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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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KANDUNGAN GIZI, DAYA CERNA PATI IN VITRO, DAN PENERIMAAN FORMULASI COOKIES BERBASIS TEPUNG PISANG BATU (Musa balbisiana Colla) DENGAN MODIFIKASI ENZIMATIK [NUTRITIONAL COMPOSITION, IN VITRO STARCH DIGESTIBILITY, AND FORMULATION ACCEPTANCE OF COOKIES BASE Magfhira Tiara Adilla; Ahmad Syauqy; Diana Nur Afifah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 43 No. 2 (2020): PGM VOL 43 NO 2 TAHUN 2020
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v43i2.3351

ABSTRACT In this study, the nutritional composition, in vitro starch digestibility, and formulation acceptance of batu banana flour with enzymatic modification cookies were analyzed. Batu banana (Musa balbisiana Colla) contain high resistant starch that can potentially prevent colorectal cancer. Experimental study with 9 groups of sample tested by duplo, namely non-modified batu banana(Tp1), autoclaving-cooling(TP2), enzymatic autoclaving-cooling(Tp3), enzymatic autoclaving-cooling with autoclaving-cooling(Tp4), and wheat flour(Tp5). The substitutions of Tp1, Tp2, Tp3, and Tp4 were 20%(A) and 40%(B), while Tp5 was 0%(C). The carbohydrate, fat, protein, water, ash, dietary fiber, calcium, and starch digestibility were determined using by different analysis, Soxhlet, the Kjeldahl, oven, drying ash, enzymatic gravimetric, Atomic Absorption Spectrophotometry (AAS), and by in vitro method. Furthermore, organoleptic analysis were determined using hedonic test, while the best formulation using de Garmo method. The results of nutritional composition, starch digestibility content, and acceptance test were analyzed by using Kruskal Wallis and One Way ANOVA. The lowest water median and starch digestibility content mean were Tp4-A (2.81% and 24,22%). The lowest ash content mean was Tp5-C (1.41%). The highest carbohydrate content mean was Tp1-B (60.54%). The highest protein content median was Tp4-A (5.64%).The lowest fat content median was Tp4-B (25.20%). The highest dietary fiber content mean was Tp5-C (4.80%). The highest calcium content mean were Tp3-A and Tp 4-A(1.12%). The acceptance test results were preferred on the color, texture, and taste of Tp5-C, while the aroma for Tp2-A. The most suitable cookies formulation is Tp3-A. ABSTRAK Penelitian dilakukan untuk menganilis kandungan gizi, daya cerna pati in vitro, dan tingkat penerimaan cookies tepung pisang batu dengan metode enzimatik. Pisang batu (Musa balbisiana Colla) mengandung tinggi pati resisten sehingga dapat mengecah kanker kolorektal. Penelitian eksperimental 9 kelompok sampel diuji duplo, yaitu tepung pisang batu non modifikasi (Tp1), autoclaving-cooling (Tp2), autoclaving-cooling enzimatik (Tp3), autoclaving-cooling enzimatik dengan autoclaving-cooling (Tp4), dan tepung terigu (Tp5). Subtitusi Tp1, Tp2, Tp3, dan Tp4 sebesar 20 persen (A) dan 40 persen (B), Tp5 sebesar 0 persen (C). Analisis kadar karbohidrat, lemak, protein, air, abu, serat pangan, kalsium, dan daya cerna pati menggunakan by different, Soxhlet, metode Kjeldahl, oven, drying ash, enzimatik gravimetri, Atomic Absorption Spektrophotometry (AAS), dan in vitro. Sedangkan analisis organoleptik menggunakan uji hedonik dan penentuan formulasi terbaik menggunakan metode de Garmo. Analisis statistik kandungan gizi, daya cerna pati, dan uji penerimaan dianalisis dengan Kruskal Wallis dan One Way ANOVA. Median kadar air dan rerata daya cerna pati terendah pada Tp4-A (2,81% dan 24,22%). Rerata kadar abu terendah pada Tp5-C (1,41%). Rerata kadar karbohidrat tertinggi pada Tp1-B (60,54%). Median kadar protein tertinggi pada Tp4-A (5,64%). Median kadar lemak terendah pada Tp4-B (25,20%). Rerata kadar serat pangan tertinggi pada Tp5-C (4,80%). Rerata kadar kalsium tertinggi pada Tp 3A dan Tp4-A (1,12%). Hasil uji penerimaan yang lebih disukai dari warna, tekstur, dan rasa cookies adalah Tp5-C, sedangkan aroma Tp2-A. Formulasi cookies terbaik adalah Tp3-A.

Pengaruh pemberian isocaloric fructose restriction dan kapsul daun kelor (Moringa oleifera) terhadap nilai antropometri pada kelompok obesitas usia 19-50 tahun Hanifah Mardhotillah; Diana Nur Afifah; Adriyan Pramono
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1655

Background: The incidence of obesity has increased due to changes in lifestyle and eating patterns. Excessive consumption of fructose is a major contributor to obesity. Portion control can be used as a short-term strategy for weight loss. Limiting fructose consumption and using natural ingredients such as moringa leaves can be used in weight management in obese sufferes.Objectives: to determine the effect of administering isocaloric fructose restriction and moringa oleifera leaf capsules on antropometric values in the obese group.Methods: Single randomized controlled trial with pre-post test. The research conducted in Kuningan, West Java in August-October 2023 involving 24 subject with obesity. Subjects were divided into 2 groups, namely control (n=12) which was given isocaloric fructose restriction 1800 kcal and treatment group (n=12) given isocaloric fructose restriction 1800 kcal and Moringa oleifera capsule 2400mg/day for 9 days. Anthropometric measurements in the form of body weight, height and abdominal circumference were taken twice. Data analysis used Dependent t test at 95% CI.Results: There was a decrease in body weight and BMI before and after the intervention. The decrease in body weight and BMI was more significant in the treatment group (p<0,05).Conclusion: There is an effect of giving isocaloric fructose restriction and moringa leaf capsules on body weight and BMI.KeywordsObesity, Fructose, Moringa oleifera

Potensi Bahan Baku Produk Pangan Darurat di Asia Tenggara: Potential Raw Materials for Emergency Food Products in Southeast Asia Resti, Nina; Ayustaningwarno, Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Zhu, Fan; Afifah, Diana Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.362-376

Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein). Objectives: This literature review explored the potential raw materials for emergency food products in the Southeast Asia. Methods: This review utilized databases from Google Scholar and PubMed websites, employing specific keywords for each identified category to gather the latest literature. The literature obtained was 10 article. Discussions: This review explores solutions to the challenges posed by natural disasters in Southeast Asia, focusing on the potential use of locally available resources as raw materials for emergency food products. Raw materials, including Fish Hydrolyzate Protein (FPH), offer numerous benefits due to their bioactive contents, such as antioxidant, antihyperglycemic, antimicrobial, antitumor, ACE inhibitor activity, calcium binding, and anticoagulant properties, particularly beneficial for vulnerable groups. The review also delves into the elimination of raw materials, the nutritional content of various types of emergency food products, and innovative solutions for emergency food products in Southeast Asia. Conclusions: The potential raw materials identified have the capability to yield innovative emergency food products with both excellent physicochemical quality and health potential.

A Model of Interprofessional Education in the Community with Family Health Approach: Perspectives from Indonesia Asmara, Fatikhu Yatuni; Kristina, Tri Nur; Afifah, Diana Nur; Bakrie, Saekhol; Dewi, Dian Puspita; Widyandana, Doni; Mawardi, Fitriana; Pamungkasari, Eti Poncorini; Lestari, Endang
Jurnal Keperawatan Soedirman Vol 20 No 1 (2025): Jurnal Keperawatan Soedirman (JKS)
Publisher : Fakultas Ilmu-ilmu Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jks.2025.20.1.10479

There is no standardized model of interprofessional education (IPE) that is performed in community settings. This study aimed to develop and acquire suggestions for a model of IPE implementation in such environments. This study employed educational design research (EDR) with a qualitative research approach. Step 1 (Analysis and Exploration) was carried out through focus group discussions (FGDs) with students and instructors to explore their experiences with the IPE program, which then proceeds to Step 2 (Design and Construction) by developing a draft model. Eventually, Step 3 (Evaluation and Reflection) was carried out by conducting in-depth interviews with experts to obtain suggestions for the draft model. This study revealed three key themes from FGDs: 1) preparedness of students and families, 2) Coordination, and 3) Students’ assessments. Based on in-depth interviews, the experts provided suggestions categorized into four themes: 1) Characteristics of Participants, 2) Detailed preparation and implementation, 3) Student assessment, and 4) Former thematic definition of health problems. The IPE model in a community setting was perceived as a positive learning experience, and several recommendations were added to increase its effectiveness. Further research is recommended to facilitate broader implementation of the model widely

Organoleptic quality and shelf-life of dry noodle from maize flour and fish hydrolysate protein (Mizepi) for emergency food Resti, Nina; Ayustaningwarno , Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Afifah, Diana Nur
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1262

Natural disasters have crucial impacts on food aspects. This problem can be addressed by innovations in nutrient-dense products. However, the reality is that innovation in emergency food products is still minimal, especially in those with high protein content. This research created Mizepi products made from maize flour and Fish Protein Hydrolysate (FPH) for existing emergency food requirements. This organoleptic quality research was conducted on 112 consumer panelists with seven formulations of Mizepi and compared them with maize flour and FPH in grams such as F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4), and F7 (11:7) using the Hedonic Test and Just About Right (JAR) on nine scales. Selection of the best formulation was analyzed using the Effectiveness Index Test method. The shelf life test was carried out on the best formulation, namely F4 using the Accelerated Shelf-Life Testing (ASLT) method at temperatures of 35 oC, 45 oC and 50 oC respectively. Samples were observed every 7 days for 28 days. Parameters using water content and Free Fatty Acid (FFA). The organoleptic quality test with hedonic test explained that the product with the most preferred categories is in terms of aroma (F6), color (F1), texture (F4), flavor (F6 and F4), and overall (F4). The most favorable JAR test results for color of all samples were the same, namely yellow, savoriness (F4 and F6), typical savory aroma of corn (F5, F6, F7), typical savory aroma of fish (F3), and crunchy texture (F4). Test results for the shelf life of Mizepi products in the best formulation can be stored well for 46 days at a temperature of 35 oC with water content parameters. The best formulation of F4 meets emergency food requirements, namely it is acceptable in terms of taste, and acceptable.

Jeruju (Acanthus ilicifolius) Leaf Infusion Modulates Superoxide Dismutase (SOD) and Glutathione Peroxidase (GPx) Enzyme Activity in Streptozotocin-Nicotinamide (STZ-NA) Induced Diabetic Rats (Rattus norvegicus) Chairina, Ade; Majdiyyah, Munifa; Afifah, Diana Nur; Syauqy, Ahmad
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.482

Type 2 diabetes mellitus is a metabolic disorder marked by chronic hyperglycemia and oxidative stress, which can reduce the activity of antioxidant enzymes like Superoxide Dismutase (SOD) and Glutathione Peroxidase (GPx). Acanthus ilicifolius (jeruju) contains antioxidant compounds such as flavonoids and phenolics that may enhance these enzyme activities. Evaluate the effect of Acanthus ilicifolius leaf infusion on SOD and GPx activity in Wistar rats induced with type 2 diabetes using Streptozotocin-Nicotinamide (STZ-NA). The experimental design used a post-test only with five groups: normal control (no diabetes, standard feed), positive control (diabetes + metformin 45 mg/kgBW), negative control (diabetes without treatment), treatment group 1 (diabetes + metformin 45 mg/kgBW + jeruju infusion 1.2 ml/200gBW), and treatment group 2 (diabetes + metformin 45 mg/kgBW + jeruju infusion 2.4 ml/200gBW). Treatments were given daily for 30 days, and all rats had free access to food and water. At the end of the study, blood samples were collected to measure SOD and GPx activity using spectrophotometry. The combination of Acanthus ilicifolius infusion and metformin particularly at the 2.4 ml/200gBW dose, was associated with elevated SOD P2 treatment group (76.23 ± 3.65 U/mL; p = 0.000 (<0.05)) and GPx activities P2 (52.11 ± 0.76 U/mL; p = 0.000 (<0.05)) compared to the untreated diabetic group K- (SOD) (28.43 ± 3.17 U/mL) and K- (GPx)(24.18 ± 1.08 U/mL). These findings proves Acanthus ilicifolius infusion holds potential as an adjuvant therapy to mitigate oxidative stress in type 2 diabetes by enhancing SOD and GPx enzyme activities.

The Association of Food Insecurity and Chronic Diarrhea on the Prevalence of Stunting in Children under 2-5 Years of Age Marisa, Agnia; Hastuti, Vivilia Niken; Resti, Nina; Hardaningsih, Galuh; Ardiaria, Martha; Sugianto, Denny Nugroho; Afifah, Diana Nur
Journal of Sustainability Perspectives Vol 5, No 1: June 2025
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jsp.2025.28638

Stunting is associated with food insecurity and diarrheal infections. Age under five years is a golden age, which is very important for optimizing growth and development in the future. This study aimed to investigate the association between food insecurity and diarrhea and the prevalence of stunting in toddlers aged 2-5 years. Analytical observations using cross-sectional design. The study sample comprised 140 children aged 2-5 years. The sample was selected by simple random sampling. Data analysis was performed using univariate, chi-squared, Kruskal-Wallis, and multivariate tests. A total of 18.6% of the toddlers were stunted, 66 families were food insecure, and 31 toddlers had diarrhea. There was a relationship between chronic diarrhea and short nutritional status (p<0.001), and there was a significant relationship between food insecurity and the incidence of stunting (p=0.001). Results of the multivariate analysis using logistic regression. The final modal formula was log p (stunting) = -2.549 + 1.808 (parental income < minimum wage) + 6.098 (history of diarrhea) + 1.396 (food insecurity). Diarrhea is the dominant factor that most influences the incidence of stunting.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jsp.2025.28638

Physicochemical and Sensory Quality of Noodle with Taro and Gembus Flour Ayustaningwarno, Fitriyono; Velicia, Velicia; Christanto, Monica Lemuela; Indriyanti, Risa; Wijayanti, Hartanti Sandi; Rahadiyanti, Ayu; Afifah, Diana Nur; Rustanti, Ninik; Anjani, Gemala; Ayu, Azzahra Mutiara
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.98089

Consuming low glycemic index (GI) foods is crucial for managing glycemic control in people with diabetes mellitus (DM). Meanwhile, taro (Colocasia esculenta L. Schott) flour, recognized for low GI and resistant starch content, along with gembus flour, rich in fiber and protein, are potential substitutes in the formulation of dried noodle designed for DM diets. This study aimed to investigate five formulations namely F0 to F4 with varying percentages of taro and gembus flour using a completely randomized design. The parameters analyzed include energy content, proximate composition (carbohydrates, protein, fat, moisture, ash), dietary fiber, resistant starch, starch digestibility (using Kjeldahl, Soxhlet, and AACC 66-50 methods), as well as cooking quality. Statistical analysis used Kruskal-Wallis, Mann-Whitney, and one-way analysis of variance (ANOVA) with post-hoc tests to assess differences. Organoleptic quality was evaluated using hedonic and Just About Right (JAR) scales, while GI and glycemic load (GL) were determined by comparing glucose response curves. The results showed that higher gembus flour content reduced energy content, carbohydrates, starch digestibility, and GL, while increasing protein, fat, ash, dietary fiber, resistant starch, and cooking loss. The optimal formulation, F4 (20% taro flour, 20% gembus flour), was favored due to the balanced nutritional profile indicated by lower levels of carbohydrates and fat with higher levels of protein and fiber, as well as consumer preference. In conclusion, substituting taro and gembus flour in dried noodle significantly impacts nutritional composition, cooking quality, organoleptic attributes, and glycemic response, making both suitable alternatives for managing DM dietary needs.

The Effect of Administration Ginger and Lemongrass Drink on Interleukine 6 Football Player After Exercise adnan, Miftahul; Afifah, Diana Nur; Anjani, Gemala; Susanto, Hardhono; Noer, Etika Ratna; Widodo, Sumardi
Journal of Sport Science and Fitness Vol. 10 No. 2 (2024): Journal of Sport Science and Fitness
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jssf.v10i2.15662

Physical exercise can increase the production of free radicals. Free radical can trigger oxidative stress and inflammation. Ginger and lemongrass has bioactive compound that function as antioxidant and antiinflammatory. This study aim to determine the effecs of giving ginger and lemongras drink on IL6 level in football player. Quasi experimental study with pre and post control group design. The subject were 24 football player divided 2 namely control and intervention group. The intervention group given a ginger and lemongrass drink. The control group was only given brown sugar drink. The intervention are given after exercise for 28 days. Blood samples were collected and tested after exercise. Interleukine 6 were measured using the ELISA Method. Our result showed there was differences in interleukine 6 after giving ginger and lemongrass drink (p=0.004). The delta of interleukine 6 level after intervention was 3.24 pg/ml. Conclusion this research are there was a decrease in interleukine 6 level after giving ginger and lemongrass drink for 28 days to football players after exercise.

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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