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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Kurios 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) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Christian Humaniora Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Dunia Gizi Jurnal Pangan, Gizi dan Kesehatan TROPHICO: Tropical Public Health Journal Jurnal Diakonia 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

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UJI DAYA TERIMA DAN NILAI GIZI COOKIES YANG DIMODIFIKASI DENGAN TEPUNG BIJI NANGKA DAN PENAMBAHAN KUBIS MERAH Martharia Panjaitan; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Jackfruit seed flour contains calcium and phosphorus. Red cabbage contains the pigment of anthocyanin. Red cabbage also contains calcium and phosphorus. If the jackfruit seed flour and red cabbage processed into foods, such as cookies, it can produce nutritious food. The purpose of this study was to determine the acceptability and nutritional value of the modified flourcookies jackfruit seeds and red cabbage. This study is an experiment of making cookies modifications from jackfruit seed flour and red cabbage with different composition ratio (15%: 5ml, 15%: 10ml, 25%: 5ml, and 25%: 10ml). Values of cookies nutrients is analyzed in the Laboratory Research Agency Medan Industrial Standards (phosphorus and calcium) and at the Center for Postharvest Research and Development Bogor Agricultural Testing Laboratory (anthocyanin) using spectrophotometry. Panelists in this research is public health student from University of North Sumatra as many as 30 people. Organoleptic test of the cookies using hedonic test methods.Acceptance test data were analyzed using Anova and Duncan. The content of nutrients (calcium, phosphorus, and anthocyanins) obtained in cookies B1K1 is 20.50 mg, 70 mg, 54.67 ppm, cookies B1K2 is 40.50 mg, 70 mg, 54.67 ppm, cookies B2K1 42.50 mg, 90 mg, 59.71 ppm, and cookies B2K2 is 50.6 mg, 90 mg, 59.75 ppm. The results showed that the organoleptic test for color, scent, taste and texture of the most preferred cookies panelists are cookies with the addition of 15% jackfruit seed flour and 5 ml of red cabbage. Based on the analysis of variance, the addition of jackfruit seed flour and red cabbage in making cookies with variations indicate a difference to the taste and texture of the cookies, but no difference in the color and scent of cookies. Suggestions from this research is that consumers can make jackfruit seed flour cookies with red cabbage essence as an alternative for healthy and cheap snacks. In addition, further research needs to be done related to the nutrient content of the other in jackfruit seed flour cookies with red cabbage essence. Keyword: Cookies, Jackfruit seed flour, red cabbage
GAMBARAN PENGETAHUAN DAN POLA ASUH IBU DENGAN STATUS GIZI BADUTA DI WILAYAH KERJA PUSKESMAS MEDAN AMPLAS KOTA MEDAN Mutia Respati; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Good nutritional status was determined by feeding  with enough nutritional content. Feeding patterns must be adapted to the nutritional needs of infants, so that children can grow and develop normally, healthy and strong. The causes of poor nutritional status is at the food on the family, parenting, health care and environmental health. These factors strongly associated with the level of education, knowledge, and skills of the family. This study aims to determine the description of knowledge and mothers parenting with baby nutritional status in Medan Amplas Health Care Medan. This study was an descriptive study with cross sectional design. Data collection was done by direct interview to mothers who include data on baby nutritional status, data on mom’s parenting (feeding, environtmental sanitation, and health care) dan data on knowledge. Data analysis was performed using univariate, bivariate, using chi-square test. These results of the research showed that most of the mother has a good category in knowledge (74,1%). Good category in mothers parenting variable as 61,1%, good category in environtmental sanitation variable as 59,3% and good category in health care variable as 63,0%. There is a relationship of knowledge with baby nutritional status, for each indicator BB/PB (p=0,017) and BB/U (p=0,005). And there is no relationship of knowledge with nutritional status TB/U (p=0,277). There is a relationship of feeding with nutritional status, for each indicator BB/PB (p=0,024) and BB/U (p=0,001). And there is no relationship of feeding with nutritional status TB/U (p=0,855). There is a relationship of environtmental sanitation with nutritional status. There is a relationship of health care with nutritional status BB/PB (p=0,010) dan BB/U (p=0,000), and there is no relationship of health care with nutritional status TB/U with (p=0,065). Based on the results, this study was expected to be increase conseling about good mother’s parenting to babies and the health care providers for motivate healt cadres to distribute information to mothers about mother’s parenting to babies. Keywords: Knowledge, Mom‘s Parenting, Baby Nutritional Status.
DAYA TERIMA DAN KANDUNGAN GIZI SEREAL YANG DISUBSTITUSI DENGAN TEPUNG BUAH LINDUR (Bruguiera gymnorrizha) DAN TEPUNG JAGUNG (Zea mays) Erfyna Girsang; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

People’s still do not know that lindur (Bruguiera gymnorrizha)  can be processed into some variety of foods, such as cereals. The purpose of this research is to determine the people acceptibility and nutrient composition of cereals that was substituted with fruit flour lindur (Bruguiera gymnorrizha) and corn starch (Zea mays). This research was an experiment to produce cereals with the addition of lindur starch and corn starch with the comparison composition was (30% : 70%) and (40% : 60%). Research about cereals acceptibility test was held at the Public Health Faculty, University of North Sumatra, with 30 panelists and the analysis of cereals nutrient composition was carried out in the Laboratory of Industrial Standardization Research Board of Medan. Data analysis was processed using Wilcoxon Signed-Rank test and elaborated by percentage descriptive. Results of research using organoleptic test to color, aroma, flavor, and cereals texture that was substituted by lindur fruit flour and corn flour with composition 30% : 70% contributed 18.6% protein, 19,7 fat and 58,4 carbohydrate in 100 grams of ingredientsl. Composition of 40% : 60% contributed 18.0% protein, 20% fat and 53.1% carbohydrate in 100 grams of ingredients. Results of Wilcoxon Signed-Rank test showed that there are differences in acceptibility of color (0,001) and flavor (0.022). There are no differences in acceptibility of aroma (0.841) and texture (0,467)of cereals. This research suggests that for lindur can be used for producing cereals as a healthy snacks, low cost or cheap as well as being a substitution for flour that is always used for foods and rich in nutrient that is good for foods. Keywords: Cereals, Lindur Starch , Corn Starch, Acceptibility, Nutritient Composition
GAMBARAN KEBIASAAN MAKAN, AKTIVITAS FISIK,BODY IMAGE, DAN STATUS GIZI REMAJA PUTRI DI SMK NEGERI 2 SIBOLGA Desty Adinda; Etti Sudaryati; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The eating habits of adolescents now consume more calories in excess accompanied by a lack of physical activity causes many of the adolescents with overweight and obesity status. Adolescence is closely related with self-actualization. One was about body image in adolescents will greatly affect eating habits, actually selection of groceries and food frequency. This study aims to describe eating habits, physical activity, body image, the nutritional status of female adolescent in SMK Negeri 2 Sibolga. This type of research was observational with cross sectional design. This study was conducted by assess  the food frequency questionnaire, food type, calculate nutrient intake using a 24-hour food recall. Calculating physical activity with PAL and nutritional status with BMI / U. Body image was measured by using the method of Figure Rating Scale (FRS). The research sample were 90 people who the adolescent girls. Body weight was measured using scales student and student body height using microtoise. Data analysis used  descriptive analysis. The results of study showed most of eating habits of female adolescent in good categories as much as 98.0%, 63.3% female students the kind of food is not varied, 95,6% the energy consumption not correspond of RDA, 71,1% protein consumption not correspond of RDA, 87,8% the fat consumption not correspond RDA, and 91,1% the carbohydrate not correspond of RDA. Physical activity students 77.8% mild category. Negative of Body image is 56.7%. The nutritional status of students skinny 5.6%, 14.4% fat and 5.6% obese.             Students is expected to have paid more attention to his eating habits by adopting appropriate diet with Balanced Nutrition Guidelines. Schools should have a partnership with health centers to information disseminated regarding weight and height normal, so students not mistaken represent nutrition own status, so they do not have a negative body image. Keywords: Eating Habits, Physical Activity, Nutritional Status, Body Image, Female Adolescents
GAMBARAN PERILAKU DIET PENURUNAN BERAT BADAN ANGGOTA FITNESS CENTER NEW LIFE GYM LIPPOMALL MEDAN Syafiah Mukhlishoh; Albiner Siagian; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The society efforts to get the ideal body are more increase. This is evident from the number of people who signed up at the gym (fitness center) as a member and then applying a weight loss diet once during fitness training. But the results obtained from practicing fitness and weight loss dietary practices are not in line with expectations even dangerous to health. The purpose of this study was to representation the weight loss dietary behavior of the New Life Gym members in Lippomall Medan. The results showed that members of the New Life Gym knowledge about weight loss diet is quite as many as 48.2%. Member New Life Gym attitude about weight loss diet is good, that as much as 49.4%. Action / practice of weight loss diets member New Life Gym is good as many as 63.6%, this is evidenced by the many members of the New Life Gym healthy diet weight loss. There is no significant relationship between knowledge and attitude to weight loss diets action member New Life Gym. Fitness center members need to have a good knowledge before making a weight loss diet. A good knowledge about weight loss is necessary to make decisions kind of weight loss diet such as what should be done according to body weight or BMI member fitness center.  Keywords:       Dietary Behavior, Weight Loss, Fitness Center Members
PEMANFAATAN KULIT PISANG RAJA (Musa textilia) SEBAGAI BAHAN BAKU PEMBUATAN KERUPUK, DAYA TERIMA DAN KANDUNGAN ZAT GIZINYA Richfa Yani; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Peel Plantains contain nutrients which are high enough especially  vitamins and minerals so that can be used as food ingredients with processed into flour. Crackers are snacks which are favored by all age group. The research purpose know receptivity and nutrients from crackers with utilizing peel plantain flour. This research is experimental research in completely randomized design with increased peel plantain it 20%, 30% and 40%. Nutrients analyze in the Biochemical Laboratory of FMIPA USU and PPKS Laboratory, Medan. Receptivity test have been done on 30 college students FKM USU, Medan. Data which are collected to treated with manual and analyzed with descriptive analysis of percentage qualitative that is qualitative which are obtained from panelists to be into quantitative. And then to determining whether or not to different in crackers organoleptic then will be done test phase that are Bartlett test for population variances similarity test. ANOVAs test will be used when uniform variants. Duncan test looks to the organoleptic different on each treatment. The result Peel plantain flour that is 0,17gram. The result carbohydrate analysis per 100gram that are (40,10gram, 30,08gram and 36,14gram), fat per 100gram that are (27,15gram, 38,43gram, and 27,28gram), ash per 100gram that are (4,68gram, 4,8 gram and 5,64gram) and calcium per 100gram that are (0.05gram, 0,07gram, and 0,11gram). The organoleptic research result on aroma that are the more peel plantain flour then it is more disliked, the crackers flavor which are most liked that is A2 (30%:70%), the crackers texture which are disliked that is A1 (20%:80%). The increase to peel plantains don’t influence color it. It is suggested that the crackers be used as an alternative complementary food when eating. Other than that, it needs further research about the use food additive in order to make crackers more interesting, also it further research about the other nutritional on crackers. Key Word: Crackers, Snacks, Plantains
GAMBARAN PERILAKU SISWA/I SMA SWASTA GAJAH MADA MEDAN TENTANG LABEL INFORMASI NILAI GIZI PADA PRODUK MAKANAN KEMASAN TAHUN 2017 Indah Maya Sari Nasution; Albiner Siagian; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Adolescent are the group that started happy eating packaged food or snack with a frequency that often. Most snack consumed contain high salt and calories are certainly not good for the health of adolescent. But it is not supported by good behavior towards the use of nutrition label. Read the nutrition label is very important because it can know the nutrients contained in a food product. It can also limit the intake of sugar, salt, fat per day and limit the intake to stop munching a snack. The purpose of this research was to know the description of behavior of  the students at SMA Swasta Gajah Mada Medan about nutrition label on packaged food product. This research was descriptive study with cross sectional design. The sample in this research were all students of class X and XI which amount to 90 students. The research was carried out by giving questionnaire to the students and filled in by the students to know about knowledge, attitude, and action towards nutrition label. Data already collected was presented in the form distribution of frequency table and analyzed descriptively. The results showed that the knowledge of students at SMA Swasta Gajah Mada Medan was the most in good category (62.2%). The attitude of students also more in good category (73,3%) and the action of students was the most in the sufficient category (67,8%). Therefore, it is expected that the Education Service of Medan collaboration with Public Health Service of Medan improve the socialization about the nutrition label and its use through the socialization of messages common nutrition balanced to the age of school children consumer so that the introduction obtained can be applied from an early age and become their habit until adulthood later. Additionally, actions of student in paying of nutrition label need to be enhanced with giving information about nutrition label, how to use it and remind students to always get used pay attention label and nutrition label on product packaged food  that can be conveyed by the teacher through subject matter related to food nutrients. Keywords: behavior, senior high school student, nutrition label, packaged food
HUBUNGAN KONSUMSI SUSU DENGAN TINGGI BADAN DAN PRESTASI BELAJAR PADA SISWA/I DI SEKOLAH DASAR MUHAMMADIYAH 02 KAMPUNG DADAP MEDAN Fahrun Nisa; Zulhaida Lubis; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

School-aged children are vulnerable to health and nutrition probelms. Various nutritional problems are common in school age. This is due to a lack of nutritional intake required by children. Milk is one of the food which known to contain high protein and calcium nutrients which are needed by school-aged children. The purpose of this study was to determine the relationship between milk consumption with body-height and student achievement in Muhammadiyah Elementary School 02 Kampung Dadap Medan. This is an observational research with cross-sectional design. The sample in this research is all of the students in Muhammadiyah Primary School 02 Kampung Dadap Medan started from class II to V which amounted to 88 students. The data of student’s milk consumption were collected by interview using 24 hour food recall form and food frequency done by the researcher. Body-height was measured by microtoise. The data of learning achievement were taken from student report result of the first semester of year 2016/2017. The result of the research shows that the height of the students of Muhammadiyah 02 primary school in Kampung Dadap Medan is still in the category below normal (44,3%). Most of the student there are having a good school achievement (67%). There is a significant relationship between protein and calcium adequacy of milk consumption with student height with p value = 0,0001. Meanwhile, there are no significant relationship between protein and calcium adequacy of milk consumption with learning achievement withp value = 0,193 and p = 0,239. Suggestions for the school to help increase the student’s milk consumption because it is beneficial for growth and development. In addition, students are advised to consume milk 2 glasses per day to meet the daily intake of a more optimal nutrition.   Keywords: Milk consumption, body height, learning achievement, student of elementary school
GAMBARAN TINGKAT KEPUASAN SISWA TENTANG MUTU HIDANGAN PADA PENYELENGGARAAN MAKANAN DAN STATUS GIZI SISWA DI PONDOK PESANTREN ISLAMIYAH PADANG GARUGUR KECAMATAN PADANG BOLAK KABUPATEN PADANG LAWAS UTARA Sri Wahyuni; Ernawati Nasution; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The nutritional problems in Indonesia are still a serious problem. It basically starts with an unbalanced intake of nutrients. To meet the intake of balanced nutrients seen from the quality and quantity, as well as the suitability of the amount of a food consumed. The purpose of this study was to determine the description of student satisfaction level on the quality of the dish on the implementation of food and nutritional status of students in Pondok Pesantren Islamiyah Padang Garugur District Padang Bolak Padang Lawas Utara. This research was descriptive research conducted in Pondok Pesantren Islamiyah of Padang Garugur District of Padang Bolak Regency of Padang Lawas Utara with Cross Sectional approach on 76 students, using proportional Stratified Random Sampling technique, data analysis by using frequency distribution and cross tabulation. Data collection by direct interview using questionnaires and weighing Weight using manual scales and measuring height using microtoise. Level of satisfaction with the quality of dishes (portion, color, texture, and taste) of food. Satisfied with the rice portion of 92.1%, not satisfied with the portion of animal side dishes, vegetable side dishes, and vegetables respectively 59.2%, 60.5%, and 55.3%. Not satisfied with the color of animal side dishes, vegetable side dishes, and vegetables respectively as much as 32.9, 42.1, and 14.4%. Not satisfied with the texture of rice, animal side dishes, vegetable side dishes, vegetables respectively 14.5%, 19.7%, 26.3%, and 19.7%. Not satisfied with the taste of animal side dishes, vegetable side dishes, and vegetables respectively as much as 15.8%, 34.2%, and 25.0%. Suggestions in this study to the school is expected to improve the quality of food in Pondok Pesantren Islamiyah Padang Garugur Padang Bolak District Padang Lawas Utara in particular portion and variety of food presented to students so that the nutritional intake of students is met so that the nutritional status of students in the normal category. Keywords: Nutrition Status, Satisfaction Level, Quality of Dishe
GAMBARAN KARAKTERISTIK KELUARGA, POLA MAKAN DAN AKTIVITAS FISIK PADA ANAK STUNTING DI SEKOLAH DASAR NEGERI 176350 HUTAGURGUR KECAMATAN DOLOKSANGGUL KABUPATEN HUMBANG HASUNDUTAN Ris Erdima Purba; Fitri Ardiani; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 1 (2017): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The optimal growth of school age children depends on the quality and quantitiy of their nutrition. The lack of nutrition can cause disorder on the child’s body growth, such as stunting. The purpose of thisresearch is to analyze the family’s of characteristic, eating patterns, and physical activity of stunting children at SDN 176350 HutagurgurDistrict ofDoloksanggulHumbangHasundutan. This research is descriptive analysis with cross sectional design. This research includes family’s characteristic by giving questioner, counting the adequacy of macro and micro nutrition, food variety and frequency by using 24 hours food recall method and food frequency method. The height of children is measured with microtoice. The result generally shows that the height of the children is 62,8% short and 37,2% very short. The family’s characteristic mostly shows that the mother of stunting children are farmer with percentage of 88,4%. Family’s income is mostly below the minimum wage standart with percentage of 58,1%. The number of children in family with stunting child  are mostly more than two children with  percentage of 95,3%. The adequacy of macro and micro nutrition on stunting children is classified as lack of nutrition with percentage of energy 95,3% protein 93%,calsium 100%,phosphor 58,1%,magnesium 11,6%, zinc 97,7%, vitamin A 95,5% and vitamin C 93%. The physical activity of stunting children are mostly moderate with percentage of 51,2%. Based on the research result, expected to family especially the mother, to providea balanced nutrition intake tochildren. The school and the public health institution recomenndedto cooperate on giving nutrition counseling and also monitoring the nutrition to improve the nutrition status of school-age children .  Keyword:Stunting, Characteristic of Family, Eating Patterns, Physical Activity
Co-Authors Agnes Olivia Tampubolon Angela Parapat Aritonang, Evawany Y. Aritonang, Hanna Dewi 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 Evawany Yunita Aritonang Fahrun Nisa Famy Bisyawqi fannisa izzati Firmando, Harisan Boni Fitri Ardiani Fourgelina Tampubolon Gea, Brian Aston 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 Limbong, Nurelni 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 Munthe, Yanti Yanda Mutia Respati Nababan, Agnes Sry Vera Nasution, Ernawaty Nasution Nasution, Saputra A. Natalia Sihombing Nia Sylviana Junaz Nova Elvia Nur Arsi Nuranisa Nuranisa nurwahyu utami nyanyu mashitoh Pardede, Boho Posman Sibuea PURBA, DIAN Purba, Risma Oktoria Purnawati Nainggolan Putri Natalia R.Kintoko Rochadi 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 Saga, Nehemia Samosir, Taripar Aripin Siahaan, Juwita Verawati Silalahi, Haposan Siregar, Sri Henny Siti Nuraini Dongoran Sitopu, Elisamark Situmorang, Eva Yanti 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