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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Journal of Nutrition College Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Pharmasipha Amerta Nutrition Jurnal Ners Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Ilmu Gizi Indonesia (JIGZI) Nutrition Scientific Journal
Hardiansyah, Angga
Program Studi Gizi, Fakultas Psikologi Dan Kesehatan, Universitas Islam Negeri Walisongo Semarang
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Hubungan body image dengan kebiasaan makan dan olahraga pada anggota Herbalife di Nutrition Club Vidy Hardiansyah, Angga; Rahmahullah, Muhammad Hanif; Lestari, Puji
Nutrition Scientific Journal Vol 2, No 2 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i2.6427

Abstract

Perasaan tidak puas terhadap bentuk tubuh yang dimiliki dapat merubah sikap individu untuk menerapkan kebiasaan makan yang tidak memenuhi kebutuhan zat gizinya. Demi mewujudkan bentuk tubuh yang ideal, individu juga menerapkan aktivitas olahraga dan seringkali olahraga dilakukan secara berlebihan. Penelitian ini bertujuan untuk menganalisis hubungan body image dengan kebiasaan makan dan kebiasaan olahraga anggota Nutrition club Vidy. Desain penelitian menggunakan cross-sectional. Populasi pada penelitian ini yaitu seluruh anggota Nutrition club Vidy yang berjumlah 57 orang. Sampel diambil menggunakan teknik purposive sampling dengan total jumlah sampel sebesar 45 orang. Instrumen penelitian berupa Multidimensional Body Self Relations Quistonnaire – Appearance Scale, Eating Attitude Test-26, kuesioner frekuensi dan durasi olahraga dalam seminggu. Analisis bivariat yang digunakan yaitu Exact Fisher Test. Hasil penelitian menunjukkan bahwa terdapat hubungan yang bermakna antara body image terhadap kebiasaan makan (p=0,003). Tidak terdapat hubungan yang bermakna antara body image terhadap kebiasaan olahraga (p=0,681).
Asupan lemak, asupan serat, persepsi body image dan status gizi siswa SMA Kesatrian 1 Semarang Afifah, Naila Nurul; Hardiansyah, Angga; Darmuin, Darmuin
Nutrition Scientific Journal Vol 3, No 1 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i1.6426

Abstract

Pencarian jati diri pada remaja seringkali mengarah pada persepsi tentang body image dan bentuk tubuh yang ideal. Sungguh luar biasa bahwa kepercayaan yang tidak benar akan menjadi sumber kekurangan gizi. Umumnya, bentuk tubuh yang sempurna akan didapatkan dari keseimbangan asupan nutrisi dan pemilihan jenis makanan yang tepat. Asupan lemak dan serat yang cukup menjadi pertimbangan bagi remaja karena diyakini dapat mempengaruhi status gizi. Penelitian ini bertujuan untuk mengetahui hubungan antara asupan lemak, asupan serat, persepsi body image, dan status gizi pada siswa SMA Kesatrian 1 Semarang. Desain penelitian menggunakan desain cross-sectional dengan melibatkan 93 responden yang dipilih dengan teknik simple random sampling. Asupan lemak siswa SMA Kesatrian 1 Semarang kurang 41,9% dan lebih 46,2%, asupan serat kurang 98,9% dan lebih 0%, persepsi body image negatif 55,9% dan positif 44,1%, status gizi kurang 3,2% dan 17,2% lebih banyak. Ada hubungan antara asupan lemak dengan status gizi. Tidak ada hubungan antara asupan serat dengan status gizi. Ada hubungan antara persepsi body image dengan status gizi siswa SMA Kesatrian 1 Semarang.
FORMULASI NUGGET IKAN TUNA (Thunnus sp.) DAN LABU KUNING (Cucurbita moschata) SEBAGAI MAKANAN TINGGI PROTEIN DAN VITAMIN A UNTUK ANAK USIA SEKOLAH DASAR Shafara, Frizka Arlyfia Firda; Hardiansyah, Angga; Widiastuti, Widiastuti
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 4, No 1 (2023)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v4i1.1025

Abstract

Tuna and pumpkin are food ingredients that contain protein and vitamin A, so they can be processed into an alternative to fast food snacks that are nutrient-dense in the form of nuggets. It is necessary to increase the intake of protein and vitamin A nutrients, especially for elementary school-aged children where at that age problems of difficulty eating begin to appear while they need sufficient nutrients for growth and development, physical activity, and support learning achievement. The purpose of this study was to determine the effect of tuna and pumpkin substitution on panelists' acceptability and nutritional content. The experimental research design used a completely randomized design (CRD) with 6 treatments and 2 repetitions. The panelists in this study were 30 elementary school age children (10-12 years). Organoleptic analysis data were analyzed using the Kruskal Wallis test, if significant, continued with the Mann Whitney further test. Meanwhile, the results of the proximate test and vitamin A analysis were analyzed using the Independent Sample t-test. The results of organoleptic research showed that the nugget formula selected was F1 (15% tuna: 85% pumpkin). The results of the nutrient analysis of the selected formula based on SNI 7758-2013 showed the results of testing the water content of 56.69%, ash content of 1.86%, fat content of 2.58%, protein content of 5.17%, vitamin A content of 2742 RE of nugget products. meet the specified requirements, while for the carbohydrate content of 33.71% it has not met the SNI. The conclusion of this study was that the control formula nuggets were significantly different from the selected formula (p0.005) in the protein and vitamin A test.  Ikan tuna dan labu kuning merupakan bahan makanan yang mengandung protein dan vitamin A, sehingga dapat diolah menjadi alternatif snack cepat saji yang padat gizi berupa nugget. Peningkatan asupan zat gizi protein dan vitamin A perlu dilakukan, khususnya untuk anak usia sekolah dasar dimana pada usia tersebut permasalahan sulit makan mulai muncul sementara mereka membutuhkan zat gizi yang cukup untuk pertumbuhan dan perkembangan, aktivitas fisik, serta mendukung prestasi belajar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh subtitusi ikan tuna dan labu kuning terhadap daya terima panelis dan kandungan gizinya Desain penelitian eksperimental ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 2 kali pengulangan. Panelis dalam penelitian ini sebanyak 30 anak usia sekolah dasar (10-12 tahun). Data analisis organoleptik dianalisis menggunakan uji Kruskal Wallis, apabila signifikan dilanjutkan dengan uji lanjut Mann Whitney. Sedangkan hasil kadar uji proksimat dan analisis vitamin  A dianalisis menggunakan uji Independet Sample t-test. Hasil penelitian organoleptik menunjukkan nugget formula terpilih  adalah F1 (15% ikan tuna: 85% labu kuning). Hasil analisis zat gizi formula terpilih berdasarkan SNI 7758-2013 menunjukkan hasil pengujian kadar air 56,69%, kadar abu 1,86%, kadar lemak 2,58%, kadar protein 5,17%,  kadar vitamin A 2742 RE produk nugget telah memenuhi syarat yang ditentukan, sementara untuk kadar karbohidrat 33,71% belum memenuhi SNI. Kesimpulan penelitian ini adalah nugget formula kontrol berbeda nyata dengan formula terpilih (p0,005) pada uji protein dan vitamin A.
Hubungan Status Gizi, Persen Lemak Tubuh, dan Kadar Hemoglobin Terhadap Kualitas VO2 Maks Siswa Sekolah Sepak Bola Sport Supaya Sehat Semarang Bimantara, Gama; Hardiansyah, Angga; Darmu’in, -
Jurnal Gizi Vol 12, No 1 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.1.2023.20-26

Abstract

Background: Have a good nutritional status, ideal body fat percentage and normal hemoglobin levels are needed for maintain physical endurance, physical fitness and help to improve the performance of football athletes. When the nutritional status and body fat levels are not ideal, it will interfere athlete mobility. Low hemoglobin levels could disrupt the metabolism of energy that can make an athlete have downgrade quality.  Purpose: Know the relationship of nutritional status, body fat percentage, and hemoglobinlevels on the quality of VO2 max student levels from Sport Supaya Sehat (SSS) football school Semarang.  Methods: This research was conducted with a cross sectional design at Sport Supaya Sehat (SSS) football school Semarang. All population is a sample which is has 56 respondent. Themeasured data are nutritional status was assessed with body mass index by age, body fat percentage was assessed using Bioelectrical Impedance Analysis, hemoglobin levels was measured using Easytouch GCHb tools and cardiorespiratory endurance was assessed using Yo-Yo test method. Bivariate analysis used Gamma test. Result: The majority characteristics of respondents are have a good nutritional status(69,6%), moderate fat percentages(62,5%), normal hemoglobin levels(71,4%), and good quality of VO2 max levels(55,4%). Bivariate analitical result are nutritional status and body fat percentage has no significant relationship with VO2 max quality levels (p>0,05). Hemoglobin level has significant relationship with VO2 max quality levels (p<0,05). Conclusion: There is a significant relationship between hemoglobin levels with VO2 max quality levels.Key words: Nutritional status; body fat percentage; hemoglobin; VO2 max  
IDENTIFIKASI NILAI GIZI, POTENSI MANFAAT, DAN MAKNA KEBERKAHAN DAGING KAMBING RAS JAWA RANDU Hardiansyah, Angga
Darussalam Nutrition Journal Vol. 8 No. 1 (2024): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v8i1.11202

Abstract

Latar belakang: Daging kambing memiliki banyak potensi manfaat untuk kesehatan. Namun, kurangnya pengetahuan mengenai kandungan gizi di dalam daging kambing menjadikan masyarakat menilai daging kambing berbahaya untuk kesehatan. Tujuan: Penelitian ini bertujuan untuk mengidentifikasi nilai gizi pada daging kambing ras Jawa Randu dan mengkaji potensi manfaat sebagai salah satu bukti keberkahannya. Metode: Desain penelitian ini adalah eksperimental dan kajian literatur. Bahan baku daging kambing diperoleh dari Peternakan Juragan Kambing, Desa Karangsari, Kecamatan Sulang, Kabupaten Rembang. Analisis nilai gizi meliputi kadar air (gravimetri), lemak (Soxhlet), kolesterol, asam lemak trans (Gas Chromatography), protein (kjeldahl), karbohidrat (by difference), dan abu (pengabuan kerig). Analisis nilai gizi dilakukan di Laboratorium PT. Saraswanti Indo Genetech. Hasil: Hasil penelitian ini menunjukkan bahwa di dalam 100 gram daging kambing terdapat kadar air 76,8 gram, protein 21,02 gram, lemak total 0,52 gram, karbohidrat 0,82 gram, abu 0,85 gram, lemak trans 0 mg, kolesterol 27,74 mg, dan zat besi 3,32 mg. Berdasarkan hasil penelitian, daging kambing memiliki beberapa manfaat dilihat dari kandungan gizinya dan dapat mencirikan arti keberkahan yang ada pada kambing. Simpulan: Pada konsumsi yang sesuai anjuran dan tidak melebihi batasan, konsumsi daging kambing bermanfaat dan tidak menyebabkan masalah kesehatan. Kata kunci: daging kambing, nilai gizi, keberkahan
Hubungan Asupan Zat Besi, Kadar Hemoglobin, dan Status Gizi terhadap Kebugaran Jasmani Remaja Putri di MA Al-Irsyad Gajah: Correlation between Iron Consumption, Hemoglobin Level, and Nutritional Status on the Physical Fitness of Young Women at MA Al-Irsyad Gajah Hardiansyah, Angga; Khasanah, Arini Noor; Hayati, Nur
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.350-355

Abstract

Background: Good nutritional status, normal hemoglobin levels, and adequate iron consumption will help a person achieve good physical fitness. Lack of iron consumption causes a decrease in hemoglobin production. Low levels of hemoglobin cause disruption of oxygen transport to whole body associated with energy production. Malnutrition or excess nutritional status causes a person to have difficulty moving, which results in a lower level of physical fitness. Objectives: To determine the relationship between iron consumption, hemoglobin level and nutritional status on the physical fitness of female adolescents. Methods: The study used a cross-sectional design, with total sample of 65 respondents. The data were nutritional status from BMI/U, hemoglobin levels using the Easytouch GCHb (Glucose, Cholesterol, and Hemoglobin) tool, iron consumption using food recall, and physical fitness measured using beep test. Bivariate analysis was measured by Gamma correlation test and ordinal logistic regression test for multivariate analysis. Results: Most of respondents had good nutritional status (55.4%), normal hemoglobin levels (69.2%), good iron consumption (58.5%), and sufficient physical fitness (60%). The results of bivariate analysis showed that nutritional status did not correlate with physical fitness (p=0.905). Meanwhile, hemoglobin level and iron consumption correlated with physical fitness (p=0.004). Multivariate analysis explained that hemoglobin levels had a 1.73 effect on physical fitness compared to iron intake which influenced physical fitness by 1.1 times. Conclusions: There is a correlation between iron consumption and hemoglobin levels with physical fitness. There is no correlation between nutritional status and physical fitness.
ANALISIS VISKOSITAS, KEASAMAN, DAN KADAR GULA TOTAL PADA KEFIR SUSU KAMBING DENGAN PENAMBAHAN MADU BUNGA RANDU (Cheiba pentandra L.) Hardiansyah, Angga; Ilmi, Ibnu Malkan Bahrul; Marjan, Avliya Quratul; Octaria, Yessi Crosita; Khodijah, Khodijah; Darmuin, Darmuin
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.70-81

Abstract

Penambahan madu bunga randu pada kefir susu kambing akan mempengaruhi kualitas mutu, dilihat dari perubahan viskositas dan keasamannya. Selain itu, madu bunga randu juga meningkatkan kandungan gula total yang ada di dalam kefir susu kambing. Penelitian ini bertujuan untuk mengetahui viskositas, keasaman, dan kadar gula total pada kefir susu kambing yang ditambahkan madu bunga randu. Bahan yang digunakan adalah susu kambing dan madu bunga randu. Penelitian ini menggunakan RAL,yang terdiri dari 5 perlakuan dan 3 ulangan. Analisis data menggunakan ANOVA dan uji lanjut Duncan. Perlakuan berbeda yaitu P0 (tanpa penambahan madu), P1 (10% penambahan madu), P2 (15% penambahan madu), P3 (20% penambahan madu), dan P4 (25% penambahan madu). Hasil penelitian menunjukkan penambahan madu bunga randu memberikan pengaruh nyata (P<0,05) terhadap viskositas, keasaman, dan kadar gula total pada kefir susu kambing. Semakin tinggi konsentrasi madu bunga randu yang ditambahkan, mengakibatkan viskositas yang semakin rendah. Viskositas terendah ada pada P0 yaitu 193,53 mpa.s. Penambahan madu bunga randu dapat meningkatkan keasaman kefir susu kambing, dimana keasaman tertinggi dimiliki oleh P4 dengan pH 4,28. Penambahan madu bunga randu ke dalam kefir susu kambing meningkatkan kadar gula total. Kadar gula total terendah adalah P0 yaitu 3,48%, sedangkan rataan tertinggi dimiliki oleh P4 sebesar 4,56%. Kefir susu kambing yang ditambahkan madu bunga randu memiliki pengaruh terhadap nilai viskositas, keasaman, dan gula total.  
Efek Pemberian Kefir Susu Kambing Madu pada Gambaran Histopatologi Pankreas dan Fungsi Ginjal pada Tikus Diabetes: Effects of Honey Goat Milk Kefir on Pancreatic Histopathology and Renal Function in Diabetic Rats Mulyadewi, Amelia Luthfiyah; Ilmi, Ibnu Malkan Bakhrul; Hardiansyah, Angga
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.412-421

Abstract

Background: The prevalence of diabetes is rising. Chronic metabolic disease type 2 diabetes may damage renal function and harm the pancreas. One of the initiatives to prevent and manage type 2 diabetes through functional foods. The antidiabetic and antioxidant properties of goat milk kefir with honey are thought to help heal kidney and pancreatic damage. Objectives: Evaluating the effects of feading fermented goat milk with honey on pancreatic histopathology and renal function in diabetic rats. Methods: A true experimental study conducted on 42 male Sprague-Dawley rats aged 6-8 weeks were divided into Six groups: Healthy Rats (KS); DM Rats (KN); quercetin (K1); metformin (K2); Kefir (P1); Preventive (P2). Diabetic rats type 2 were conditioned by HFD and injecting streptozotocin. Oral kefir was given 1.8 ml/200g BW/day for 21 days to groups KK and KP. Renal function was analyzed with pre-post tests through measurement of serum levels urea and creatinine, while the histopathological features were evaluated at the end of the study. The Kruskal-Wallis and post hoc Mann-Whitney test are used to analyze the data. Results: P1 rats had Creatinine level of 0.57 ± 0.07 mg/dL; BUN 27.56 ± 6.22 mg/dL; Beta Cell Count 104.2; Island Area of Langerhans 170.26. The levels of BUN (p-value=0.083), creatinine (p-value=0.016), and Langerhans island area (p-value=0.026). Creatinine of rat P1 were significantly different from KN (p-value<0.05). Conclusions: Goat milk kefir with honey in type 2 diabetic rats show beneficial effects on serum BUN, creatinine, and histopathological features of the pancreas as treated with metformin.
Hubungan Asupan Zat Besi, Vitamin C, dan Persen Lemak Tubuh dengan Kejadian Anemia pada Remaja Putri di Pondok Pesantren Askhabul Kahfi Kota Semarang: The Relationship Between Iron Intake, Vitamin C, and Body Fat Percentage with the Incidence of Anemia in Adolescent Girls at Askhabul Kahfi Islamic Boarding School Semarang City Hardiansyah, Angga; Aulia, Elly Putri; Sugiyanti, Dina
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.170-179

Abstract

Background: Anemia is a medical condition that arises from a deficiency of certain nutrients and is commonly observed in both developed and developing countries. Deficiencies in essential nutrients, such as iron, folic acid, protein, and vitamin C, are frequent causes of anemia in adolescents. Additionally, other factors, including body fat percentage, may also contribute to the condition. Objectives: To analyze the relationship between iron intake, vitamin C intake, and body fat percentage among adolescent girls at Askhabul Kahfi Islamic Boarding School in Semarang City. Methods: This cross-sectional study involved 65 adolescent girls selected using proportionate stratified sampling. Iron and vitamin C intake data were collected through interviews using the SQ-FFQ. Body fat percentage was measured using the Omron HBF-212 BIA device, and anemia was diagnosed based on hemoglobin levels using the EasyTouch GCHb device. Bivariate analysis was conducted with the Gamma correlation test, and multivariate analysis used ordinal logistic regression. Results: Among the respondents, 33 (50.8%) had adequate iron intake, 35 (53.2%) had adequate vitamin C intake, 43 (66.2%) had normal body fat percentages, and 42 (64.6%) were not anemia. A significant relationship was found between iron intake (p-value = 0.010) and body fat percentage (p-value = 0.009) with anemia incidence. No significant relationship was found between vitamin C intake (p-value = 0.095) and anemia. Conclusions: Iron intake and body fat percentage are significantly relationship with anemia in adolescent girls, with iron intake being the most influential factor.
Pengaruh Pemberian Kefir Madu terhadap Profil Lipid Tikus Galur Sprague Dawley Sindroma Metabolik: The Effect of Honey Kefir on the Lipid Profile of Sprague Dawley Rats with Metabolic Syndrome Ilmi, Ibnu Malkan Bakhrul; Hardiansyah, Angga; Luailiya, Nikmatul; Avrilian, Putri Aria; Marjan, Avliya Quratul; Sugiyanti, Dina; Hayati, Nur
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.218-227

Abstract

Background: Metabolic syndrome is characterized as a collection of metabolic changes in the body that occur concurrently, including central obesity, dyslipidemia, insulin resistance, and blood pressure instability that can be improved through functional food products. One of the functional food products who prevents metabolic syndrome is honey kefir. Objectives: Analyzing the effect of goat milk kefir with the addition of randu honey on lipid profiles, specifically levels of total cholesterol, triglyceride and Low Density Lipoprotein (LDL) levels in diabetic rats. Methods: This study uses design true experimental research with pre-post test with control group design on 42 male Sprague Dawley rats which were randomly divided into 6 groups, namely healthy control (KS), negative control (KN), quercetin positive group (K1), metformin group (K2), kefir group (P1), and preventive group (P2). Groups KN, K1, K2, P1, and P2 were induced with metabolic syndrome. Groups KN, K1, K2, P1, and P2 were induced with streptozotocin (STZ) of 40 mg/kg BW. Group P2 was given 1.8 ml/200 g BW honey kefir simultaneously during STZ induction and High Fat Diet (HFD). The treatment of each group was carried out for 21 days. Group P1 was given 1.8 ml/200 g BW honey kefir. Measurement of lipid levels used the Cholesterol Oxidase Para Amino Phenazone (CHOD-PAP) method for total cholesterol and LDL levels, and Gliseril Phospo Para Amino Phenazon (GPO-PAP) for triglyceride levels. The research data were analyzed using One Way ANOVA, and related data were further examined using Duncan's post hoc test. Results: After 21 days of intervention, P1 rats had cholesterol levels of 117.7±7.49 mg/dl; triglycerides 106.82±7.79 mg/dl; LDL 43.57±1.89 mg/dl. Total cholesterol, triglycerides and LDL levels of P1 mice were not significantly different from K1 and K2 (p-value>0.05). Conclusions: Honey kefir can improve the lipid profile of diabetic mice such as quercetin and metformin.
Co-Authors Afifah, Naila Nurul Aratsia Wahdinia Alamsah Aulia, Elly Putri Avliya Quratul Marjan Avrilian, Putri Aria Bimantara, Gama Dadang Sukandar Darmuin Darmuin Darmuin, Darmuin Darmu’in, - Dina Sugiyanti Dina Sugiyanti, Dina Dyah Raysa Laksitoresmi Edelweis Wukir Hapsari Erna Harfiani Fita Nur Laila Fitria Susilowati Hamdan Hadi Kusuma Hardinsyah Hargiani, Fransisca Xaveria Hesti Arum Halimah Ikeu Ekayanti Ikeu Tanziha Ilmi, Ibnu Malkan Bakhrul Ines Rohmattul Hinyah Khasanah, Arini Noor Khodijah Khodijah Kurniati, Wenny Dwi Kusumawati, Agustin Dyah Luailiya, Nikmatul Moh Arifin Moh Arifin Mulyadewi, Amelia Luthfiyah Nazzalia Ilmi Nur Eliska Aulia Nur Hayati Nur Hayati Nurhayati Nurhayati Octaria, Yessi Crosita Panjaitan, Petni Nauli Br. Puji Lestari PUJI LESTARI Rahmahullah, Muhammad Hanif Rimbawan , Ristia Hanifah Ristia Hanifah Serli Marlina Shafara, Frizka Arlyfia Firda Siti Raniva Aristina Ulfatus Sa&#039;adah Utami Wahyuningsih WIDIASTUTI - Widiastuti Widiastuti Yunianto, Andi Eka Zahra Safira Violeta