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All Journal Jurnal Pangan dan Gizi Ilmu Gizi Indonesia Amerta Nutrition Sport and Nutrition Journal Jurnal Kesehatan Tambusai Jurnal Pendidikan dan Pengabdian Masyarakat Al Gizzai: Public Health Nutrition Journal Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Harmoni Sosial : Jurnal Pengabdian Dan Solidaritas Masyarakat Journal of Indonesian Specialized Nutrition Kesejahteraan Bersama : Jurnal Pengabdian dan Keberlanjutan Masyarakat
Utami, Dessy Aryanti
Program Studi S1 Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Esa Unggul
Agriculture, Biological Sciences & Forestry Humanities Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pembuatan Snackbar sebagai Makanan Tambahan Olahraga sebagai Sumber Tinggi Kalori Shinta Shinthia Dewi; Reza Fadhilla; Mury Kuswari; Khairizka Citra Palupi; Dessy Aryanti Utami
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.100-110

Abstract

Latar Belakang: Salah satu permasalahan yang timbul dari kekurangan stamina dan daya tahan tubuh atlet menjadi permasalahan utama pada atlet olahraga karena dapat mempengaruhi hasil prestasi olahraga atlet. Prestasi atlet oleh asupan sehari-hari atlet selain itu pada waktu 2-3 jam sebelum pertandingan dapat diberikan camilan agar mudah dikonsumsi dan mudah dibawa kemana-mana. Tujuan: Menganalisis daya terima (aroma, warna, tekstur, rasa dan keseluruhan) dan menganalisis kandungan zat gizi snackbar tepung kacang hijau dengan penambahan tepung jagung. Metode:Jenis penelitian ini adalah eksperimental dengan menggunakan Desain Rancangan Acak Lengkap (RAL) dengan membandingkan 3 formulasi dari berbagai jenis formulasi tepung kacamg hijau dan tepung jagung yang ditambahkan ke produk snackbar yaitu F0 (0gr: 100gr), F1 (50gr: 50gr), dan F2 (100gr: 0gr). pengujian Zat Gizi yang dilakukan uji kadar proksimat. Penilaian Organoleptik menggunakan Formulir Likert dengan skala 1-5 terhadap 30 panelis konsumen Uji statistik yang digunakan adalah One Way Anova dengan uji lanjut Duncan. Hasil:Berdasarkan Penilaian Hasil Zat Gizi dan panelis konsumen yang terpilih terpilih adalah F1 dengan kadar air 13,56 gr, kadar abu 1,85 gr, protein 25,56 gr, lemak 9,35 gr, karbohidrat 49,67 gr dan energi 466, 14 kkal. Kesimpulan: Adanya pengaruh penambahan tepung jagung terhadap nilai gizi snackbar. Ada perbedaan yang signifikan terhadap warna, rasa dan aroma. Kata kunci : Snackbar , tepung kacang hijau, tepung jagung, marathonLatar Belakang: Salah satu permasalahan yang timbul yaitu kurangnya stamina dan daya tahan tubuh atlet menjadi permasalahan utama pada atlet olahraga karena dapat mempengaruhi hasil prestasi olahraga atlet. prestasi atlet dipengaruhi oleh asupan sehari-hari atlet selain itu pada waktu 2-3 jam sebelum pertandingan dapat diberikan snack agar mudah dikonsumsi secara ringkas dan mudah untuk dibawa kemana-mana. Tujuan: Menganalisis daya terima (aroma, warna, tekstur, rasa dan keseluruhan) dan menganalisis kandungan zat gizi snackbar tepung kacang hijau dengan penambahan tepung jagung. Metode : Jenis penelitian ini adalah eksperimental dengan menggunakan Desain Rancangan Acak Lengkap (RAL) dengan membandingkan 3 formulasi dari berbagai jenis formulasi tepung kacamg hijau dan tepung jagung yang ditambahkan ke produk snackbar yaitu F0(0gr:100gr), F1(50gr:50gr), dan F2(100gr:0gr). pengujian Zat Gizi yang dilakukan uji kadar proksimat. Penilaian Organoleptik menggunakan Form Likert dengan skala 1-5 terhadap 30 panelis konsumen Uji statistik yang digunakan adalah One Way Anova dengan uji lanjut Duncan. Hasil : Berdasarkan  Penilaian Hasil Zat Gizi dan panelis konsumen didapat formulasi terpilih adalah F1 dengan kadar air 13,56 gr, kadar abu 1,85 gr, protein 25,56 gr, lemak 9,35 gr, karbohidrat 49,67 gr dan energi 466,14 kkal. Kesimpulan: Adanya pengaruh penambahan tepung jagung terhadap nilai gizi snackbar. Ada perbedaan yang signifikan terhadap warna, rasa dan aroma.
Pengaruh Intervensi Sadar Puasa Ramadan terhadap Asupan Zat Gizi Makro, Serat, Gula dan Aktivitas Fisik diantara Remaja Putri Gizi Lebih: Pengaruh Intervensi Sadar Puasa Ramadan terhadap Asupan Zat Gizi Makro, Serat, Gula dan Aktivitas Fisik diantara Remaja Putri Gizi Lebih Khairizka Citra palupi; Nurul Shiva Fauziah; Dessy Aryanti Utami; Lintang Purwara Dewanti; Putri Ronitawati
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.146-156

Abstract

Background: The prevalence of overweight among adolescents 13-18 years from 7.1% to 14.1% between 1993 and 2014, respectively. Mindfulness and Ramadan Fasting have gained attention in treatment of overweight. Objectives: We evaluate the efficacy of Mindful Ramadan Fasting Intervention (MRFI) versus Standard Dietary for Ramadan Fasting (SDRF) in adolescent girls with overweight for improving dietary intake and physical activity Methods: Forty eight overweight adolescents girls from Public Senior High School (age 15 – 17 years) were randomized to MRFI or SDRF groups. The MRFI was administered in six 60-min sessions nutrition education with mindfulness approach and SDDR was provided in six nutrition education brochure administration. Nutrition education was conducted over two weeks before Ramadan Fasting. Two weeks before and after Ramadan Fasting, dietary macronutrients, fiber and sugar intake were measured by 2x24 hour recall , physical activity was measured by IPAQR and  body mass index for age was measured by digital weighing and stadiometer. Results: The proportion of improvement in nutritional status was 29.1 % in MRFI group and 8.3% in SDRF group. Dietary energy and carbohydrates were significantly decreased among both MRFI and SDDR groups (p-value <0.05). Dietary protein and fiber were significantly decreased in MRFI group (p-value <0.05). Dietary fiber was not significantly decreased among both MRFI and SDDR groups (p-value >0.05). Independent t-test showed that there was no difference of dietary macronutrients, fiber and sugar in both MRFI and SDRF groups (p-value > 0.05). Physical activity was significantly decreased among both MRFI and SDRF groups (p-value < 0.05). However, independent t-test showed there was no difference of physical activity among both MRFI and SDDR groups (p-value > 0.05) Conclusions: Both MRFI and SDDR intervention showed feasibility to cure overweight among adolescents girls in urban areas. However, MRFI intervention shows greater improvement in nutrition status and energy intake especially carbohydrates.
Asupan zat gizi makro, vitamin B, gaya hidup sedentary, dan gangguan kecemasan pada mahasiswa berdomisili di Tangerang Selatan Fauziah Ambarini; Vitria Melani; Dessy Aryanti Utami; Khairizka Citra Palupi; Nadiyah Nadiyah
Ilmu Gizi Indonesia Vol 7, No 1 (2023): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i1.413

Abstract

Latar Belakang: Mahasiswa termasuk kelompok usia yang sensitif mengalami kesehatan mental, salah satunya kecemasan.  Beberapa faktor seperti asupan zat gizi makro, vitamin B, dan gaya hidup sedentary dapat memengaruhi terjadinya kecemasan pada mahasiswa. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan asupan zat gizi makro, vitamin B, gaya hidup sedentary, dan gangguan kecemasan pada mahasiswa yang berdomisili di Tangerang Selatan. Metode: Jenis penelitian kuantitatif dengan desain cross-sectional. Penelitian dilakukan pada bulan April–Agustus 2022. Jumlah sampel sebanyak 60 mahasiswa di wilayah Kelurahan Kademangan, Kecamatan Setu, Tangerang Selatan yang diambil dengan metode purposive sampling. Pada penelitian ini, asupan zat gizi makro yang dikaji meliputi karbohidrat total, serat, protein, dan lemak. Pengambilan data asupan karbohidrat, protein, dan lemak didapatkan melalui wawancara menggunakan kuesioner recall 2x24 jam yang dilakukan satu kali pada hari kerja dan satu kali pada hari libur. Konsumsi serat dan vitamin B diperoleh menggunakan kuesioner SQ-FFQ. Data gaya hidup sedentary menggunakan Sedentary Behavior Questionnaire dan data kecemasan menggunakan Hamilton Anxiety Rating Scale. Data dianalisis dengan uji korelasi Rank Spearman. Hasil: Sebagian besar asupan zat gizi makro dan vitamin B berada dalam kategori kurang, rata-rata gaya hidup sedentary pada hari biasa dan hari libur ≤6 jam/hari, dan kecemasan sebagian besar dalam kategori kecemasan ringan. Tidak ada hubungan asupan zat gizi makro (protein p=0,395, lemak p=0,512, karbohidrat p=0,056, dan serat p=0,327), asupan vitamin B (vitamin B6 p=0,456, vitamin B9 p=0,736, vitamin B12 p=0,469) dan gaya hidup sedentary (p=0,887) dengan gangguan kecemasan. Kesimpulan: Tidak ada hubungan antara asupan zat gizi makro, vitamin B, gaya hidup sedentary dengan gangguan kecemasan.
HUBUNGAN KONSUMSI BUAH, SAYUR, CAMILAN MANIS, MINUMAN MANIS, AKTIVITAS FISIK DENGAN GANGGUAN KECEMASAN (ANXIETY) PADA REMAJA DI SEKOLAH MENENGAH ATAS X JAKARTA UTARA Patricia Sandiana; Laras Sitoayu; Dessy Aryanti Utami; Maya Fernandya Siahaan; Isniati Dwijayanti
Jurnal Kesehatan Tambusai Vol. 5 No. 1 (2024): MARET 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v5i1.26358

Abstract

Gangguan kecemasan (anxiety) merupakan salah satu masalah mental yang paling banyak terjadi pada remaja usia 10-17 tahun di Indonesia dan disebabkan karena berbagai macam faktor. Beberapa diantaranya ialah konsumsi makanan dan perilaku aktivitas fisik. Penelitian ini bertujuan untuk mengetahui hubungan konsumsi buah, sayur, camilan manis, minuman manis, aktivitas fisik dengan kecemasan pada remaja usia 15-17 tahun di Sekolah Menengah Atas X Jakarta Utara. Dengan metode pendekatan kuantitatif, rancangan cross sectional, dan uji statistik kai-kuadrat dengan jumlah sampel sebanyak 48 siswa/i, menggunakan instrumen General Anxiety Disorder – 7 (GAD-7) untuk gangguan kecemasan, Food Frequency Questionnaire (FFQ) untuk konsumsi buah, sayur, camilan manis, dan minuman manis, serta Physical Adolescents Questionnaire – Adolescents (PAQ-A) untuk tingkat aktivitas fisik remaja. Penelitian ini menunjukkan bahwa tidak ada hubungan yang bermakna antara konsumsi buah dengan kecemasan dengan p-value 0.585, begitu pula dengan konsumsi sayur dengan anxiety yang tidak memiliki hubungan dengan anxiety dengan nilai p-value 0.938, diikuti dengan konsumsi camilan manis yang tidak berhubungan dengan kecemasan dengan nilai p-value 0.111, dilanjutkan dengan konsumsi minuman manis yang juga tidak memiliki hubungan dengan anxiety dengan nilai p-value 0.936, serta aktivitas fisik yang juga tidak berhubungan dengan anxiety yang ditandai dengan nilai p-value 1.000. Dengan demikian, terlihat bahwa tidak terdapat hubungan antara konsumsi buah, sayur, camilan manis, minuman manis, aktivitas fisik dengan gangguan kecemasan pada remaja di Sekolah Menengah Atas (SMA) X Jakarta Utara.
The Relationship of Protein Intake to Creatinine Levels and Blood Pressure in Fitness Member Myra, Sofhie; Kuswari, Mury; Utami, Dessy Aryanti; Azra, Jeallyza Muthia; Nuzrina, Rachmanida
Sport and Nutrition Journal Vol 6 No 1 (2024): Sport and Nutrition Journal
Publisher : Nutrition Study Program, Faculty of Medicine, Universitas Negeri Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v5i1.74845

Abstract

Background: Fitness center members generally eat foods high in protein, reaching 2 grams/kg body weight or more, and are often accompanied by supplements such as creatinine. High protein intake in the long term will produce a metabolic load that can cause impaired kidney function. In addition to creatinine, the influence of high protein intake that individuals with high activity directly feel is Blood Pressure. Objective: This study aims to determine the relationship between protein intake, creatinine levels, and blood pressure in fitness members at Osbond Gym Cempaka Putih. Method: This type of quantitative research uses a cross-sectional design, with a sample of 22 respondents, namely fitness members at Osbond Gym Cempaka Putih. Data analysis was performed using the Pearson correlation test for normally distributed data and the Spearman correlation test for abnormally distributed data. The test criteria are seen if the p-value < 0.05, then Ha is accepted, and Ho is rejected. Test Results in Normality Variables Protein Intake and Type of Exercise are abnormal, and other variables are normal. Results: All respondents (100%) in this study had been on a high-protein diet for over one year. Most respondents were between 26 and 35 (40.9%) and 36-45 years (40.9%). More respondents were men (68.2%). Most respondents did this weight training (81.8%), with an average exercise frequency of 367.73 minutes/week. The average protein intake of respondents was 212.7736 grams/day, the average body mass index was 25.33 kg / m2, and the average creatinine levels of respondents were 1.01 mg / dL. Most respondents had normal systolic (72.7%) and diastolic (68.2%) blood pressures. Conclusions: There was no association between protein intake, BMI, exercise, and creatinine levels. There is a relationship between sex and creatinine levels. There was no association between protein intake, sex, BMI, and exercise with systolic and diastolic blood pressure.
Edukasi Pembatasan Asupan Gula, Garam Lemak dalam Pemilihan Jajanan Remaja Isniati Dwijayanti; Dessy Aryanti Utami; Maya Fernandya Siahaan; Muthia Farah Diba
Harmoni Sosial : Jurnal Pengabdian dan Solidaritas Masyarakat Vol. 2 No. 1 (2025): Harmoni Sosial : Jurnal Pengabdian dan Solidaritas Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/harmoni.v2i1.1119

Abstract

Non-communicable diseases (NCDs) have been the leading cause of death in Indonesia for the past 19 years. This is due to a change in a diet high in sugar, salt and fat (SSF). Adolescents are one of the groups of people who often consume high snacks (SSF). It is feared that this will cause NCDs in the future. The purpose of this activity is to provide education with the theme of SSF Intake Restrictions in the Selection of Adolescent Snacks which is expected to increase knowledge and awareness of the target of SSF intake and avoid the target of the risk of NCDs. Nutrition education is carried out offline using the lecture method, providing e-booklets, questions and answers, and implementing pre-test and post-test using google form. The educational participants were attended by 85 students from 35 North Jakarta State High School. The results of nutrition education have a positive impact on the target knowledge level which is characterized by an increase in post-test scores on each component of the question
Edukasi Label Informasi Gizi sebagai Upaya Meningkatkan Pengetahuan Remaja tentang Jajanan Sehat pada Siswa SMAN 35 Jakarta Maya Fernandya Siahaan; Dessy Aryanti Utami; Isniati Dwijayanti; Muthia Farah Diba Damanik
Kesejahteraan Bersama : Jurnal Pengabdian dan Keberlanjutan Masyarakat Vol. 2 No. 1 (2025): Januari : Kesejahteraan Bersama : Jurnal Pengabdian dan Keberlanjutan Masyaraka
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/bersama.v2i1.1121

Abstract

One of the nutritional problems that often occur in school children is the habit of consuming snacks. Snacks sold in the school environment often do not meet food safety and nutrition standards. Students of SMAN 35 Jakarta spend a lot of time at school and mostly consume food available in the school canteen. While the school canteen is dominated by traders who provide packaged food and beverages. Their decision in choosing the food and beverages consumed will certainly affect their health status. This study aims to increase knowledge about food label information, through this activity it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition. Educational materials are delivered through interactive lectures with the support of visual aids in the form of e-booklets. Based on the results of community service activities in the form of nutrition education at SMAN 35 Jakarta, there is an increase in the knowledge and ability of students about the importance of knowing the nutrition information label on packaged products. Through this activity, it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition.
Edukasi Jajanan Sehat pada Siswa SMAN 35 Jakarta Pusat Muthia Farah Diba Damanik; Isniati Dwijayanti; Maya Fernandya Siahaan; Dessy Aryanti Utami
Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Vol. 2 No. 1 (2025): Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/transformasi.v2i1.1122

Abstract

Snacks are one of the main food sources for school children. However, the snacks available in the school environment are sometimes unhygienic and poor in nutrients. This activity aims to increase students' knowledge through education about the importance of healthy snacks. This activity was carried out at SMA Negeri 35 Central Jakarta, on Friday, September 13 2024. The method used was lecture and question and answer sessions. The results of implementing this activity were that students were very enthusiastic, actively asked and answered questions and were able to understand the material about healthy snacks. The evaluation of this educational activity is carried out by providing a questionnaire in the form of closed questions which is given to students before and after education. The results of the activity showed that there was an increase in students' knowledge about healthy snacks after the education was carried out. It is hoped that this activity can help increase students' knowledge about healthy snacks and that students will be able to build the habit of consuming healthy snacks.
THE RELATIONSHIP BETWEEN RESPONSIVE FEEDING PRACTICES, MOTHER'S SELF-EFFICACY, FOOD DIVERSITY, AND SOCIOECONOMIC STATUS WITH TODDLER NUTRITIONAL STATUS Shidiqah, Raysah Sa’diyah; Novianti, Anugrah; Mulyani, Erry Yudhya; Nadiyah, Nadiyah; Utami, Dessy Aryanti; Sundjaya, Tonny
Journal of Indonesian Specialized Nutrition Vol. 3 No. 1 (2025): Journal of Indonesian Specialized Nutrition
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background: Nutritional issues among toddlers, such as stunting, wasting, and underweight, remain significant health challenges in Indonesia, including in East Jakarta. Several factors influence the nutritional status of toddlers, including responsive feeding practices, maternal self-efficacy, dietary diversity, and socioeconomic factors. This study aims to analyze the relationship between responsive feeding practices, maternal self-efficacy, dietary diversity, and socioeconomic factors with the nutritional status of toddlers in the Duren Sawit Public Health Center, East Jakarta. Methods: This study employed a quantitative approach with a cross-sectional design. Data collection included direct interviews, height/length measurements using a microtoise/infantometer, weight measurements using a digital scale, and a 24-hour dietary recall. Questionnaires were used to assess the independent variables. Data were analyzed using the Chi-Square and Fisher’s Exact Test. Results: The findings indicate that responsive feeding practices, maternal self-efficacy, and dietary diversity significantly influence stunting status (pvalue < 0.05). However, socioeconomic factors (maternal education and household income) did not show a significant relationship on stunting. Furthermore, responsive feeding practices, maternal self-efficacy, dietary diversity, socioeconomic factors (maternal education), and socioeconomic factors (household income) were found to have a significant impact on the wasting status of toddlers. Conclusion: These findings emphasize the importance of interventions based on responsive feeding and enhancing maternal self-efficacy in improving toddler nutritional status. Therefore, educational programs and initiatives focusing on healthy feeding practices and increasing access to nutritious foods are essential to reduce malnutrition rates among toddlers
Peningkatan Pengetahuan Gizi dan Asupan Vitamin D Serta Zinc melalui Edukasi Gizi Menggunakan E-Booklet pada Siswa SMAN 35 Jakarta Utami, Dessy Aryanti; Dwijayanti, Isniati; Siahaan, Maya Fernandya; Damanik, Muthia Farah Diba
Jurnal Pendidikan dan Pengabdian Masyarakat Vol. 8 No. 3 (2025): Agustus
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppm.v8i3.9191

Abstract

Pengetahuan gizi yang memadai sangat penting untuk mendukung kesehatan remaja, terutama dalam mencukupi kebutuhan Vitamin D dan Zinc yang berperan penting dalam pertumbuhan dan perkembangan tubuh. Kegiatan  ini bertujuan untuk meningkatkan pengetahuan dan asupan Vitamin D serta Zinc pada siswa SMAN 35 Jakarta melalui edukasi menggunakan e-booklet. Metode yang digunakan adalah penyuluhan dengan media e-booklet yang berisi informasi tentang pentingnya kedua zat gizi tersebut, sumber-sumber makanan yang mengandungnya, serta cara-cara praktis untuk meningkatkan konsumsi makanan bergizi. Kegiatan dimulai dengan pretest untuk mengukur pengetahuan awal siswa, dilanjutkan dengan pemberian e-booklet yang dapat diakses secara mandiri oleh siswa, dan diakhiri dengan posttest untuk mengukur perubahan pengetahuan setelah penyuluhan. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan siswa mengenai Vitamin D dan Zinc setelah mengikuti program edukasi menggunakan e-booklet. Meskipun terjadi peningkatan, perubahan dalam asupan gizi tidak menunjukkan perbedaan signifikan secara statistik (p > 0,05). Hal ini menunjukkan bahwa meskipun e-booklet efektif dalam meningkatkan pengetahuan gizi siswa, perubahan pola makan memerlukan waktu yang lebih lama dan pendekatan yang lebih intensif. Diperlukan program lanjutan yang berkelanjutan untuk memperkuat perubahan perilaku makan siswa.
Co-Authors Damanik, Muthia Farah Diba Dwijayanti, Isniati Erry Yudhya Mulyani Fauziah Ambarini Isniati Dwijayanti Isniati Dwijayanti Khairizka Citra Palupi Khairizka Citra Palupi Khairizka Citra Palupi Laras Sitoayu Lintang Purwara Dewanti Maya Fernandya Siahaan Maya Fernandya Siahaan Mury Kuswari Muthia Farah Diba Muthia Farah Diba Damanik Myra, Sofhie Nadiyah Nadiyah Nadiyah Nadiyah Novianti, Anugrah Nurul Shiva Fauziah Patricia Sandiana Putri Ronitawati Rachmanida Nuzrina Reza Fadhilla Shidiqah, Raysah Sa’diyah Shinta Shinthia Dewi Siahaan, Maya Fernandya Sundjaya, Tonny Vitria Melani