella pneumonia bacteria. Objective: This activity aims to increase the knowledge of food vendors in terms of managing snacks and reduce the number of percent snacks that contaminated with microbes. Methods: The main activities were the training of food and beverage management and cadre assistance that held after training to see changes in the behavior of food vendors and laboratory tests to see percent of snacks containing microbial contamination. Results: There was no difference in food vendors' knowledge of snacks management before and after training, and 72.8% of snacks contained bacteria, but the cleanliness and hygiene behavior of food vendors were increased. Conclusion: This activity has provided increased awareness about safe and healthy food and beverage management practices to food vendors around the site but there are still many snacks that contain microbes even increased from the results of last year's study. Suggestion that there is registration for food vendors so that mentoring activities can be carried out continuously by cadres and villages related to food management at food vendors around Kenjeran village.

PENYULUHAN DAN PELATIHAN PEMBUATAN BAWANG PUTIH FERMENTASI DALAM RANGKA PENINGKATAN PRODUKTIFITAS KELOMPOK LANSIA Annis Catur Adi; Wizara Salisa; Diah Patria Nuringtyas; Iga Ema Dini; Ali Iqbal Tawakal; Fariani Syahrul; Santi Martini
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 5 No. 1 (2021): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v5i1.2021.249-258

The elderly population has a rapid development. The elderly is often labeled as unproductive, even as a burden on the family. Simple but effective skills activities can be an alternative solution. One of them is by making fermented single onion-based functional food products. This community service aims to extend the productive activities of the elderly population. Fermented garlic products can be consumed alone to improve health. In addition, products can be sold so that they can become additional income for the family. There were three methods, namely counseling, training and mentoring. Counseling related to the health of the elderly, training in making fermented single garlic directly to the target and assisting in implementing the flow of fermented garlic making until the product is successful. The community service program was carried out in the Elderly Group of Mulyosari Village, Surabaya with 50 participants. Counseling and training were carried out with visual power point materials, demonstrations on how to process fermented garlic, and direct practice with mentoring for 10 days until the product was finished. Conclusion: Community service in the form of counseling has an impact on increasing the knowledge of the elderly in Mulyosari Village. Training and assistance in making fermented garlic can also be practiced independently by the elderly as proven by the success of the finished product. This activity can increase the productivity of the elderly, benefit health by consuming it, and become a business opportunity. abstrakPenduduk lanjut usia memiliki jumlah perkembangan yang cukup pesat. Lansia seringkali diberi label tidak produktif, bahkan dicap beban keluarga. Kegiatan keterampilan yang sederhana namun tepat guna dapat menjadi alternatif solusinya. Salah satunya dengan membuat produk makanan fungsional berbasis bawang tunggal yang difermentasi. Pengabdian masyarakat ini bertujuan untuk memperpanjang aktivitas produktif penduduk lansia. Produk bawang putih fermentasi dapat dikonsumsi sendiri untuk meningkatkan kesehatan. Selain itu produk dapat dijual sehingga dapat menjadi pendapatan tambahan keluarga. Terdapat tiga metode, yaitu penyuluhan, pelatihan dan pendampingan. Penyuluhan terkait kesehatan lansia, pelatihan pembuatan bawang putih tunggal terfermentasi secara langsung kepada sasaran, dan pendampingan penerapan alur pembuatan bawang putih terfermentasi hingga produk berhasil. Program pengabdian masyarakat terlaksana di Kelompok Lansia Kelurahan Mulyosari, Surabaya dengan peserta sebanyak 50 orang. Penyuluhan dan pelatihan dilakukan dengan materi visual power poin, demo cara pengolahan bawang putih fermentasi, dan praktik langsung dengan pendampingan selama 10 hari hingga produk jadi. Kesimpulan: Pengabdian masyarakat berupa penyuluhan berdampak pada peningkatan pengetahuan lansia Kelurahan Mulyosari. Pelatihan dan pendampingan pembuatan fermented garlic juga mampu dipraktikkan secara mandiri dengan baik oleh lansia yang dibuktikan dengan keberhasilan produk jadi. Kegiatan ini mampu meningkatkan produktivitas lansia, bermanfaat bagi kesehatan dengan mengonsumsinya, dan menjadi peluang usaha.

STRENGTHENING CADRES CAPABILITIES IN THE DEVELOPMENT OF TODDLERS HEALTHY SNACK ON HIGH PROTEIN LOCAL MIXED FLOUR PRODUCTS IN ACCELERATION OF STUNTING MANAGEMENT IN TULUNGAGUNG Annis Catur Adi; Fathrizqita Aghnia Raudhany; Wizara Salisa; Fariani Syahrul; Mahmud Aditya Rifqi
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 6 No. 1 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i1.2022.1-8

ABSTRACTStunting in Tulungagung Regency is still a serious threat to the health of infants and toddlers. The Covid-19 pandemic has hampered posyandu activities as health service facilities in the community. Strengthening the knowledge and skills of posyandu cadres is very important, because posyandu cadres are educational agents who are directly related to mothers of toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce stunting through the development of healthy snack innovations from high-protein flour products. There were three methods, namely counseling, training and mentoring. Counseling on stunting and the use of local food, training on making healthy snacks based on high-protein mixed flour, as well as mentoring participants in the development and innovation of healthy snacks based on high-protein mixed flour. The community service program was carried out in a hybrid manner, namely online and offline in the work area of the Pakel Health Center, with a total of 50 participants. The counseling was carried out using visual power point media, training with demonstrations of making healthy snacks, and mentoring which contained direct practice of making healthy snacks independently for two weeks after the counseling and training activities were carried out. The result shows that community service in the form of counseling has an impact on increasing the knowledge of Posyandu cadres at Pakel Health Center, by 4,5%. Training and assistance in making healthy snacks can also be practiced independently by cadres and mothers of toddlers as evidenced by the success and emergence of various menus. In conclusion, the counseling, training, and assistance provided were able to increase the creativity of posyandu cadres and mothers of toddlers in creating healthy snacks based on high-protein mixed flour as an acceleration of stunting prevention.

Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Irma Sarita Rahmawati; Soetjipto Soetjipto; Annis Catur Adi; Aulanni’am Aulanni’am
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

There is an increasing amount of evidence that oxidative stress related to hypertension can damage the function of diverse structures such as aorta. It is a well-established fact that chlorogenic acid and anthocyanine found in purple sweet potato generates bioactive compound with antihypertensive and antioxidant activities. The present study sought to investigate antioxidant activity of extract ethanol of purple sweet potato (EP) in deoxycorticosterone acetate (DOCA–salt)–induced hypertensive rats (Rattus norvegicus). The rats were orally administrated a 95% ethanol extract of purple sweet potato (var. Ayamurasaki) (EP) in a daily dose of 200 and 400 mg/kg body weight for 4 weeks. Aorta total malondialdehyde (MDA) and histopathology of aorta abdominal were examined. Aorta injury was observed in DOCA-salt hypertensive group rats compared to normotensive group rats, as aorta MDA significantly increased (P <0.05). In contrast, treatment of DOCA-salt hypertensive rats with different dose of EP significantly reduced the total aorta MDA, as well as repair kidney damage, suppressed smooth muscle cell proliferation and lessen aorta wall thickening compared to controls. This is the first report that demonstrated blood pressure lowering and antioxidative effects of an ethanol extract of purple sweet potato, containing chlorogenic acid, in a DOCA–salt model of hypertension.

Lemuru Fish (Sardinella Lemuru) Oil effects on Body Weight of Wistar Rats Induced by Trans Fatty Acids Abdurrahman Ali; Annis Catur Adi; Sri Adiningsih
Jurnal Kesehatan Prima Vol 16, No 1 (2022): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v16i1.792

The content of EPA and DHA in lemuru fish oil can be used to prevent obesity risk factors. This study aims to determine the effect of purified lemuru fish oil on the weight of Wistar rats induced by trans fatty acids. This research is an experimental study using a randomized block design with a post test only control group. The research sample was 30 male Wistar rats aged two to three months, grouped into two control groups (K) which were given standard feed (K0) and those given standard feed after two weeks of trans fatty acid induction (K1) and three treatment groups (P). ) with lemuru fish oil intervention as much as 0.34 ml (P1), 0.67 ml (P2), and 1.34 ml (P3). The induction material was 2.3 g of liquid margarine, containing 3.8% trans fatty acids. The intervention material was lemuru fish oil from the purification process containing 18.05% EPA and 9.37% DHA. Induction of margarine for two weeks made the body weight of the rats increased by 27.90% (P2) compared to the control (K0) 16.06%. After the intervention period of lemuru fish oil for three weeks, the weight of the treatment group P1 (18.53%), P2 (14.74%), and P3 (13.19%) was lower than the control group K0 (22.79%) and K1 (25.31%).

Pengaruh Substitusi Bekatul (Rice Bran) dan Bengkuang (Pachyrhizus erosus) Terhadap Kadar Energi, Kadar Serat dan Daya Terima Pada Mini Pao Claudia Ni Luh Merry Marzeline; Annis Catur Adi
Amerta Nutrition Vol. 1 No. 4 (2017): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Background: People with diabetes mellitus need low calorie dan high fiber snack to support their nutritional requirement and to control blood glucose levels. The examples of low calorie and high fiber foods are yam bean and rice bran. Fiber slow down the glucose absorption process that will inderictly increase the viscosity of intestinal and decrease the speed of diffusion of the small intestines, so it can lead to a decrease in blood glucose levels slowly.Objectives: The addition of rice bran, yam bean essence and yam bean flour are expected to improve the fibers and low calories. The purpose of this research was to determine the acceptability and fiber and calories contents on mini steam bun.Methods: This research was experimental research with complete random design (CRD) and there are 4 treatments, one control formula (F0) and 3 modification formulas (F1, F2, F3) that are tested to 30 panelists. Calories and fiber content was calculated using Indonesian Food Composition Database and also analyzed in laboratory. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Sign Rank Test if it shows a significant difference.Results: The result showed that F2, yam bean flour substitution had the highest acceptability with the average score was 3.93 while the formula with the lowest score is F3 with a score of 3.33 . Calories content on F2 was 60.48 cal, and fiber content 3.64 grams per 25 grams mini steam bun. Conclusion: Mini steam bun with substitution 50 g of yam bean flour and 5 g of yam bean essence has a good acceptability with low calories and high fibers content than commercial mini steam bun and has a potential to be an alternative snacks for prediabetes and diabetes patientsABSTRAKLatar Belakang: Penderita diabetes mellitus membutuhkan makanan selingan yang rendah kalori dan tinggi serat untuk membantu memenuhi kebutuhan gizi dan mengontrol kadar gula darah. Contoh bahan makanan rendah kalori dan tinggi serat adalah bengkuang dan bekatul. Serat dapat memperlambat proses penyerapan glukosa yang secara tidak langsung akan meningkatkan kekentalan isi usus serta dapat menurunkan kecepatan difusi permukosa usus halus sehingga dapat mengakibatkan penurunan kadar glukosa darah secara perlahan.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan serat serta energi mini pao dengan substitusi tepung bengkuang, sari bengkuang dan bekatul.Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dan terdapat 4 formula, 1 formula kontrol (F0) dan 3 formula modifikasi (F1,F2,F3) yang diujikan kepada 30 panelis. Perbedaan daya terima diketahui dengan uji Friedman dan dilanjutkan uji Wilcoxon Signed Rank Test jika diperoleh perbedaan yang signifikan. Kadar energi dan serat diperoleh melalui perhitungan DKBM dan uji laboratorium.Hasil: Berdasarkan hasil uji organoleptik, formula mini pao F2 substitusi tepung bengkuang memiliki daya terima tertinggi dengan nilai rata-rata 3,93 sedangkan formula yang memiliki nilai terendah adalah F3 dengan nilai 3,33. Kadar energi mini pao F2 sebesar 60,48 kalori dan kandungan serat sebesar 3,64 gram per 25 gram mini pao.Kesimpulan: Mini pao dengan substitusi tepung bengkuang 50 g dan sari bengkuang 5 g memiliki daya terima yang baik dengan kandungan energi yang rendah dan serat lebih tinggi dibandingkan mini pao komersial dan layak dijadikan alternatif makanan selingan bagi penderita pre diabetes maupun penderita diabetes mellitus.

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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