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All Journal Jurnal Gizi Jurnal Pangan dan Gizi NUTRIRE DIAITA Journal of Nutrition College Indonesian Journal of Human Nutrition Darussalam Nutrition Journal Journal of ICSAR Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) Media Ilmu Kesehatan Jurnal Pengabdian Masyarakat AbdiMas KACANEGARA Jurnal Pengabdian pada Masyarakat JUARA : Jurnal Olahraga JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Kesehatan Indonesia Poltekita : Jurnal Ilmu Kesehatan Jurnal Pengabdian Al-Ikhlas Jurnal Abdi Masyarakat (JAM) Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia JURNAL PENELITIAN PERAWAT PROFESIONAL HSG (Health Science Growth) Journal Jurnal Dunia Gizi Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Sains Kesehatan Idea Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Nutrisia Indonesian Community Journal Aptekmas : Jurnal Pengabdian Kepada Masyarakat East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik Ahsana: Jurnal Penelitian dan Pengabdian kepada Masyarakat

Prita Dhyani Swamilaksita

Fakultas Ilmu-Ilmu Kesehatan, Universitas Esa Unggul

Author-ID : 5468609

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Energy and nutrient density, nutrient density intake and nutrient contribution of lunch among employees at foundation Ninda Aini Syaher; Putri Ronitawati; Prita Dhyani Swamilaksita; Rachmanida Nuzrina; Laras Sitoayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).40-48

ABSTRAKLatar Belakang: Salah satu syarat keselamatan dan kesehatan kerja adalah dengan memenuhi kebutuhan gizi guna meningkatkan derajat kesehatan pekerja. Perencanaan menu perlu memperhatikan kualitas atau keragaman pangan. Semakin tinggi keanekaragaman makanan yang dikonsumsi akan diikuti dengan semakin terpenuhinya kebutuhan zat gizi seseorang yang selanjutnya akan berpengaruh pada produktivitas kerja pegawai.Tujuan: Menganalisis densitas energi dan zat gizi pangan, densitas energi konsumsi, densitas asupan zat gizi, dan kontribusi zat gizi makan siang pada pegawai Yayasan Islam Asy-Syukriyyah TangerangMetode: Penelitian ini merupakan penelitian cross-sectional. Pengambilan sampel dilakukan dengan teknik total sampling dengan jumlah responden sebanyak 74 pegawai. Analisis bivariat menggunakan uji statistik Korelasi Spearman.Hasil:Sebagian besar responden berusia 31 – 50 tahun (middle adult) dan sebagian besar status gizi responden adalah gizi lebih. Hasil uji korelasi menunjukan ada hubungan antara densitas asupan vitamin A, vitamin C, zat besi makan siang pegawai dengan kontribusi vitamin A, vitamin C, zat besi makan siang pegawai (p-value=0,0001, p-value=0,0001, p-value=0,0001). Tidak ada hubungan antara densitas asupan protein dan kalsium makan siang pegawai dengan kontribusi protein dan kalsium makan siang pegawai (p-value=0,051, p-value=0,087). Kesimpulan: Ada hubungan antara densitas asupan vitamin A, vitamin C, zat besi makan siang dengan kontribusi vitamin A, vitamin C, zat besi makan siang. Hal ini dikarenakan kurang beragam dan berkualitasnya pangan yang digunakan pada menu makan siang. Sehingga zat gizi seperti vitamin dan mineral tidak terpenuhi.KATA KUNCI: densitas asupan zat gizi; densitas energi dan zat gizi pangan; densitas energi konsumsi; kontribusi zat gizi; pegawaiABSTRACTBackground: One of the requirements for occupational health and safety is to fulfill the nutritional needs to improve the health status of workers. Menu planning needs to pay attention to the quality and diversity of food. The higher the variety of food consumed, the more nutritional needs can be fulfilled and affect employees' work productivity.Objectives: To analyze energy and nutrient density, energy density intake, nutrient density intake, and nutrient contribution of lunch in employees at Asy-Syukriyyah Islamic Foundation Tangerang.Methods: This study was a cross-sectional study. Sampling was done by a total sampling technique with a total of 74 employees. Bivariate analysis using Spearman's Correlation statistical test.Results: Most of the respondents were 31 – 50 years old (middle adult), and most of the respondents' nutritional status was overweight.The correlation test results showed a relationship between vitamin A, vitamin C, iron density intake of employee’s lunch with vitamin A, vitamin C, and iron contribution of employee’s lunch (p-value = 0.0001, p-value = 0.0001, p-value=0.0001). There was no relationship between protein and calcium density intake of employee’s lunch with protein and calcium contribution of employee’s lunch (p-value=0.051, p-value=0.087).Conclusions: There is a relationship between the nutrient density intake (vitamin A, vitamin C, iron) with the nutrient contribution (vitamin A, vitamin C, iron) of lunch. This result is because of the lack of diversity and quality of food used on the lunch menu. So, the nutrients such as vitamins and minerals are not fulfilled.KEYWORDS: employees; energy and nutrient density; energy density intake; nutrient density intake; nutrient contribution

ANALYSIS OF MENU PLANNING, CONSUMPTION ENERGY DENSITY RELATIONSHIPS AND FOOD LEFTOVERS OF THE ELDERLY NUTRITIONAL STATUS IN SOCIAL ORPHANS Aspiyani Aspiyani; Putri Ronitawati; Prita Dhyani Swamilaksita; Rachmanida Nuzrina; Mertien Sa'pang
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 8 ISSUE 2, 2020
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2020.8(2).80-86

Background: The most important thing in giving food to the elderly is that the food served must meet the nutritional needs, the food served is given regularly in small portions but often, the food must be gradual and varied so as not to cause boredom, the food must be according to doctor's instructions for certain elderly and food must be soft. The elderly who live in the Werdha Nursing Home are faced with a different situation than before they lived in an orphanage. This causes the elderly to make adjustments so that their needs can be fulfilled. Health conditions in the elderly stage are largely determined by the quality and quantity of nutritional intake.Objective: This study aims to determine the analysis of menu planning, the relationship of energy consumption density and food waste to the nutritional status of the elderly at the Social Home Method: This study was an observational study of cross-sectional study design. Sampling was done by purposive sampling technique with a total of 50 elderly respondents. Bivariate analysis using Chi-Square statistical tests. Results: Planning the menu at the Social Home is carried out once a year with a seven-day menu cycle compiled by a Puskesmas Nutritionist and has a menu structure consisting of the frequency of feeding 3 main meals and 2 interludes. The application in feeding has not been adjusted to the menu made by a Nutritionist. Most respondents were aged 60-74 years (elderly). Correlation test results showed that there was no relationship between energy consumption density with the nutritional status of the elderly ( p = 0.589 ) (p> 0.05) and there was a relationship between food waste and the nutritional status of the elderly (p = 0.010 ) (p <0.05). Conclusion: Some menu planning at the Social Institution was carried out and some did not meet the factors that influenced menu planning at the institution. There is a relationship between food waste with the nutritional status of the elderly, the main factor affecting nutritional status is food intake. This is because not only because of the small amount of food left (<20%) which causes the risk of malnutrition, but there are other factors based on the questions and the results of the MNA score.

Pengaruh asupan Fe, vitamin A, vitamin B12, dan vitamin C terhadap kadar hemoglobin pada remaja vegan Damayanti Siallagan; Prita Dhyani Swamilaksita; Dudung Angkasa
Jurnal Gizi Klinik Indonesia Vol 13, No 2 (2016): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.22921

Background: Vegan has become a diet that started to be many people's choice. Low intake of iron and vitamin B12 is factors that can cause anemia in vegan. On the other side vegans often consume vegetables and fruits that contained high of vitamin A and vitamin C which helps the absorption of iron, that can help prevent anemia.Objective: The purpose of the research know the effect of the intake of iron, vitamin A, vitamin B12, vitamin C on hemoglobin (Hb)levels in young Buddhist vegan Pusdiklat Maitreyawira.Method: This research uses cross-sectional design. The population in this study are all adolescent vegan in the Buddhist Pusdiklat Maitreyawira. Samples in this study were 31 peoples. Independent variable is an intake of iron, vitamin A, vitamin B12, and vitamin C was obtained by SQ-FFQ, while the dependent variable was Hb with hemoglobin testing system quick-check set. Analysis of the data in this study using Pearson correlation and multiple linear regression.Results: There is a relationship intake of iron (p=0,000), vitamin B12 (p=0,037), and vitamin C (p=0,000) to Hb level of adolescent vegan in Buddhist Pusdiklat Maitreyawira, there is no relationship intake of vitamin A with a Hb level of adolescent vegan (p=0,220). The result of multivariate analysis using multiple regression analysis of the variables that most influence haemoglobin levels of adolescent vegan are the intake of iron and vitamin C. Each increase of 1 mg Fe intake will increase the Hb concentration as much as 0.013 g/dl and increase of 1 mg of vitamin C intake will increase Hb levels as much as 0.002 g/dl.Conclusion: Iron and vitamin C intake is the most influence factors to hemoglobin levels of adolescent vegan in Buddhist Pusdiklat Maitreyawira.

FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19 Nur Azizah; Prita Dhyani Swamilaksita; Harna Harna; Putri Ronitawati
Jurnal Gizi dan Pangan Soedirman Vol 5 No 2 (2021): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

The implementation of large-scale social restrictions during the COVID-19 pandemic has made employees do their work at home so they spend more time ordering food online. This will lead to bad habits that cause food loss and waste (FLW) because the food available at home if not consumed will be wasted. This study aims to determine the factors related to total food loss and waste (FLW) in PT Camiloplast Jaya Makmur employees during the COVID-19 pandemic. The research method is quantitative with a design cross-sectional. Engineering samples total sampling.The analysis of this study used the chi-square. Data were collected using the FLW behavior questionnaire and the form estimated food record 3x24 hours. The results showed that there was a relationship between age (p=0.000, OR=14,385) and gender (p=0.000, OR=20,855) to total food loss and waste (FLW) but there was no relationship between knowledge (p=0,139), income (p=0,826), food selection (p=0,332), lifestyle (p=0,486), frequency of eating (p=0,492) and meal times including breakfast (p=1,000), lunch (p=0,346), and dinner (p=0.476 to the total food loss and waste (FLW). Therefore, employees are expected to be wiser in ordering food online and endeavor to make a list of food to be purchased in order to minimize the occurrence of food loss and waste (FLW).

SOSIALISASI SARAPAN SEHAT PADA MASYARAKAT SEKOLAH DI SDN ANGKE 03 JAKARTA BARAT TAHUN 2016 Yulia Wahyuni; Prita Dhyani Swamilaksita
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 2, No 1 (2016): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Improved nutrition result human resources both physically and mentally healthy.Implementation of improved nutrition is increasing the intake of nutrients according to indidual requirement.Breakfast provides an important contribution to intake total daily nutrition.The results of the survey and research shows that many people who are not breakfast such as student elementary school.Elementary school students is an age group that is still in a growth phase and require nutrients. Treatment of the problems is community service as one Tridarma colleges. The purpose of community service is the school community know the importance of breakfast as well as applying the breakfast every day.Implementation of community service uses puppet show games, reading comics let a healthy breakfast and discourse. Conclusion: Increased of public comprehension Angke 03 elementary schools on healthy breakfast with nutrition education.Keywords: Breakfast, community school, socialization

Faktor VO2 max Atlet Softball Putri di Pemusatan Latihan Nasional (Pelatnas) Asian Games 2018 Okta Diana Pramono; Mury Kuswari; Prita Dhyani Swamilaksita; Mertien Sa’pang; Nazhif Gifari; Rachmanida Nuzrina
JUARA : Jurnal Olahraga Vol 5 No 2 (2020): JUARA: Jurnal Olahraga
Publisher : STKIP Muhammadiyah Kuningan

VO2 max berperan penting dalam mendukung performa terbaik atlet. Gizi berperan besar untuk mendukung atlet agar mencapai performa maksimal saat latihan maupun saat bertanding. Pemenuhan asupan gizi yang tepat dan sesuai dengan kebutuhan akan membuat komposisi tubuh atlet berada pada kondisi terbaik. Softball merupakan salah satu cabang olahraga yang membutuhkan VO2 max yang baik untuk mendukung performa atlet. Softball putri Indonesia merupakan salah satu tim dalam Asian Games 2018. Desain penelitian ini cross sectional dengan metode total sampling. Populasi penelitian ini adalah seluruh atlet softball putri di Pemusatan Latihan Nasional sebanyak 17 orang. Data yang dikumpulkan yaitu asupan zat gizi makro, status gizi, status hidrasi dan kebugaran. Analisa data penelitian ini menggunakan korelasi Pearson. Terdapat hubungan IMT (p=0,034) dan persen lemak tubuh (p=0,010) dengan VO2 max. Tidak terdapat hubungan energi (p=0,542), karbohidrat (p=0,663), protein (p=0,445), dan lemak (p=0,141) dengan VO2 max. Indeks Massa Tubuh dan persen lemak tubuh merupakan faktor yang berhubungan dengan VO2 max pada atlet softball putri di Pelatnas Asian Games 2018. Atlet perlu memperhatikan indeks massa tubuh (IMT) dan persen lemak tubuh agar VO2 max tidak mengalami penurunan.

Pembuatan Dendeng Analog Dengan Penambahan Tepung Tempe Kedelai Hitam Sebagai Olahan Pangan Tinggi Protein Dyvia Agustina Sidup; Reza Fadhilla; Prita Dhyani Swamilaksita; Mertien Sa'pang; Dudung Angkasa
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.10-24

One of the problems arising from overconsumption of meat is degenerative diseases and many people are turning to vegetarianism. Vegetarians tend to experience protein deficiency problems, therefore one of the most popular food preparations for the community and have high nutritional value is making jerky analogue of banana hearts with the addition of black soybean tempeh flour. To analyze differences in nutrient content and acceptability (color, taste, aroma and texture) with the addition of black soybean tempe flour. This type of research is an experimental study, there are 4 formulations with a ratio of black soybean tempeh flour banana heart and in analog jerky, namely F0 (100%), F1 (15%: 85%), F2 (20%: 80%), F3 (25%: 75%). The Nutritional Testing which was conducted was the analysis of proximate levels and crude fiber content. Organoleptic assessment uses a Likert form with a scale of 1-5 against 50 consumer panelists. Based on the assessment of the results of nutrition and consumer panelists, the selected formulations were F3 with 27.24 g protein, 11.23 g fat, 22 g carbohydrates, 5.71 g crude fiber content, 36.05 g moisture content and ash content 3.46 g. There is an effect of adding black soybean tempe flour to the nutritional value of analog jerky. There is a significant difference in the acceptability of texture and taste in analog jerky.

Prevalensi dan faktor penyebab obesitas pada remaja di Wilayah Jakarta Barat Laras Sitoayu; Widya Musliha; Prita Dhyani Swamilaksita; Vitria Melani
MEDIA ILMU KESEHATAN Vol 10 No 3 (2021): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v10i3.618

Background: Exercise habits, body image, and stress are factors that influence obesity. Obesity is a condition of a person who has a body weight that is heavier than his ideal weight due to the accumulation of fat in his body. Currently, obesity is not only experienced by adults, but also experienced by many teenagers.Objective: This study aims to determine the relationship between exercise habits, body image, and stress with obesity in adolescents.Methods: This study used a cross-sectional research design, which was conducted in SMPN 75 Jakarta and SMPN 229 Jakarta with a sample of 97 people. Data analysis in this study using Chi-Square.Results: From the results of statistical tests showed that there was a relationship between exercise habits, body image, and stress with obesity in adolescents (p 0.05).Conclusion: Adolescents need to carry out anthropometric measurements regularly to determine their nutritional status so that they can control their nutritional status, besides those adolescents must also exercise regularly, avoid stress, and have a positive body image perception to prevent obesity, which can endanger health.

Model Media Edukasi untuk Meningkatkan Pengetahuan Food Loss and Waste (FLW) Behavior pada Ibu Rumah Tangga selama Pandemi Covid-19 Prita Dhyani Swamilaksita; Harna Harna; Mertien Sa’pang; Anugrah Novianti; Jihan Salsabila Putri Azazi; Elisabeth Lasmaida Pakpahan
Jurnal Penelitian Perawat Profesional Vol 4 No 2 (2022): Mei 2022, Jurnal Penelitian Perawat Profesional
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jppp.v4i2.919

Kondisi pandemi Covid-19 mempengaruhi pangan Indonesia, dimana terjadi peningkatan kebutuhan pangan akibat masyarakat dianjurkan untuk dirumah saja. Selain itu, akses pangan mengalami penurunan dikarenakan sebagian besar masyarakat harus mengalami Pemutusan Hubungan Kerja sehingga tidak memiliki penghasilan. Kesadaran masyarakat diperlukan dalam mengurangi kebiasaan FLW karena dampak kehilangan zat gizi yang diakibatkan dapat mempengaruhi asupan zat gizi individu. Tujuan penelitian yaitu menganalisa perbedaan pengetahuan ibu rumah tangga sebelum dan setelah diberikan media edukasi berupa buku saku mengenai FLW. Penelitian quasi experimental dilakukan selama 7 bulan, yaitu dimulai pada bulan Juni-Desember 2021. Penelitian dilakukan pada ibu rumah tangga di Tanah Sareal, Kota Bogor. Lebih dari separuh responden memiliki pengetahuan yang baik sebelum edukasi dan perilaku FLW yang kurang baik. Edukasi dengan media buku saku meningkatkan pengetahuan ibu rumah tangga khususnya, mengenai penyebab dan dampak FLW terhadap lingkungan, status gizi, dan ekonomi, serta strategi penanggulangannya. Meskipun contoh sisa makanan, terjadinya FLW, dan pemilihan bahan makanan sudah meningkat skornya tetapi masih sangat rendah (< 50%). Mayoritas ibu rumah tangga masih belum memahami benar mengenai materi tersebut sehingga pengembangan buku saku diperlukan, khususnya untuk lebih menjelaskan detail mengenai item pertanyaan yang belum dipahami. Penambahan contoh dan gambar mungkin membantu para ibu untuk memahami lebih baik lagi.

Penambahan Ekstrak Serai (Cymbopogon citratus) dan Ekstrak Tomat (Solanum lycopersicum)Terhadap Nilai Gizi, Kandungan Fe, dan Vitamin C pada Permen Jelly Elika Mareta Rahim; Reza Fadhilla; Putri Ronitawati; Prita Dhyani Swamilaksita; Harna Harna
JURNAL NUTRISIA Vol 21 No 2 (2019): September 2019
Publisher : Poltekkes Kemenkes Yogyakarta

Latar Belakang: Serai memiliki kandungan zat besi yang berasal dari nabati. Selama ini kandungan gizi pada produk permen jelly yang beredar di pasaran belum optimal, sehingga dibuatlah produk permen jelly dengan penambahan ekstrak serai dan tomat sebagai fortifikasi pangan. Tujuan: Mengetahui kadar proksimat, Fe, dan vitamin C serta daya terima produk permen jelly. Metode: Penelitian ini adalah eksperimental. Terdapat 4 jenis perlakuan (rasio dalam gram) dengan dua kali pengulangan yaitu, F0 (0 serai : 0 tomat), F1 (75 serai : 25 tomat), F2 (50 serai : 50 tomat), dan F3 (25 serai : 75 tomat) terhadap konsentrasi kandungan ekstrak. Penilaian organoleptik dilakukan menggunakan instrumen Visual Analog Scale (VAS). Analisis statistik perbedaan nilai gizi dan daya terima menggunakan One Way Anova dan Duncan. Hasil: Formulasi permen jelly yang paling disukai yaitu formulasi F1 yang memiliki kadar air 52,29%, kadar abu 0,28%, protein 11,76%, lemak 0,02%, karbohidrat 35,65%, serta total kalori 189,68%, dan kandungan zat besi 0,71% mg dan vitamin C 14,1%. Kesimpulan: Penambahan ekstrak serai dan ekstrak tomat meningkatkan kandungan zat besi dan vitamin C produk permen jelly. Secara organoleptik disukai oleh panelis.

Co-Authors Abdul Salam Adinda Dian Permata Dewi Agnes Meila Candrasari Andi Rahmayanti R Angeliana K., Devi Anugrah Novianti Anugrah Novianti Asalwa, Nabila Aspiyani Aspiyani Asti Puji Lestari Audrey Natashia Chairunissa Aulia Zikrika Chica Riska Ashari Clara Meliyanti Kusharto Dadang Sukandar Damayanti Siallagan Daniel Hartanto Devi Angeliana Kusumaningtiar Devi Angelina Kusumaningtiar Dewanti, Lintang Purwara Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dwi Noviyantini Dwi Yulia Estika Sari Dyvia Agustina Sidup Elika Mareta Rahim Elisabeth Lasmaida Pakpahan Elisabeth Lasmaida Pakpahan Fadilatunnisa Hayatunnufus Fajria Arnesya Maharani Farhana Farhana Fitra Suryani Gifari, Nazhif Gisely Vionalita Gisely Vionalita Harna, Harna Harna, Harna Jennifer Vanka Jihan Salsabila Putri Azazi Katrin Roosita Laras Sitoayu Laras Sitoayu Laras Sitoayu Mira Asmirajanti Muh Asrul Irawan, Andi Mury Kuswari Mury Kuswari Nabila Permatasari Nadhifa Ramadhani Nadhilah Syarafina Nadiyah Nadiyah Namira Wadjir Sangadji Ninda Aini Syaher Novianti, Anugrah Novianty, Anugrah Noviyanti, Anugrah Nur Ayu Ruhmayanti Nur Azizah Nurmalasari, Mieke Okta Diana Pramono Pakpahan, Santi Rumintang Putri Nurhasanah Putri Ronitawati Putri Ronitawati Rachmanida Nuzrina Rachmi Octaviana Rahmawati Rasidin Reza Fadhilla Rina Puji Astuti Sa'pang, Mertien Sari, Ira Purnama Seprianto Seprianto Siallagan, Damayanti Siti Fatimah Zahra Taufik Rendi Anggara Taufik Rendi Anggara Titis Retno Sawitri Ulfah Sulistiowati Sudarto Venicia Eflin Vira Cindyana Vitria Melani Vitria Melani Wahyu Pratama Wahyu Pratama Widya Musliha Yulia Wahyuni Yulia Wahyuni Yusuf, Andi Mukramin Zakia Umami

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