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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL GIZI INDONESIA Nurse Media Journal of Nursing JURNAL SISTEM INFORMASI BISNIS Journal of Nutrition College Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition Jurnal NERS agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) The Indonesian Biomedical Journal GIZI INDONESIA Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Amerta Nutrition Jurnal Sehat Mandiri Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Community Empowerment for Health Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal SAGO Gizi dan Kesehatan Bioscientist : Jurnal Ilmiah Biologi Nutrisia Journal Of Sustainability Perspectives Journal of Health and Nutrition Research Jurnal Kebidanan dan Keperawatan Aisyiyah Journal of Sustainability Perspectives Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Jurnal Media Akademik (JMA) Holistik Jurnal Kesehatan Poltekita: Jurnal Ilmu Kesehatan Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JSSF : Journal of Sport Science and Fitness

Diana Nur Afifah, Diana Nur

Department Of Nutrition Science, Faculty Of Medicine, Universitas Diponegoro

Author-ID : 518599

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh Pembatasan Asupan Makan Wanita Obesitas Pre-Menopause Terhadap Kadar Trigliserida Dan Status Resistensi Insulin Fika Shafiana Nadia; Desti Ambar Wati; Muflihah Isnawati; Muhammad Sulchan; Diana Nur Afifah
Jurnal Aplikasi Teknologi Pangan Vol 9, No 1 (2020): February 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.5028

Penelitian ini bertujuan untuk mengetahui pengaruh pembatasan makanan terhadap kadar trigliserida dan status resistensi insulin pada wanita obesitas pre-menopause dengan menggambarkan karakteristik responden berdasarkan usia dan aktivitas fisik. Rancangan penelitian pre-post randomized control group design pada 20 orang wanita obesitas pre-menopause yang diberikan perlakuan pembatasan asupan makan isokalori 30 kkal/kgBB/hari. Uji Indeks Massa Tubuh atau IMT, asupan makan, kadar trigliserida dan status resistensi insulin sebelum dan sesudah perlakuan dilakukan dengan menggunakan uji paired samples test. Hasil penelitian menunjukkan bahwa terdapat perbedaan signifikan terhadap IMT; asupan energi; asupan protein; asupan lemak; kadar trigliserida, dan status resistensi insulin namun tidak terdapat perbedaan signifikan terhadap asupan karbohidrat sebelum dan sesudah perlakuan. Kesimpulannya, pembatasan asupan berpengaruh terhadap penurunan kadar trigliserida dan status resistensi insulin.Restriction effect on Eating Intake of Pre-Menopausal Obese Women against Triglyceride Levels dan Insulin Resistance StatusAbstractThis study aims to determine the influence of food restriction on triglyceride levels and insulin resistance status in pre-menopause obese women by describing the characteristics of respondents based on age and physical activity. Pre-post randomized control group design was used as experimental study using 20 pre-menopause obese women. The participants received the restriction of their intake as 30 kcal/kgW/day. The Body Mass Index or BMI, food intake, triglyceride levels and insulin resistance were tested before dan after the treatment using test paired samples test. The results showed that there was significant differences on BMI; energy intake; protein intake; fat intake; triglyceride levels, dan insulin-resistance status but there was no significant difference on carbohydrate intake at before and after treatment. The study concluded that intake restriction resulted in the decrement of triglyceride levels and insulin resistance status.

Optimasi Formula MP-ASI Bubuk Instan Sumber Protein dengan Subtitusi Hidrolisat Protein Ikan (HPI) dan Tepung Kacang Hijau Menggunakan Response Surface Methodology (RSM) Yosi Irene Putri; Syaiful Anwar; Diana Nur Afifah; Ekowati Chasanah; Yusro Nuri Fawzya; Pujoyuwono Martosuyono
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

AbstrakPenelitian ini bertujuan untuk mengoptimalkan formulasi bahan baku sumber protein pada Makanan Pendamping ASI (MP-ASI) untuk mendapatkan kandungan protein tertinggi. Metode eksperimen yang menggunakan 3-faktor 1-respon dengan menggunakan Response Surface Methodology (RSM). Tepung susu skim, bubuk Hidrolisat Protein Ikan (HPI), dan tepung kacang hijau dengan berbagai konsentrasi digunakan sebagai sumber bahan baku dan kandungan protein digunakan sebagai respon. Hasil dari respon dianalisis dengan analisis varians (ANOVA) dan melihat nilai desirability (optimasi terbaik). Formula MP-ASI dari hasil optimasi protein terbaik kemudian dilanjutkan dengan analisis proksimat. Hasil penelitian menunjukkan bahwa jenis bahan baku memiliki pengaruh terhadap kandungan protein (p<0,05). Tiga formula MP-ASI bubuk terbaik dari hasil optimasi adalah memiliki nilai desirability sebesar 0,714–0,791, kadar protein sebesar 18,72–19,38 g, kadar air berkisar 7,14–7,34 g, kadar abu berkisar 2,95–3,10 g dan kadar lemak berkisar 5,44–5,82 g dalam 100 g bubuk MP-ASI. Kesimpulannya, formula MP-ASI dapat ditentukan berdasarkan kadar protein tertinggi dan rasio bahan baku mempengaruhi kandungan nutrisi pada produknya Optimization of Formula for High Protein–Complementary Food using Fish Protein Hydrolysate and Mung Bean Flour by Response Surface MethodologyAbstractThis research aims to optimize the formula of material for protein sources to get the optimum response (based on protein content). The method of 3-factor and 1-response was used using Response Surface Methodology (RSM) to analyze the materials of skim milk flour (g, X1), Fish Protein Hydrolysate (FPH) flour (g, X2), and mung bean flour (g, X3) as independent variable/factor, whereas protein (g, Y) was used as dependent variable /response. The results were analyzed with variant analysis (ANOVA) and observed its desirability value to obtain best optimum value. The best of formula was examined its nutrition value using proximate analysis. This research showed that independent variables (X) had significant effect to the dependent variable (Y) (p<0.05). The best three formulas of high–protein complementary food had desirability value starting from 0.714 to 0.791. The proximate test resulted protein content of 18.72–19.38 g, moisture content of 7.14–7.34 g, ash content of 2.95–3.10 g, and fat content of 5.44–5.82 g. In conclusion, the best formula could be determined successfully using combinations of protein sources.

Analisis Kandungan Zat Gizi, Pati Resisten, Indeks Glikemik, Beban Glikemik dan Daya Terima Cookies Tepung Pisang Kepok (Musa paradisiaca) Termodifikasi Enzimatis dan Tepung Kacang Hijau (Vigna radiate) Diana Nur Afifah; Lili Nor Indah Sari; Dwi Ratna Sari; Enny Probosari; Hartanti Sandi Wijayanti; Gemala Anjani
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8148

AbstrakUpaya pengendalian diabetes mellitus tipe-2 dapat dikontrol melalui pola makan, salah satunya yaitu dengan modifikasi jenis makanan yang selain memenuhi kebutuhan gizi juga dapat mengendalikan kadar glukosa darah. Pisang kepok dan kacang hijau memiliki kandungan pati resisten, serat pangan, protein yang cukup tinggi, dan indeks glikemik rendah sehingga dapat digunakan sebagai alternatif bahan pembuatan cookies untuk penderita diabetes mellitus tipe-2. Penelitian ini bertujuan untuk menganalisis kandungan gizi, pati resisten, indeks glikemik, beban glikemik dan daya terima cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau. Penelitian ini menggunakan rancangan acak lengkap satu faktor dengan perbandingan variasi pisang kepok termodifikasi dan tepung kacang hijau masing-masing dengan persentase sebesar 85:15; 75:25; dan 65:35. Kandungan gizi dianalisis dengan metode uji proksimat. Analisis indeks glikemik dan daya terimanya juga dilakukan pada penelitian ini. Formula terbaik dianalisis dengan metode de Garmo. Hasil penelitian menunjukkan bahwa formulasi terbaik didapat dari cookies dengan formulasi 85% tepung pisang kepok termodifikasi enzimatis dan 15% tepung kacang hijau dengan nilai hasil tertinggi sebesar 0,599 dengan kandungan karbohidrat 45,72%, protein 5,62%, lemak 18,53%, air 11,22%, abu 3,70% , serat pangan 15,18%, pati resisten 13,67%, indeks glikemik 33,20 dan beban glikemik 4,19. Kesimpulan yang didapat dari penelitian ini adalah kandungan zat gizi cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau dapat ditentukan dengan baik dengan menemukan formula terbaiknya, yaitu 85%:15%.Analysis of Nutrients Content, Resistant Starch, Glycemic Index, Glycemic Load and Acceptability of Modified Kepok Flour (Musa paradisiaca) and Mung Bean Flour (Vigna radiata) CookiesAbstractType 2 diabetes mellitus can be controlled through diet, one of which is by modifying the type of food that helps fulfilling nutrient-needs and control blood’s glucose levels. Kepok banana and mung bean contain high resistant starch, dietary fiber, protein, and low glycemic index so it can be used as an alternative ingredient in making cookies for people with type 2 diabetes mellitus. This study aimed to analyze the nutrients content, resistant strach, glycemic index, glycemic load and acceptability of cookies from enzymatically modified kepok banana flour and mung bean flour. The completely randomized one-factor experimental study with ratio of modified kepok banana : mung bean flour i.e. 85:15; 75:25; and 65:35. Nutrient content was analyzed by proximate methods. The glycemic index and glycemic load were also analyzed as well as acceptability test. The best formula was determined by the de Garmo method. As results, the quality of nutrient content, resistant starch, glycemic index, glycemic load and acceptance, were achieved with formula of 85% modified kepok flour and 15% mung bean flour resulting high yield value of 0.599. the best cookies formula contained carbohydrate of 45.72%, protein of 5.62%, fat of 18.53%, water of 11.22%, ash of 3.70%, fiber of 15.18%, resistant starch of 13.67%, glycemic index of 33.20, and glycemic load of 4.19. As conclusion, all treatment was successfully revealed and generated the best formula or 85%:15% for the ratio of modified kapok flour and mung been flour.

Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Rumput Laut (Eucheuma cottonii) pada Beras Analog Terhadap Uji Organoleptik dan Kandungan Serat Viqi Sajidah; Qurrota A'yun Febrina Triwindiyanti; Diana Nur Afifah; Endang Mahati
Jurnal Aplikasi Teknologi Pangan Vol 11, No 1 (2022): Februari 2022
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.12301

Beras analog (BA) merupakan produk dari teknologi pangan berupa beras tiruan yang dapat terbuat dari umbi-umbian, salah satunya adalah mocaf. Beras analog berbahan dasar tepung mocaf ini diperlukan penambahan pangan lain untuk memperkaya nutrisi dan dalam penelitian ini ditambahkan rumput laut Eucheuma cottonii. Pemberian tambahan rumput laut E. cottonii pada beras analog diharapkan dapat meningkatkan kandungan serat beras analog. Penelitian ini bertujuan untuk menganalisis karakteristik organoleptik beras analog serta kandungan seratnya setelah ditambah rumput laut E. cottonii. Penelitian ini menggunakan metode eksperimental dengan rancangan penelitian adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 konsentrasi tepung rumput laut E.cottonii yaitu 0, 5, dan 15%. Uji organoleptik dilakukan untuk menentukan kualitas kesukaan. Hasil analisis menunjukkan bahwa rumput laut tidak nyata berpengaruh (p>0,05) terhadap rasa, aroma, dan warna, namun berpengaruh (p<0,05) pada tekstur dan mempunyai daya terima kosumen yang baik. Kandungan serat tertinggi terdapat pada tepung rumput laut, sedangkan kandungan serat tertinggi pada beras analog, terdapat pada konsentrasi 15%. Kesimpulannya, beras analog dengan substitusi tepung mocaf dan tepung rumput laut memiliki daya terima yang baik, tekstur dan kandungan serat yang spesifik.Effect of Substitution of Mocaf (Modified Cassava Flour) Flour and Seaweed (Eucheuma cottonii) on Analogue Rice on Organoleptic Tests and Fiber Content AbstractArtificial rice has been known as the product made of various tubers such as mocaf. This research used Eucheuma cottonii seaweed as additional ingredient to increase the fiber content. The aim of this study was to analyze organoleptic characteristics and fiber content of artificial rice made of mocaf and seaweed. This research used an experimental method with completely randomized design consisting of 3 concentrations of seaweed flours, i.e. 0, 5, and 15%. The results of the organoleptic test analysis showed that taste, aroma, and color were not affected by addtitional seaweed flour (p>0.05), but acceptable for consumer. However, it showed p<0.05 significant effect to fiber content and texture. Fiber content in seaweed flour was found as highest, while in the highest fiber content was found at a concentration of 15% seaweed flour. As conclusion, artificial rice with the substitution of mocaf flour was found as good acceptance for consumer with a spesific value for texture, and fiber content.

Tingkat Penerimaan, Kadar Zat Besi dan Vitamin C Sorbet Berbahan Daun Kelor dan Jambu Biji Merah untuk Anemia Defisiensi Besi (Level of Acceptance, Iron and Vitamin C Content of Moringa Leaves and Red Guava Sorbet for Iron Deficiency Anemia) Tiffany Nisa Arviyani; Diana Nur Afifah; Etika Ratna Noer; Gemala Anjani; M. Zen Rahfiludin; Endang Mahati
Jurnal Aplikasi Teknologi Pangan Vol 11, No 1 (2022): Februari 2022
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.11471

AbstrakPenelitian ini bertujuan menganalisis tingkat penerimaan, kadar zat besi dan vitamin C sorbet berbahan daun kelor dan jambu biji merah. Anemia defisiensi besi merupakan penurunan simpanan zat besi karena kehilangan zat besi tubuh (perdarahan, infeksi, gangguan penyerapan zat besi, dan kondisi peningkatan kebutuhan zat besi), yang mengakibatkan suplai zat besi tidak mencukupi untuk produksi sel darah merah (eritropoiesis). Anemia defisiensi besi dapat mengakibatkan penurunan daya tahan tubuh dan produktivitas. Pengembangan produk pangan dapat dilakukan sebagai upaya penanggulangan anemia defisiensi besi, dengan menggabungkan pangan sumber zat besi non-haem dengan pangan sumber vitamin C. Sorbet berbahan daun kelor dan jambu biji merah dapat dimanfaatkan sebagai alternatif snack berbasis pangan fungsional untuk mengatasi anemia defisiensi besi. Penelitian dilakukan 2 tahap, yaitu penelitian pendahuluan berupa uji tingkat penerimaan dengan metode hedonik pada 34 panelis. Formula yang diujikan meliputi, sorbet pengenceran 50 mL (formula 1), 100 mL (formula 2), dan 150 mL (formula 3). Tahap selanjutnya, formula terpilih dengan skor hedonik tertinggi dianalisis kadar zat besi dengan metode XRF dan vitamin C dengan metode HPLC. Formula terbaik berdasarkan uji tingkat penerimaan adalah sorbet dengan pengenceran 100 mL (formula 2). Sorbet formula 2 memiliki rerata kadar zat besi sebesar 0,3 mg/100 g dan vitamin C sebesar 80,17 mg/100 g. Sorbet formula 2 memberikan kontribusi zat besi terhadap AKG remaja putri usia 13-15 dan 16-18 tahun sebesar 2%. Sorbet formula 2 memberikan kontribusi vitamin C terhadap AKG remaja putri usia 13-15 dan 16-18 tahun masing-masing sebesar 123,3% dan 106,9%. AbstractThis study was aimed to analyze the level of acceptance, iron and vitamin C sorbet content made from moringa leaves and red guava. Iron deficiency anemia was a condition of decreased in iron stores due to loss of body iron (bleeding, infection, impaired iron absorption, and increased iron demand conditions) that resulted in insufficient iron supply for red blood cell production (erythropoiesis). Iron deficiency anemia could result in decreased endurance and productivity. One of the efforts to deal with iron deficiency anemia was the development of food products. Food product development could be done by combining non-haem iron source food with vitamin C source food. Sorbet made from moringa leaves and red guava could be used as an alternative to a functional food-based snack to treat iron deficiency anemia. The study were conducted in 2 stages, preliminary study in the form of a hedonic test on 34 panelists to analyze level of acceptance. The formulas tested included, sorbet with a dilution of 50 mL (formula 1), 100 mL (formula 2), and 150 mL (formula 3). The next step, one formula was selected with the highest hedonic score analyzed the iron content by the XRF method and the vitamin C content by the HPLC method. The best formulation based on the level of acceptance test must be sorbet with 100 mL dilution (formula 2). Iron content averages of formula 2 must be 0.3mg/100 g and vitamin C content averages must be 80.17mg/100 g. Formula 2 contribute to iron based on adolescents girl’s AKG (13-15 and 16-18 years old) was 2%, vitamin C based on adolescents girl’s AKG (13-15 and 16-18 years old) were 123.3% and 106.9% respectively.

Co-Authors A.Savitri, Rachmania Achmad Zulfa Juniarto Adhimah, Ayu Fauziyyah Adriyan Pramono Adriyan Pramono Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Zulfa Juniarto Ahsin, Almuthya Aida Fitri Nazillah Amatullah, Lutfiana Hary Amirullah, M Fadil Anang M Legowo Anggit Mustika Ningrum Ani Margawati Anjani, Gemala Annisa, Wahyu Ilmi Annisaaâ€™ L.F, Ana apri dwi anggo Apriani, Veraditias Ariq Haiba Satria Arviyani, Tiffany Nisa Aryu Candra Astrid Noviana Astrid Rossalia Putri Avisha, Rosita Nur Ayu Munti Nilamsari Ayu Rahadiyanti Ayu, Azzahra Mutiara Ayustaningwarno , Fitriyono Azis Nur Bambang Bakrie, Saekhol Binar Panunggal Bintang, Francisca Natalia Chairina, Ade Chandra, Aryu Chatarina Umbul Wahyuni Choirun Nissa Choirun Nissa Chomsatun Umami, Chomsatun Christanto, Monica Lemuela Denny Indra Setiawan Denny Nugroho Sugianto Deny Yudi Fitranti Deny Yudi Fitranti Deny Yudy Fitranti Desti Ambar Wati Dewi Marfu’ah Kurniawati Dewi, Dian Puspita Diah Trimurti Nugraheni Dian Puspita Dewi Dwi Ratna Sari Edi Dharmana Eko Nurcahya Dewi Ekowati Chasanah Ekowati Chasanah Ekowati Chasanah Elserinawati Sinambela Endang Lestari Endang Mahati Endang Mahati Endang Mahati Endang Sri Lestari Endang Sri Lestari Endang Yuli Purwani, Endang Yuli Endrinikapoulos, Ariana Enny Probosari Esri Rusminingsih - Eti Poncorini Pamungkasari Etika Ratna Noer Etika Ratna Noer Etika Ratna Noer Faizah Fulyani Fatikhu Yatuni Asmara Fauzia Purnamasari Febriyanah, Nurzanah Ferry Sandra Fika Shafiana Nadia Fillah Fithra Dieny Fillah Fitra Dieny Firna, Aklesta Leni Fitriyono Ayustaningwarno Fitriyono Ayustaningwarno Fronthea Swastawati Galuh Dwi Astuti Galuh Hardaningsih, Galuh Gemala Anjani Gemala Anjani Hangujiwat, Puspo Palupi Yekti Hanifah Mardhotillah Hardhono Susanto Hardhono Susanto Hartanti Sandi Wijayanti Hastuti, Afiyah Ratna Hastuti, Vivilia Niken Hindarta, Nadhea Alriessyanne I Gusti Bagus Wiksuana Ihat Hatimah Ina Susanti Indriyanti, Risa Juwita, Riza Iska K. Heri Nugroho HS, K. Heri Kaila Fidelya Ardhani Karimah, Asma Kis Djamiatun Kisnun Baani Kura, Stefyne Sonya Yohana Kusmiyati DK Kusmiyati Tjahjono Kusmiyati Tjahyono Kusumawati, Inmas Larasati Sekar Kinasih Latifah Rachmawati Lili Nor Indah Sari Lusia Yotista Enggal Parasthi Luthfiatul Khusna MADE ASTAWAN Magfhira Tiara Adilla Magfirah, Ariel Mahabatillah, Desty Mahirdini, Silmi Majdiyyah, Munifa Mambaya, Helvi Desi Maria Mexitalia Marisa, Agnia MARTHA ARDIARIA Masdayani Junita Napitupulu Mawardi, Fitriana Mawarni, Resti Miftahul Adnan Mohammad Sulchan Mohammad Zen Rahfiludin Muflihah Isnawati Muflihatul Muniroh Muflihatul Muniroh Muhammad Rizqi Muhammad Sulchan Muhammad Sulchan Muhammad Sulchan Muniroh, Muflihatul Nafisah Nafisah Nafisah Nafsih, Vifin Zakiahtin Nashwa Raisa Sakina Nawai, Fatmayanti Nazulatul Asmak Nesti Rahmawati Ninik Rustanti Ninik Rustanti Ninik Rustanti Nissa, Choirun Noviasti Rahma Utami Nugraha, Teddy Wahyu Nur Indah Kurniawati Nuryanto . Nuryanto Nuryanto Nuryanto Nuryanto Nyoman Suci W, Nyoman Suci Nyoman Suci Widiastiti Nyoman Suci Widyastiti Nyoman Suci Widyastiti Oky Dwi Nurhayati Pratiwi, Emilia Arum Pratiwi, Syafira Noor Pristina Adi Rachmawati Pujoyuwono Martosuyono Pujoyuwono Martosuyono Purwoko, Agus Putri, Yosi Irene Qurrota A'yun Febrina Triwindiyanti Rachma Purwanti Rahadiayanti, Ayu Raharjo, Angsari Sitorani Rahmawati, Irma Sarita Rahmawati, Nesti Rahmawati, Siti Irma Ramadhan, Bima Rizkia Rangkuti, Maya Ellisa Rara Candrika Astungkara Ratih Paramastuti Resti, Nina Robi Andoyo Rohmatul Ummah Romanus Yoseph Kun Haribowo Purnomosidi Rubyanti, Septiana Dwi Saekhol Bakri, Saekhol Safitri, Silvia Inge Sari Bema Ramdika Seno, Khristophorus Heri Nugroho Hario Setyawati, Amalia Rani Silitonga, Marisi Elizabeth R. Siti majidah Siti Nur Jannah Sofiyetti, Sofiyetti Sumardi Widodo Syafira Noor Pratiwi Sylvia Rahmi Putri Tamimi, Adesta Aulia Tiffany Nisa Arviyani Titisgati, Ednita Androgini Tjahyono, Kusmiyati Tri Nur Kristina Tri Winarni Agustini Ummah, Annisa Khaira Velicia, Velicia Viqi Sajidah Wibowo, Judiono Widyandana Widyandana Wijayanti, Ph.D, Ima Yance Anas Yora Nindita Yuliani Yuliani Yunita Sekar Asri Yusro Nuri Fawzya Zhu, Fan

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