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All Journal Journal of Nutrition College Jurnal Riset Gizi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) GHIDZA: Jurnal Gizi dan Kesehatan Majalah Farmasetika Jurnal Peduli Masyarakat Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Jurnal Abdimas Bina Bangsa Muhammadiyah Journal of Nutrition and Food Science (MJNF) Indonesian Journal of Cancer Jurnal Pemberdayaan Umat Jurnal Riset Gizi Media Gizi Pangan JPEMAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Riset Gizi

Bahriyatul Ma’rifah

Poltekkes Kemenkes Semarang

Author-ID : 6991696

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kegemukan dan Frekuensi Konsumsi Makanan Berlemak yang Tinggi Merupakan Faktor Risiko Perlemakan Hati pada Pasien Kanker Payudara Dengan Pemeriksaan Ultrasonografi di Rumah Sakit Kanker Dharmais, Jakarta BAHRIYATUL MA'RIFAH; EVY DAMAYANTHI; KARDINAH KARDINAH
Indonesian Journal of Cancer Vol 9, No 4 (2015): Okt - Des 2015
Publisher : National Cancer Center - Dharmais Cancer Hospital

ABSTRACTFatty liver is a term applied to wide spectrum of conditions characterized hispatologically by trigliseride accumulation within the cytoplasm of hepatocytes which is examined using ultrasound. This study was aimed to identify the risk factors affecting fatty liver in the patients with breast cancer on ultrasound examination at Dharmais Cancer Hospital Jakarta. The design was a cross sectional study with 70 subjects, consisted of 37 fatty liver subjects and 33 normal subjects. The result showed that risk factors of fatty liver in patient with breast cancer were overweight and obesity (Body Mass Index ?25 kg/m2) (OR : 5.5, 95%CI : 1.881 16.243) and high frequency of dietary fat (OR: 3.8, 95%CI : 1.084 13.445).ABSTRAKPerlemakan hati merupakan akumulasi asam lemak dalam bentuk trigliserida di dalam sitoplasma hepatosit yang diperiksa dengan menggunakan alat ultrasonografi.Tujuan penelitian ini adalah untuk mengetahui faktor risiko yang berpengaruh terhadap kejadian perlemakan hati pada pasien kanker payudara dengan pemeriksaan ultrasonografi di Rumah Sakit Kanker Dharmais, Jakarta. Desain penelitian ini adalah cross sectional study, dengan subjek penelitianberjumlah 70 orang yang terdiri dari 37 contoh perlemakan hati dan 33 contoh normal. Hasil analisis menunjukkan bahwa faktor risiko perlemakan hati pada pasien kanker payudara adalah kegemukan (overweight dan obes, Indeks Massa Tubuh ? 25 kg/m2) (OR=5.5, 95%CI : 1.881 16.243) dan tingginya frekuensi konsumsi makanan berlemak (OR=3.8, 95%CI : 1.084 13.455)

PENYULUHAN PENTINGNYA KERAGAMAN PANGAN KELUARGA DALAM PENCEGAHAN BALITA GIZI KURANG DI WILAYAH POSYANDU CEMPAKA, DESA SEKOLATON, KECAMATAN GONDANGREJO Aryanti Setyaningsih; Bahriyatul Ma’rifah
Jurnal Abdimas Bina Bangsa Vol. 4 No. 1 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i1.308

Malnutrition problems in toddlers are often associated with a lack of ability and knowledge of mothers about parenting styles related to eating and a low variety of feeding. The purpose of this activity is that mothers have good knowledge and skills in choosing and providing a variety of foods for toddlers as an effort to prevent underweight toddlers in the Cempaka Posyandu area, Selokaton Village, Gondangrejo District. A total of 21 mothers out of 38 mothers of toddlers attended this activity (55.2%). Counseling and interactive discussion were chosen as the methods in this activity. Evaluation of activities is carried out using a pretest and posttest to determine changes in the mother's knowledge related to the material provided. Based on the results of the posttest, as much as 70.58% of mothers with toddlers had an increase in knowledge. It is hoped that an increase in mothers' knowledge related to parenting and the importance of food diversity, can increase the ability of mothers to provide food for their toddlers and prevent the occurrence of malnutrition problems in toddlers

Hubungan Kebiasaan Olahraga dan Kualitas Diet dengan Kejadian Dismenorea Primer pada Remaja Anita Wulandari; Bahriyatul Ma’rifah; Arwin Muhlishoh
Jurnal Gizi Kerja dan Produktivitas Vol 4, No 2 (2023): November
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v4i2.24923

Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan olahraga dan kualitas diet dengan kejadian dismenorea primer pada remaja di SMPN 1 Tasikmadu, Karanganyar. Jenis penelitian ini merupakan penelitian kuantitatif dengan pendekatan cross sectional. Jumlah sampel pada penelitian ini yaitu sebanyak 57 remaja SMPN 1 Tasikmadu, Karanganyar dengan teknik pengambilan sampel purposive sampling. Data diambil dengan melakukan wawancara menggunakan kuesioner kebiasaan olahraga, instrumen (DQI-I) untuk mengukur kualitas diet melalui wawancara kebiasaan makan dengan (SQ-FFQ) dan kuesioner MSQ untuk mengukur dismenorea primer. Data dianalisis menggunakan uji Spearman dengan tingkat kepercayaan 95%. Hasil penelitian ini menunjukkan bahwa terdapat 19 responden (33,3%) mengalami dismenorea primer, 36 responden (63,2%) memiliki kebiasaan olahraga yang tidak teratur dan terdapat 28 responden (49,1%) memiliki kualitas diet yang rendah. Hasil analisis Spearman menunjukkan bahwa terdapat hubungan antara kebiasaan olahraga dengan kejadian dismenorea primer (p = 0,003) serta tidak terdapat hubungan antara kualitas diet dengan kejadian dismenorea primer (p = 0,832). Semakin teratur kebiasaan olahraga maka kejadian dismenorea primer akan menurun

Formulasi Brownies Panggang dengan Substitusi Tepung Daun Kelor dan Tepung Kacang Hijau sebagai Alternatif Cemilan Sumber Zat Besi untuk Remaja Putri Anemia Puput Indah Parwati; Bahriyatul Ma'rifah; Arwin Muhlishoh
Ghidza: Jurnal Gizi dan Kesehatan Vol 7 No 2 (2023): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i2.921

Pemanfaatan tepung daun kelor dan tepung kacang hijau yang mengandung protein dan zat besi dapat mencegah terjadinya anemia pada remaja putri. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor dan tepung kacang hijau terhadap kandungan gizi dan sifat organoleptik brownies panggang. Jenis penelitian eksperimental dengan Rancangan Acak Lengkap (RAL). Formulasi brownies panggang terdiri dari 3 perbandingan tepung daun kelor dan tepung kacang hijau yaitu : F1 (25% : 50%), F2 (30% : 55%), F3 (35% : 60%). Data kadar abu, lemak, protein, karbohidrat, zat besi dianalisis dengan uji Anova dan uji lanjut Duncan. Data kadar air dan organoleptik dianalisis dengan uji Kruskal Wallis dan uji lanjut Man Whitney. Hasil penelitian menunjukkan bahwa terdapat pengaruh nyata kandungan gizi dan organoleptik (hedonik: warna, tekstur, mouthfeel, aftertaste, dan mutu hedonik: rasa, mouthfeel, aftertaste). Hasil uji kandungan gizi brownies panggang setiap formulasi (F1, F2, F3) secara berurutan yaitu kadar air 20,29%; 21,03%; 21,87%; kadar abu 3,09%; 2,79%; 2,83%; lemak 12,31%; 13,22%; 12,02%; protein 10,91%; 10,42%; 10,81%; karbohidrat 53,39%; 52,52%; 52,63%; dan zat besi 4,45%; 4,31%; 4,09%. Formulasi terpilih F2 mengandung energi per takaran saji (50 g), yaitu 211,42 kkal, lemak 6,61 g, protein 5,21 g, karbohidrat 26,26 g, dan zat besi 2,15 mg. Brownies panggang F2 memiliki warna hijau tua, beraroma langu, tekstur agak keras, rasa agak enak, mouthfeel agak lembut, dan aftertaste sedang dengan penerimaan organoleptik kurang disukai. Produk sudah memenuhi %AKG remaja putri usia 16–18 tahun dan dapat diklaim sebagai sumber zat besi.

Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans Bahriyatul Ma'rifah; Ari Pebru Nurlaily; Adhi Wardhana Amrullah
Ghidza: Jurnal Gizi dan Kesehatan Vol 7 No 2 (2023): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i2.1005

Proving supplementary food such as snack bar from high in energy, protein and iron local foods (snakehead fish flour, sorghum and kidney bean) can be used as specific nutrition intervention for CED and anemia in pregnant women. This study aimed to analyze and nutritional characteristic of snakehead fish-sorghum flour flakes and kidney bean snack bar. The experimental method was Completely Randomized Design (CRD) with four ratios of snakehead fish flour-sorghum flakes and kidney beans, namely F1 (50%:50%), F2 (60%:40%), F3 (70%:30%) and F4 (80%:20%). Nutritional characteristic of snack bar was analyzed using One Way ANOVA and Duncan’s further test. The results showed that the difference ratios of snakehead fish flour-sorghum flakes and kidney beans had significant effect on energy, moisture, carbohydrates, fat, protein, zinc, iron and calcium of snack bar (p<0.05). The nutrient content of snack bar F2, F2, F3 and F4 were energy (432,04 kcal; 433,77 kcal; 4329,49 kcal; 437,56 kcal), ash content (3,21%; 3,24%; 3,29%; 3,24%), moisture content (14,46%; 14,71%, 13,35%; 13,72%), fat (20,54%; 21,11%, 19,21%; 21,08%), protein (16,87%; 16,97%; 19,63%; 18,57%), carbohydrates (44,93%; 43,98%; 44,53%; 43,41%), zinc (2,07 mg ; 2,04 mg; 2,07 mg, 2,18 mg), iron (4,35 mg; 6,02 mg; 6,23 mg; 6,76 mg) and calcium (114,21 mg; 130,27 mg; 123,41 mg; 131,83 mg). F4 potentially used as alternative supplementary food for pregnant women with CED and anemia because can be claimed as source of protein and iron product based on food label reference for pregnant women.

COOKIES SUBSTITUSI PUREE BAYAM HIJAU DAN TEPUNG KACANG HIJAU SEBAGAI CAMILAN TINGGI PROTEIN DAN ZAT BESI UNTUK REMAJA PUTRI ANEMIA Bahriyatul Ma'rifah; Laras Deana Eka Suci; Arwin Muhlishoh
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

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

Adolescent girls are one of the groups that are vulnerable to nutritional problems, one of which is anemia. Anemia is characterized by the number of red blood cells or hemoglobin less than the normal limit of 12 g/dl. The incidence of anemia in adolescent girls is caused by a lack of knowledge regarding foods containing iron. One of the foods that contain high iron is green spinach puree and mung bean flour. This research was aimed to analyze the effect of substitution of green spinach puree and mung bean flour on the organoleptic quality and nutritional content of cookies. Pre-experimental research with Completely Randomized Design (CRD), using 4 composition ratios of wheat flour, mung bean flour and green spinach puree with ratios F0 (100% : 0% : 0%), F1 (75% : 20% : 5%), F2 (50% : 40% : 10%), and F3 (25% : 60% : 15%). The organoleptic test was evaluated using 30 semi trained panelists. Statistical analysis of the organoleptic test used the Kruskal Wallis test and Mann Whitney further test, while the nutrient content test used the Independent T Test. The substitution of green spinach puree and mung bean flour had a significant effect (p<0,05) on water content, ash, fat, protein, carbohydrates, iron, color, taste, and aroma. However, it did not have a significant effect on the hedonic texture test, and aftertaste (p>0,05) cookies .Cookies with the best formulation at F2 had 19,43 kcal of energy, 47,05 g of protein, 16,30 g of fat, 15,90 g of carbohydrates, and 34,82 mg of iron per serving of 60 g (3 pieces). Green spinach puree and mung bean flour substitution cookies have met the RDA for teenage girls aged 10-18 years. Cookies F2 can be claimed as a food product high in protein and iron and can be used as alternative snack for anemic adolescent girls.

ANALISIS KANDUNGAN GIZI DAN ORGANOLEPTIK MIE KERING SUBSTITUSI TEPUNG KACANG HIJAU DAN TEPUNG DAUN KELOR UNTUK REMAJA GIZI KURANG Pitaloka, Ira Maya; Ma'rifah, Bahriyatul; Muhlishoh, Arwin
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.41062

ABSTRACTBackground : Fulfilment of higher nutrient intake, especially protein, is needed to support the physical growth and development of undernourished adolescents. Mung bean flour and moringa leaf flour which are rich in protein, can be utilized to make dry noodles.Objectives: Knowing the effect of substituting of mung bean flour and moringa flour on the nutritional content and organoleptic properties of dry noodles.Methods : This type of research used an experimental study with a completely randomized design (RAL). Comparison of wheat flour, mung bean flour and moringa flour formulations, namely F1 (65g: 20g: 15g), F2 (60g: 25g: 15g), F3 (55g: 30g: 15g). Nutritional content data were analyzed using ANOVA test and Ducan's further test. Organoleptic test was analyzed using Kruskal Wallis test and Mann Whitney further test.Results : The results showed that the moisture content; ash content; fat; protein; carbohydrates are F1 (6.61%; 5.30%; 5.41%; 22.45%; 60.23%), F2 (5.58%; 4.25%; 4.40%; 22.90%; 62.40%), F3 (6.00%; 5.00%; 3.20%; 25.40%; 60.40%). The average results of the hedonic test are color (somewhat like), taste, aroma, texture, aftertaste, and mouthfeel (less like). The average results of hedonic quality test are color (dark green), taste (moderately bitter), aroma (moderately languorous), texture (moderately chewy), mouthfeel (not chewy), aftertaste (moderately strong). The selected formulation (F1) per serving size (70g) contained 265.58 kcal energy, 15.7g protein, 3.7g fat and 42.1g carbohydrate. F1 already fulfills % of the RDA of adolescents aged 13-15 years and can be claimed as high in protein.Conclusion : Dried noodle products can be used as an alternative high-protein food for undernourished adolescents.Keywords : Adolescents; dry noodles; moringa leaf flour; mung bean flour; underweight. ABSTRAKLatar belakang : Pemenuhan asupan zat gizi yang lebih tinggi terutama protein dibutuhkan untuk menunjang pertumbuhan fisik dan perkembangan remaja gizi kurang. Tepung kacang hijau dan tepung daun kelor yang kaya protein dapat dimanfaatkan dalam pembuatan mie kering.Tujuan : Mengetahui pengaruh substitusi tepung kacang hijau dan tepung daun kelor terhadap kandungan gizi dan organoleptik mie kering.Metode : Jenis penelitian ini menggunakan desain studi eksperimental dengan Rancangan Acak Lengkap (RAL). Perbandingan formulasi tepung terigu, tepung kacang hijau dan tepung daun kelor, yaitu F1 (65g : 20g : 15g), F2 (60g : 25g : 15g), F3 (55g : 30g : 15g). Data kandungan gizi dianalisis menggunakan uji ANOVA dan uji lanjut Duncan. Uji organoleptik dianalisis menggunakan uji Kruskal Wallis dan uji lanjut Mann Whitney. Hasil : Hasil penelitian menunjukkan bahwa kadar air; kadar abu; lemak; protein; karbohidrat yaitu F1 (6,61% ; 5,30% ; 5,41% ; 22,45% ; 60,23%), F2 (5,58% ; 4,25% ; 4,40% ; 22,90% ; 62,40%), F3 (6,00% ; 5,00% ; 3,20% ; 25,40% ; 60,40%). Hasil rata-rata uji hedonik yaitu warna (agak suka), rasa, aroma, tekstur, aftertaste, dan mouthfeel (kurang suka). Hasil rata-rata uji mutu hedonik yaitu warna (hijau tua), rasa (cukup pahit), aroma (cukup langu), tekstur (cukup kenyal), mouthfeel (tidak kenyal), aftertaste (cukup kuat). Formulasi terpilih (F1) pertakaran saji (70g) mengandung energi 265,58 kkal, protein 15,7g, lemak 3,7g dan karbohidrat 42,1g. F1 sudah memenuhi % AKG remaja usia 13-15 tahun dan dapat diklaim sebagai tinggi protein.Simpulan: Produk mie kering dapat digunakan sebagai alternatif makanan tinggi protein untuk remaja gizi kurang.Kata Kunci : Gizi kurang; mie kering; remaja; tepung daun kelor; tepung kacang hijau.

KANDUNGAN GIZI DAN ORGANOLEPTIK BISKUIT SUBSTITUSI TEPUNG IKAN GABUS DAN TEPUNG DAUN KATUK SEBAGAI ALTERNATIF CAMILAN IBU MENYUSUI Nupitasari, Putri; Muhlishoh, Arwin; Ma’rifah, Bahriyatul
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9289

This study aims to determine the effect of substitution of snakehead fish flour and katuk leaf flour on the macronutrient content, iron and organoleptic properties of biscuits. This study used a completely randomized design (CRD) with ratio of snakehead fish flour and katuk leaf flour, namely: F1 (35%:10%), F2(40%:15%), F3 (45%:20%). Organoleptic tests included color, taste, texture, aroma and after taste by observation with 30 panelists. Nutrient content and Fe were analyzed using one way ANOVA and Duncan's further test. While the organoleptic was analyzed using Kruskal Wallis and Mann Whitney advanced test. Based on the test results for the nutritional content of biscuits, it was found that each successive formulation contained 8.63%, 7.12%, 7.77% moisture content, 2.31%, 2.64%, 2.89% ash content, 21.86% protein, 24.20%, 25.10%, 17.59% fat, 17.66%, 17.74%, carbohydrates 49.55%, 43.29%, 46.63%, iron 7.47%, 9.01%, 9.35%. Based on the organoleptic test of taste and after taste the most preferred is F2, the preferred color and taste is F3, while the texture is F1. The selected biscuit formulation is a substitute for snakehead fish and katuk leaf flour, namely F3. F3 meets the 11.5% AKG for protein and iron and can be claimed as a food source of protein and iron for lactating mothers 19-29 years (first trimester).

SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS Aurelia, Lutvica Cery; Ma'rifah, Bahriyatul; Muhlishoh, Arwin
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.9413

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.

Formulasi Nugget Ikan Gabus dengan Substitusi Tepung Komposit Kacang Merah dan Tepung Wortel sebagai Pangan Fungsional Almayda, Anissa Richa; Ma’rifah, Bahriyatul; Muhlishoh , Arwin
ARGIPA (Arsip Gizi dan Pangan) Vol 9 No 1 (2024)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v9i1.12737

Obesity a non-communicable disease closely related to excessive oxidative stress due to an imbalance between prooxidants and antioxidants. Snakehead fish nuggets substituted with red bean composite flour and carrot flour are an alternative food as an effort to prevent this and increase fish consumption. This research aims to determine the effect of substitution of red bean composite flour and carrot flour on the organoleptic properties, nutritional content and antioxidants of snakehead fish nuggets as a functional food. This type of research is experimental using a Completely Randomized Design with four treatments and two repetitions of each treatment, namely the ratio of snakehead fish meat: red bean flour: carrot flour, F0 (250g: 0g: 0g), F1 (200g: 45g: 5g), F2 (175g : 65g : 10g), and F3 (150g : 85g : 15g). Data on nutritional and antioxidant content were analyzed using the ANOVA test and Duncan's advanced test. Organoleptic test data were analyzed using the Kruskal-Wallis test and the Mann-Whitney test. The results of this research are that there is an effect of substitution of red bean composite flour and carrot flour on the hedonic test and hedonic quality, nutritional content and antioxidant content, but it has no effect on the hedonic quality of aftertaste and protein. The best treatment is F3 with nutritional content, namely, 55.02% water; ash 1.99%; protein 13.40%; fat 1.61%; carbohydrates 27.99%, and antioxidants 28.46%; and has met 7.5% of the RDA for obese adults (19-49 years) and claims to protein source based on the general category NLR.

Co-Authors Adhi Wardhana Amrullah Ahmawati, Yeni Atika Aisyiah, Aisyiah Almayda, Anissa Richa Anisa Asriyani Anita Wulandari Arbian Revaldo Tauresta Ari Pebru Nurlaily Arista Apriani, Arista Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Arwin Muhlishoh Aryanti Setyaningsih Asriyani, Anisa Astuti, Erna Tri Aurelia, Lutvica Cery Blegur, Leny Dewi Kinanti, Cahya Dewi Kusumawati Dewi Kusumawati Dewi Kusumawati Dewi Kusumawati, Dewi Dewi Puspitasari Eni Masruriati Erna Tri Astuti Evi Nurul Hidayati Evy Damayanthi Fauzia Azzahra, Fauzia Febriyanti, Rahayu Frieda Ani Noor Hidayati, Evi Nurul Ismawanti, Zuhria Joko Santoso Joko Santoso KARDINAH KARDINAH Kore, Yustina Kusumawati, Dewi Laras Deana Eka Suci Maretta, Megayana Yessy Maulidia Rahayyu, Annisa Muhlishoh , Arwin Nova Anggita Putri Nupitasari, Putri Penasih, Dian Putri Pitaloka, Ira Maya Prastyoningsih, Aris Pratiwi, Maharani Dwi Puput Indah Parwati Putri, Nova Anggita Rose, Sophia Selma Avianty Sophia Rose Veronika, Verga Wardani, Dyah Ayu Kusuma Wardani, Dyah Ayu Kusuma Wijayanti Wijayanti Yunia Renny Andhikatias, Yunia Renny

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