Article Per Year (5 Year)
p-Index From 2020 - 2025
1.789
P-Index
This Author published in this journals
All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Journal of Maternal and Child Health International Journal of Nursing and Health Services (IJNHS) Menara Ilmu Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Christian Humaniora Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Dunia Gizi TROPHICO: Tropical Public Health Journal Jurnal Manajemen Pariwisata dan Perhotelan Jurnal Mahasiswa Kreatif Sinar Kasih: Jurnal Pendidikan Agama dan Filsafat Jurnal Riset Multidisiplin dan Inovasi Teknologi Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Prof. Dr. Ir Albiner Siagian M.Si
Departemen Gizi Kesehatan Masyarakat FKM Universitas Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 96 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 96 Documents
Search

 1   2   3   4   5 
UJI DAYA TERIMA DAN NILAI GIZI MI BASAH YANG DIMODIFIKASI DENGAN TEMPE DAN WORTEL (Daucus carota L.) Yohana Tetty Gultom; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (92.638 KB)

Abstract

Noodle is one of the most popular foodstaple in the community. Nowdays, the noodle was made as a replacement food of other staple foods such as rice. Generally, raw material of noodle is flour. However, the flour can also be modified with other foods such as tempe and carrot. Based on its nutrient composition, tempe and carrot are potential as a source of nutrition, which contains proteins, fat, calcium, phosphorus, iron, vitamin A, tiamin , vitamin C, riboflavin, niasin and fiber. The purpose of this research is to know the nutrient content and acceptability from the noodle with addition of tempe and carrot. This research is a research experiment making wet noodle with addition of  tempe and carrot by comparison (30% : 20%, 25% : 25%, 20% : 30%). Panelists in this study are university students of public healty in University North Sumatera , as many as thirty peoples. Acceptance of test data was analyzed by anova test and double Duncan test, and nutrient content is determined by using DKBM. The parameters analyzed  include the lucrative nature of the organoleptic color, aroma, taste and texture of wet noodle. The results of this research showed that the organoleptic test of color, flavor, taste, and texture are the most preferred panelist is wet noodle by addition of 25% tempe and 25% carrot. Based on the analysis of varians, the addition of tempe and carrot in different concentration on the creation of a wet noodle gave different effects of calor, flavor, taste, texture of a wet noodle. It is suggested for consumer to make wet noodles with addition of tempe and carrot  as an alternative food for rice. In addition, it is necessary to implement other foods diversification by added tempe and carrot to enrich  nutrient food. Keywords : wet noodle, tempe, carrot, organoleptic test, nutrient content
UJI DAYA TERIMA DAN NILAI GIZI MI BASAH YANG DIMODIFIKASI DENGAN TEMPE DAN WORTEL (Daucus carota L.) Yohana Tetty Gultom; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (88.496 KB)

Abstract

Noodle is one of the most popular foodstaple in the community. Nowdays, the noodle was made as a replacement food of other staple foods such as rice. Generally, raw material of noodle is flour. However, the flour can also be modified with other foods such as tempe and carrot. Based on its nutrient composition, tempe and carrot are potential as a source of nutrition, which contains proteins, fat, calcium, phosphorus, iron, vitamin A, tiamin , vitamin C, riboflavin, niasin and fiber. The purpose of this research is to know the nutrient content and acceptability from the noodle with addition of tempe and carrot. This research is a research experiment making wet noodle with addition of  tempe and carrot by comparison (30% : 20%, 25% : 25%, 20% : 30%). Panelists in this study are university students of public healty in University North Sumatera , as many as thirty peoples. Acceptance of test data was analyzed by anova test and double Duncan test, and nutrient content is determined by using DKBM. The parameters analyzed  include the lucrative nature of the organoleptic color, aroma, taste and texture of wet noodle. The results of this research showed that the organoleptic test of color, flavor, taste, and texture are the most preferred panelist is wet noodle by addition of 25% tempe and 25% carrot. Based on the analysis of varians, the addition of tempe and carrot in different concentration on the creation of a wet noodle gave different effects of calor, flavor, taste, texture of a wet noodle. It is suggested for consumer to make wet noodles with addition of tempe and carrot  as an alternative food for rice. In addition, it is necessary to implement other foods diversification by added tempe and carrot to enrich  nutrient food. Keywords : wet noodle, tempe, carrot, organoleptic test, nutrient content
HUBUNGAN STATUS STRES PSIKOSOSIAL DENGAN KONSUMSI MAKANAN DAN STATUS GIZI SISWA SMU METHODIST-8 MEDAN Tienne A.U Nadeak; Albiner Siagian; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 6 (2013): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (84.828 KB)

Abstract

Being a teenager is the period development transition between childhood and adulthood involving biological, cognitive and psychosocial changes. Stress causes eating disorder in the forms of less or increasing appetite and nutritional absorption disorder. The purpose of this quantitative analytical survey study with cross-sectional design was to the relationship between the status of psychosocial stress with food consumption and nutritional status. The samples for this study were 77 students of SMU Methodist 8 Medan. The data about the status of psychosocial stress were obtained through distributing ALCES questionnaire. The data about food consumption were obtained through 2 x 24 hour food recall forms. The data about anthropometry collected were body height and body weight. The data obtained were analyzed through Chi-square test. The result of this study showed that 30 respondents (39%) were with normal nutritional status, 27 respondents (35%) were fat, 11 respondents (14.3%) were thin. It was also found out that 47 respondents (61.0%) were with the status of severe psychosocial stress, 18 respondents (23.4%) with the status of medium psychosocial stress. The result of Chi-square test showed that there was a significant relationship between the status of psychosocial stress and food consumption, between the status of psychosocial stress and nutritional status, and between energy consumption and the students’ nutritional status. It is suggested to reduce the stress status of the students, need to facilitate the development of the talent of the students through sport, art or any other activity. Keywords: Psychosocial Stress, Teenager, Food Consumption, Nutritional Status
GAMBARAN PENGETAHUAN DAN SIKAP WANITA USIA SUBUR YANG BELUM MENIKAH TENTANG TRADISI BADAPU DI WILAYAH KERJA PUSKESMAS SINGKIL KABUPATEN ACEH SINGKIL TAHUN 2013 eliana tarigan; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (83.698 KB)

Abstract

Aceh Singkil community has a tradition of eating certain foods taboo to implement the postpartum mother at Badapu tradition. Badapu tradition is a tradition passed down for generationsthat should be done by the post partum mother from body heat to do on the abstinence of somefoods. Because women of reproductive age who are unmarried will undergo a period of postpartum later, so it is necessary to know of how their knowledge and attitudes about Badaputradition.The study was a descriptive cross-sectional design. This study aims to describe theknowledge and attitudes of women of reproductive age who are not married on Badapu tradition inthe Community Health Centers Singkil. Population is women of reproductive age who areunmarried. Sampling was done by purposive sampling in 16 villages. Sample of 100 people selectedby proportional allocation. Collecting data on the characteristics, knowledge and attitudes throughinterviews using questionnaires. Data were analyzed descriptively and presented in a frequencydistribution table.The results showed that the majority of women of reproductive age who are not marriedhave a good knowledge of the tradition Badapu (93%) and have a good attitude about traditionBadapu (49%), while the correlation between knowledge and attitude of women of reproductive agehave no significant relationship (p> 0.904)There should be a counseling approach and performed by Nutrition Workers of CommunityHealth Centers and Midwive to provide the KIE of Nutrition and correct direction in implementingBadapu tradition.Keywords: Knowledge, Attitudes, Women of Reproductive Age, Badapu Tradition.
Kandungan Zat Besi (Fe) dan Daya Terima Keripik Daun Bangun-Bangun RISANTI FEBRINE ROPITA; Prof. Dr. Ir Albiner Siagian M.Si; Dr. Ir. Zulhaida Lubis M.Kes
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.878 KB)

Abstract

Abstract Bangun-bangun leaves is one of the lactagogue plants that grow in the area Batak , North Sumatra, which has been scientifically proven to increase milk production . Bangun-bangun leaves also has ferrum and high karatenoid . Consumption of these plants can increase level of ferrum , potassium , zinc , and magnesium in breast milk and infant weight gain . Chips is one kind of snack most favored by the people of Indonesia. Chips is a snack that has lasting power is quite high , good taste , and many variations so as to meet consumer tastes . Breastfeeding mothers need adequate ferrum intake for mothers during childbirth bled a lot and 50 % fetal ferrum needs from the mother . This research was conducted to see the ferrum and receive power of bangun- bangun leaves chips by breastfeeding mothers in Doloksanggul. The chips are made in the three treatments, namely sheet chips (A1), roll (A2), and sticks (A3). Organoleptic assesment of bangun-bangun leaves chips visits based on colour, flavour and texture. To determine whether there is a difference in each treatment we used analysis of variance and duncan test. To see the ferrum content in bangun-bangun leaves chips used AAS Method (Atomic Absorption Spectrophometry). The results showed that there are differences in the colour, flavour and texture of each treatment. The most preferred colour is stick chips. Most preferred flavor is stick chips. Level of texture liking for chips and crisps shaped sheet-shaped sticks are the same, whereas the level of preference chips shaped roll with chips shaped sheet and stick is different. There are differences in ferrum levels on each - each treatment bangun-bangun leaves chips. Ferrum is highest in the chips shaped rolls. Breastfeeding mothers can make bangun-bangun leaves chips as an alternative in eating the bangun-bangun leaves. In addition be made to disseminate the manufacture bangun-bangun leaves and benefits as well as more research on the diversification of food with basic ingredients bangu-bangun leaves. Keywords: Bangun-Bangun Leaves, Chips, Ferrum, Breastfeeding Mothers
(Protein Quality Analysis Of Mixed Rice-Banana “Awak” Ripe Flour Varied with African Catfish And Soybean Sprouts Flour) Isnatur Rahmi; jumirah .; albiner siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.655 KB)

Abstract

Protein quality is an important requirement in the manufacture of complementary feeding. Standard of complementary feeding quality was >70% casein quality. This experimental research aims to analyze the protein quality of mixed rice-banana ‘Awak’ ripe flour (Musa paradisiaca var. Awak) varied with African catfish (Clarias gariepinus) and soybean sprouts flour (Glycine max L.Merrill). This research used a Completely Randomized Design with three treatments were: whey protein powder, banana ‘Awak’ ripe flour mixed african catfish and soybean sprouts flour (TPLK) and mixed of  banana ‘Awak’ ripe flour and african catfish (TPL). Protein quality was calculating the value of Protein Efficiency Ratio (PER), Biological Value (BV) and Net Protein Utilization (NPU) of 18 male mices, 23 days old. This research was conducted in the Laboratory of Food Nutrition of Public Health Faculty, University of North Sumatera during October to December 2013. Further, analysis of feces and urine’s nitrogen of mice in Industry Standardization Research Center Medan (BARISTAND). Protein quality of TPLK and TPL from PER value were: 1.28 and 0.94. The results of analysis of variance (ANOVA) showed the PER value of TPLK and TPL doesn’t give a significantly different effect of the mice’s growth. The BV value were 17.33% and 14.47%, and the NPU value were 18.53%  and 16.22%. Based on PER, BV and NPU values showed that TPLK and TPL hasn’t met the standard of complementary feeding appropriate 224/Menkes/SK/II/2007. It’s suggested, making TPLK and TPL flour should be done at a time so reduce the drying process repeatedly that damage the nutritional content especially protein. Besides, need further research using rats to see the difference weight gain and PER value. Keywords: Protein quality, Banana “Awak”, African Catfish, Soybean Sprouts Flour.
UJI DAYA TERIMA ROTI TAWAR DENGAN MODIFIKASI TEPUNG JAGUNG DAN KENTANG DAN KONTRIBUSINYA DALAM PEMENUHAN KECUKUPAN ENERGI PADA ANAK SD Cahya Elika Lubis; Albiner Siagian; Zulhaida Lubis
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.633 KB)

Abstract

Food diversification instead is necessary to be done in order that food endurance can be guaranteed. It is expected to improve food quality because by more variety consumption, community nutrition will also be more complete than only one variety of food. White bread are usually made using wheat flour is imported foodstuffs, can be modified by making use of local foods such as corn flour. White bread are modified with corn flour and spotato are also potentially contribute nutrients such as protein, fat, calcium, phosphorus, iron, vitamin B1, and vitamin C This was an experimental study on making white bread by adding corn flur and potato in different proportion of wheat flour, corn flour, and potato (5:2:3, 5:2,5:2,5, and 5:1:4). This study was aimed to determine the acceptability which comprised the color, flavor, taste, and texture which were tested by hedonic test and its nutrient composition. The result of this research showed that by organoleptic test of color, flavor, and taste, white bread with the addition of corn flour and potato which made with 5:1:4 proportion was the most favored by the panelists. The addition of corn flour and potato on bread making increased the content of calcium, phosphorus, iron, vitamin B1, and vitamin C than ordinary white bread. Consumption of two pieces of A3 white bread with addition corn flour and potato contributes 14,86% adequacy of energy in 10-12 years old children. It is suggested for consumer to make white bread with addition of corn flour and potato as an alternative health food. In addition, it is necessary to do other foods diversification by added corn flour and potato as a food which rich in nutrient content. Keywords:       White Bread, Corn Flour, Potato, Acceptability Test, Nutrient Composition
Gambaran Pengetahuan dan Keterampilan Kader Dalam Pemantauan Pertumbuhan Bayi dan Balita di Wilayah Kerja Puskesmas Desa Lalang Tahun 2014 Ria Sutiani; Zulhaida Lubis; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.87 KB)

Abstract

The results of growth monitoring which is not appropriate can lead to the wrong interpretation of nutritional status and so do in making decisions to solve it. The success of these activities related to the cadres qualifications including their knowledge and skills in performing their duties. This study aimed to determine the knowledge and skills of cadres in monitoring the growth of infant and under five children in Puskesmas Desa Lalang. This research is an analytical study with cross sectional approach. The knowledge of cadres was measured by using a questionnaire, while their skills by the observation sheet. The population in this study was 155 cadres while the sample of 62 cadres chosen purposively. Data analysis was performed by using frequency distributions, while the correlation between knowledge and skills of cadres by Chi-square test (CI = 95%). The results showed that 80,6% of cadres had knowledge in good category and 66,1% of them has less skilled in carrying out their duties. There was a significant correlation between knowledge and skills of cadres in growth monitoring of infant and under five children (p = 0,046). Based on the results it can be concluded that growth monitoring of infant and under five children has not been performing optimally because of many cadres has less skills although their knowledge is good. It is suggested that health workers can held the training with practice methods than lecturing method so that good knowledge of cadres can be applied into action to improve their skills. Cadres are suggested to following the training which is organized by Puskesmas and applying their information obtained in the action when carrying out their duties at Posyandu.
POLA KONSUMSI, STATUS GIZI DAN PRESTASI BELAJAR PADA ANAK VEGETARIAN DAN NON VEGETARIAN KELAS V SEKOLAH DASAR DI YAYASAN PERGURUAN BODHICITTA MEDAN TAHUN 2013 roy charles marpaung; Albiner Siagian; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 3 (2014): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Having consumption in vegetarian pattern is defined taking consumption pattern of meal and food resources of vegetable only. Accordingly, a kid having less protein energy is going to get retardation in growth, susceptible on illness, noted mainly resulted in poorly condition in intelligence. The objective of this study is to determine the differences of the consumption pattern, nutrition status and study performance of kids with vegetarian and non vegetarian at Yayasan Perguruan Buddhis Bodhicitta-Institute of Medan for 2014. This study adopted a descriptive survey method with cross sectional approach. The research dealt with the condition differenced in consumption pattern, nutrition status and performance in study of those kids with vegetarian and non-vegetarian, provided them questionnaire involved 86 respondents that took them all in simple randomly. The result of study indicated that those kids in vegetarian in totally 52 kids (60.4%) and non-vegetarian of total 34 kids (39.6%). The distribution of age as respondent mostly noted in 11 years old about 37 kids (43.0%), the education rate of parent of respondent noted mostly having graduated SMA namely 30 kids (34.9%), their profession as parent of kid noted in private noted 50 people (58.1%), their consumption rate in energy noted in category of moderate namely about 32 kids (37.2%), consumption rate in protein noted of category moderate about 31 kids ((36.0%). TB/U of respondent mostly noted is category in normal of 48 kids (55.85), IMT of respondent mostly noted is category in normal of 23 kids (26.7%). Their performance as respondent mostly noted in category of less some 50 kids (58.1%). It is suggestible to those parent of kid in their daily life got consumption pattern of vegetarian could taken their food for meal in vegetarian with highly protein, calcium, and contained sufficiently zinc so that the nutrition required for growth should be fulfilled and the kids got as required.   Keywords : consumption pattern, nutrition status, study performance, vegetarian.
PENGARUH PENYULUHAN MAKANAN BERGIZI BERAGAM SEIMBANG DAN AMAN DENGAN MENGGUNAKAN FLASH CARD DALAM MENINGKATKAN PENGETAHUAN DAN SIKAP ANAK KELAS 1 – 3 SD ISLAM TITI BERDIKARI KECAMATAN MEDAN LABUHAN TAHUN 2014 Syofia .; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 4 (2014): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.305 KB)

Abstract

The high rates of malnutrition and over nutrition in primary school students require serious handling. Giving information about various nutritional balanced and secure foods is to increase knowledge and attitude of students to choose the various nutritional balanced and secure foods in their everyday menus. The research’s purpose was to find out the influence of counceling on knowledge and attitude of students in Titi Berdikari Primary School of Medan Labuhan in 2014. The study was quasi experiment with one group pretest and posttest design. There were 80 students of population and 67 students of sample. Treatment was counseling in lecture method and gaming with flash cards. Measurements were taken twice, before and after getting counseling. Result was analyzed by paired t-test with confidence interval 95%. Result showed that the students’ knowledge increased from bad category (67,2%) to adequate category (94,0%). The students’ attitude increased from adequate category (70,2%) to good category (76,1%). The test results showed there were different score of knowledge and attitude after the counseling (p=0,000). The conclusion is the counseling with flash card has an influence on improving students’ knowledge and attitude about various nutritional balanced and secure foods, it is proved by the improvements of students’ knowledge and attitude about it. The suggestion is given to the local health department to pay more attention about nutrition counseling in school; and to the nutrition department in public health center and school to use the attractive-designed flash cards as a media for learning. Keywords: various nutritional balanced and secure foods; flash cards, primary school students
Co-Authors Agnes Olivia Tampubolon Angela Parapat Asih Monica Asrika Sari Harahap Bethesda Simbolon Bidari Armaya Bisara L. Tobing Cahaya Elisabet Rumapea Cahya Elika Lubis christi gestarini Christina Simanjuntak citra chairannisa Dame Taruli Simamora Darmawan Siagian Destanul Aulia, Destanul Destriana Annisa Desty Adinda Devi Asna Sari Panggabean Dian Fifit Sundari Dina Sartika Nasution Donna Irawati Sidauruk eliana tarigan Eliani Sinaga Elisa Efelinda siregar Elisa Julianti Elmina Tampubolon Elvina Novyanti Pulungan elvira dewinta indria Emma Bermila Bangun Erfyna Girsang Ernawati Nasution Etti Sudaryati Evawany Y Aritonang Fahrun Nisa Famy Bisyawqi fannisa izzati Firmando, Harisan Boni Fitri Ardiani Fourgelina Tampubolon Gultom, Mesi Hanna Dewi Aritonang Harahap, Ica Fauziah Hardianti Meliala Henny Afika Heru Santosa Iana Tresia A Sibagariang Imelda - Simanjuntak Indah K Sihombing Indah Maya Sari Nasution Isnatur Rahmi Jeanny Zulyana Jenni Wati Ginting Jumirah . Jumirah Jumirah JUSPEN PERY SIMARMATA Karota, Evi Khoirani . Lamria Sitompul Lince Sihombing Lubis, Siti Basyariah Putri martha veronica sihombing Martharia Panjaitan Martua Sihaloho Melisa Puspita Sari Mentari Christ Riyandini Mery Silalahi Mhd.Arifin Siregar Mona Ivana Pintubatu Mona Sylvia Junita Muhammad Arifin Siregar Mutia Respati Nababan, Agnes Sry Vera Natalia Sihombing Nia Sylviana Junaz Nova Elvia Nur Arsi Nuranisa Nuranisa nurwahyu utami nyanyu mashitoh Posman Sibuea PURBA, DIAN Purba, Risma Oktoria Purnawati Nainggolan Putri Natalia Radita Olva Rani Ulfa Lubis Restu Samosir Ria Sutiani Richfa Yani Ris Erdima Purba RISANTI FEBRINE ROPITA Rodhia Ramadhani Roida Lumbantobing Rosalyn Sitinjak Rosanti Lisnawati Siagian roy charles marpaung Saadah Hanim Parapat Samosir, Taripar Aripin Siahaan, Juwita Verawati Siregar, Sri Henny Siti Nuraini Dongoran Sori M. Sarumpaet Sri Eka Wahyuni Sri Erlina Sri Wahyuni Sulastri . Suraya, Rani Syafiah Mukhlishoh Syarifah Rizkia Putri Syofia . Tasya Arida Theresia Sarimauli Siregar Theresya Vyrena Simorangkir Tienne A.U Nadeak Titin Herlina Tri Nanda Putri Trisna Ratna Sari Wilson Simanjuntak yati oktaviani br keliat Yohana Tetty Gultom Yohana Tetty Gultom Yosephin Grace Yulia K.S Sitepu Zulhaida Lubis