Article Per Year (5 Year)
p-Index From 2021 - 2026
9.078
P-Index
This Author published in this journals
All Journal NUTRIRE DIAITA AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Ners Nutrix Journal Jurnal Dunia Gizi Jurnal Kesehatan Wira Buana Community Empowerment Journal SAGO Gizi dan Kesehatan SCIENCE : Jurnal Inovasi Pendidikan Matematika dan IPA Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abdi Masyarakat Indonesia COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdi Geomedisains Jurnal Sains dan Teknologi Penamas: Journal of Community Service Sehat Rakyat: Jurnal Kesehatan Masyarakat Prosiding University Research Colloquium Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Bengawan :Jurnal Pengabdian Masyarakat Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Media Gizi Ilmiah Indonesia Inovasi Jurnal Pengabdian Masyarakat (IJPM) Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Jurnal Kesehatan Holistik Jurnal Kesehatan Jurnal Berkawan Proceeding Seminar on Food and Dietetic
Sudrajah Warajati Kisnawaty
Universitas Muhammadiyah Surakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Veterinary Other

Published : 72 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 72 Documents
Search

 4   5   6   7   8 
Gambaran Karakteristik Ibu Dan Kejadian Stunting Pada Balita di Wilayah Kota Surakarta Oktalita Saputri, Frintia Agma; Hidayati, Listyani; Kisnawaty, Sudrajah Warajati
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 10 (2025): COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

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

Abstract

Analisis kadar protein dan uji hedonik pada cookies berbasis tepung singkong dan tepung kacang hijau sebagai alternatif pmt untuk stunting Aulia, Khairunnisa; Kisnawaty, Sudrajah Warajati; Kurnia, Pramudya
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2705

Abstract

Background: Malnutrition in infants and children, especially those under five years old, can hinder physical and mental growth. The Indonesian Nutritional Status Survey (SSGI) reported that the prevalence of stunting in Indonesia in 2024 is 19,8%. Protein plays a role in the regeneration of damaged cells as well as the formation of important enzymes and hormones in the body. Cookies are a popular snack among the public, thus chosen as a medium for innovative nutritional intake for children in the form of Supplementary Feeding.Objectives: This study is to determine the most preferred cookie formulation with the highest protein content, which could serve as an alternative supplementary food to help prevent stunting in children.Methods: This research employed an experimental design using a Completely Randomized Design (CRD) to examine differences among cookie formulations and identify the best one. Four formulations are tested: 100% wheat flour (control), 75% cassava flour and 25% mung bean flour, 50% cassava flour and 50% mung bean flour, and 25% cassava flour and 75% mung bean flour. Organoleptic tests assessed appearance, aroma, color, taste, texture, and overall acceptability using a 5-point hedonic scale. The sensory evaluation involved 30 children as panelists. Protein content was analyzed using the Kjeldahl method at the Food Quality Analysis Laboratory of Universitas Muhammadiyah Surakarta. Data were analyzed using SPSS and Excel to identify significant differences among formulations.Results: Among the four formulations tested (F1, F2, F3, and F4),  it was found that the highest protein content was in F3 (11,62%) with a cassava flour to mung bean flour ratio of 50:50, while in the hedonic evaluation, Formula 3 received the highest average score for the taste attribute (4.46) and was the most preferred after the control (F1) in the overall attribute (4,40).Conclusion: The best formulation was F3, with a protein content of 11,62%, the highest among all samples. Although F3 ranked second in the acceptance test, after the control (F1), it holds strong potential as an alternative locally based supplementary food (PMT) due to its nutritional value.
Pendidikan Masyarakat Berbasis Andragogi dalam Pengembangan UMKM Kerupuk Rambak Ikan Lele Nisa, Choirun; Prahastiwi, Eka Danik; Kisnawaty, Sudrajah Warajati; Cahyono, Dedi Dwi
Al-DYAS Vol 5 No 1 (2026): FEBRUARI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v5i1.8503

Abstract

The development of Micro, Small, and Medium Enterprises (MSMEs) based on local potential is a crucial strategy for improving the welfare of rural communities, including MSMEs producing kerupuk rambak catfish crackers managed by the Joint Business Group (Kelompok Usaha Bersama, KUB) Rukun Makmur in Sobo Village. However, limited knowledge and skills among business actors in production processes and business management remain the main constraints on their development. This community service activity aimed to strengthen the capacity of MSME actors through community education grounded in andragogy. The study employed a descriptive qualitative approach with a participatory design through training and production mentoring, with data collected via observation, interviews, and documentation. The results show that all participants were actively involved in the production process, most participants found it easier to understand production stages through hands-on practice, and there was an observable improvement in the neatness and uniformity of the kerupuk rambak catfish products. These findings indicate that an andragogical approach is effective in supporting contextual and applied adult learning and has the potential to serve as a sustainable community education–based assistance model for village MSMEs.
Pendugaan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius pada Cookies Biji Nangka Sari, Silvia Rahma Devita; Kisnawaty, Sudrajah Warajati; Purwani, Eni
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5473

Abstract

Cookies berbahan biji nangka sebagai modifikasi bahan pada pembuatan Cookies untuk memanfaatkan biji buah yang dapat diolah menjadi bahan yang layak untuk dikonsumsi. Namun, seperti produk pangan lainnya, cookies juga mengalami penurunan mutu selama penyimpanan akibat berbagai faktor. Tujuan penelitian ini yaitu untuk mengetahui pengaruh variasi kemasan dan suhu penyimpanan terhadap umur simpan cookies tepung biji nangka. Metode penelitian ini menggunakan eksperimental design Rancangan Acak Kelompok Lengkap dengan perlakuan berdasarkan persentase perbandingan tepung (tepung biji nangka 30%, tepung terigu 70%) perlakuan diulang sebanyak 2 kali ulangan. Penentuan umur simpan menggunakan Accelerated Shelf Life Testing model Arrhenius dengan parameter uji sensoris. Analisis uji statistik menggunakan uji ANOVA two-way. Hasil penelitian ini menunjukkan bahwa umur simpan cookies dengan parameter warna diperoleh dari kemasan aluminium foil dengan suhu 35 diperoleh umur simpan 22 hari. Sedangkan untuk umur simpan cookies dengan parameter tekstur pada kemasan HDPE dengan suhu 35 diperoleh umur simpan 121 hari. Uji statistik menyatakan bahwa tidak terdapat pengaruh secara signifikan (p>0,05) antara uji daya terima warna dan tekstur dengan umur simpan. Kesimpulan, tidak terdapat perubahan dan perbedaan yang signifikan terhadap warna dan tekstur cookies selama umur simpan. 
Analisis Kadar Lemak dan Serat Pangan Kulit Dimsum Substitusi Tepung Ubi Jalar Ungu bagi Penderita Diabetes Mellitus Yusuf, Rizky Ayu Awalia; Kisnawaty, Sudrajah Warajati; Mustikaningrum, Fitriana
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5754

Abstract

Diabetes mellitus (DM) merupakan penyakit degeneratif dengan prevalensi tinggi di Indonesia. Dimsum merupakan salah satu makanan populer di Indonesia, yang terdiri dari kulit dari tepung terigu dan isian. Substitusi tepung ubi jalar ungu pada kulit dimsum untuk menambah nilai gizi berupa serat pangan dan menurunkan kadar lemak. Tujuan penelitian ini adalah mengevaluasi pengaruh substitusi tepung ubi jalar ungu terhadap kadar lemak dan kadar serat pangan kulit dimsum. Metode penelitian menggunakan metode eksperimental desain Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan yakni 0%, 15%, 20%, dan 25% dengan dua kali pengulangan. Kadar lemak diukur dengan metode Soxhlet, sedangkan kadar serat pangan dengan metode enzimatik. Hasil penelitian menunjukkan, substitusi tepung ubi jalar ungu 25% berpengaruh signifikan terhadap penurunan kadar lemak (p<0,05) dengan rata-rata 4,54, serta meningkatkan kadar serat pangan (p<0,05) dengan rata-rata 6,33. Seiring peningkatan persentase substitusi, kadar lemak menurun dan serat pangan meningkat. Disimpulkan bahwa tepung ubi jalar ungu berpotensi sebagai bahan substitusi kulit dimsum yang kaya serat dan dapat menurunkan kadar lemak.
Pengaruh Subtitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Kadar Zat Besi dan Vitamin C Crackers Devina Kemala Pratidina; Sudrajah Warajati Kisnawaty; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7967

Abstract

An increase up to 50% in blood volume during pregnancy leads to a heightened demand for vitamin C and iron, which are essential for supporting erythrocyte formation and facilitating iron absorption. One plant rich in vitamins A, B, C, and bioavailable iron is Moringa leaves. Moringa leaf flour can be utilized as a substitute ingredient in various food products, including crackers. This study was conducted to examine the effect of substituting Moringa oleifera leaf flour on the iron and vitamin C content of cracker products. An experimental research design was employed using a Completely Randomized Design (CRD) with four substitution levels. Analytical methods were carried out using ICP-OES and HPLC for iron and vitamin C content. The Kruskal-Wallis test and the Mann-Whitney test were utilized to analyze the data obtained from the study. The results indicate that the incorporation of Moringa leaf flour has a significant effect on the iron and vitamin C content of crackers (p ≤ 0.05). Iron content increased at 10% and 15% substitution levels, then decreased at 20% substitution. Vitamin C content decreased as moringa leaf flour substitution increased, from 0.44 mg at 0% substitution to 0.16 mg at 20% substitution. The decrease in vitamin C content was due to high-temperature baking, which caused damage, and exposure to oxygen during molding, triggering oxidation. The iron and vitamin C content in the cracker products was significantly influenced by the substitution of moringa leaf flour.
Pengaruh Substitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Kadar Serat Pangan Total Produk Crackers Afa Risda Ziana Putri; Sudrajah Warajati Kisnawaty; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7969

Abstract

Nutritional issues in toddlers in Indonesia are still a focus, as evidenced by the high prevalence of malnutrition. The production of snack crackers made from Moringa oleifera leaf flour has the potential as an option to support fiber sufficiency and digestive system health in children. The present inquiry seeks to analyze the impact of Moringa leaf flour substitution on the content of total dietary fiber, water-soluble fiber, and water-insoluble fiber in cracker products. Experimental research involving four treatments of Moringa leaf flour substitution with two replications Fiber content analysis was executed using the enzymatic gravimetric method AOAC 991.43 standard and the data were subsequently analyzed using the One Way ANOVA test which was then followed by the Duncan Multiple Range Test (DMRT). There is an effect of Moringa leaf flour substitution on total dietary fiber, soluble fiber, and insoluble fiber with a p value of 0,000 (p <0.05). The content of total dietary fiber, water-soluble fiber, and water-insoluble fiber in treatment A (0%) was 4,18; 0,28; and 3,90 gr/100 gr, treatment B (10%) was 6,66; 0,50; and 6,17 gr/100 gr, treatment C (15%) was 8,21; 0,55; and 7,66 gr/100 gr, and treatment D (20%) was 10,14; 0,68; and 9,45 gr/100 gr. The 10%, 15%, and 20% formulations contain high fiber because they have more than 6 g of dietary fiber per 100 gr of product and can help meet children's daily fiber needs and support improving nutritional status in children with underweight.
Analisis Kadar Gula Total dan Kekerasan pada Produk Crackers Substitusi Tepung Daun Kelor (Moringa Oleifera) Inasan Lulu Milatina; Sudrajah Warajati Kisnawaty; Aan Sofyan
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7988

Abstract

Introduction: Moringa oleifera leaves are one of the local plants that contain high nutrition and have the potential to be used as a fortification ingredient for food products. The purpose of this study was to analyze the effect of moringa leaf flour substitution on the total sugar content and hardness of crackers as an effort to develop food based on local ingredients. Method: The experimental method was applied in this study with a Completely Randomized Design (CRD) containing four treatments of moringa leaf flour substitution. Testing of total sugar content and hardness used the Nelson-Somogyi method and Texture Analyzer. Data analysis used the Kruskal Wallis test. Results: The findings showed that moringa leaf flour substitution significantly affected the total sugar content and hardness of crackers (p≤0.05). The total sugar content increased with increasing substitution from 17.23% in 0% treatment to 18.73% in 20% substitution, while the hardness value increased at 10% substitution (15.09 N) then decreased at 15% substitution (12.92 N) and 20% (10.01 N). These findings indicate that changes in flour composition affect the chemical and physical properties of the product and there is an influence between total sugar content and hardness in determining the physical quality of crackers. Conclusion: The addition of moringa leaf flour has been proven to affect the characteristics of crackers so that the material formulation needs to be optimized to produce products with good quality.
Analisis Kadar Protein dengan Metode Lowry pada Berbagai Jenis Produk Susu yang Beredar di Lingkungan Universitas Muhammadiyah Surakarta Sudrajah Warajati Kisnawaty; Sudana Fatahillah Pasaribu; Titik Dwi Noviati; Muhammad Masykuri Abdillah
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 3 (2024): Agustus : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i3.277

Abstract

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG KACANG KEDELAI (Glicine max (L.) Merril) DAN TEPUNG UMBI GARUT (Maranta arundinacea L.) UNTUK PASIEN PENYAKIT Celiac (Free Gluten) Esty Sukartini; Sephira Retri Pramudy; Sudrajah Warajati Kisnawaty
Jurnal Dunia Gizi Vol 9, No 1 (2026): Edisi Juni
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v9i1.6847

Abstract

AbstrakPendahuluan; Penderita celiac disease harus menjalani diet bebas gluten untuk mencegah kerusakan vili usus dan gangguan penyerapan nutrisi. Pemanfaatan tepung umbi garutndan tepung kedelai sebagai bahan pangan lokal bebas gluten berpotensi menghasilkan formula enteral fungsional yang aman bagi penderita celiac disease, mudah dicerna, bernilai gizi tinggi, serta lebih terjangkau dibandingkan formula enteral komersial. Tujuan; penelitian ini bertujuan untuk merancang formula enteral berbahan dasar tepung kacang kedelai dan tepung umbi garut sebagai alternatif nutrisi bagi penderita celiac disease. Bahan dan Metode; penelitian dilakukan secara eksperimental dengan menggunakan tiga variasi formula berdasarkan rasio tepung kacang kedelai dan tepung umbi garut (F1=35:7.5; F2=30:12.5; F3=25:17.5). Uji organoleptik, viskositas, osmolalitas, daya alir, kadar air, dan warna dilakukan untuk menilai kualitas formula. Hasil; penelitian diperoleh bahwa aroma dan rasa formula memiliki perbedaan signifikan (p0,05), sedangkan warna, tekstur, dan keseluruhan tidak berbeda secara signifikan. Viskositas formula berada pada rentang 34.7–38.1 mPa•s, osmolalitas sebesar 417 mOsm/kg, dan daya alir 2.15 ml/detik. Nilai warna formula adalah L=43.63; a=2.20; b=9.83. Kesimpulan; formula terbaik diperoleh pada rasio tepung kacang kedelai dan umbi garut 25:17.5 dengan karakteristik sensorik dan fisikokimia yang mendekati produk enteral bebas gluten komersial. Kata Kunci: Celiac Disease, Formula Enteral, Kacang Kedelai, Umbi Garut
Co-Authors Aan Sofyan Adinda Dwi Septyasari Pratama Adisty Rose Artistin Afa Risda Ziana Putri Agil Setia Putri Agus Sudaryanto Alden Ganendra Madhava Priya Hardianto Alifia Maharani Ivan Alya Anugrahayu Brilianti Andi Muhammad Zaki Anggi Putri Aria Gita Anggraeni, Mulia Anida Nasywa Salsabila Anindita Hasniati Anindya Suryawati Anjalya Pertiwi, Munitya Annisa Salsabiila Sayida Rohma Annur Indra Kusumadani Aristawidya Dwi Rahmadevi Ariyani, Ima Ariyanto, Fazri Aulia, Khairunnisa Authar, Nada Nailul Ayu Khoirotul Umaroh Ayu Wulan Dari Azami, Darasyifa Azizy, Sylfira Qothrunnada Cahyono, Dedi Dwi CHOIRUN NISA Cintia, Fadhilla Fatwa Dayanti, Abela Rhestu Desiana, Zahra Ratnawati Devina Kemala Pratidina Dewi Nabila Martianny Dewitasari, Mariska Latifa Dhaifullah, Rifqi Dina Nur Hanifah Dwi Bayu Saputro Dwi Linna Suswardany Dwi Sarbini Dwi Sarbini Dyah Intan Puspitasari Dyah Intan Puspitasari Efri Roziaty Eka Danik Prahastiwi Endang Nur Widiyaningsih Eni Purwani Esty Sukartini Fadhila, Yusyrifa Fadillah Zuhroh Choirunnisa Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Firda Dwi Anggriany Firmansyah Firmansyah Firmansyah Firmansyah Firmansyah Fito Zuhud Abdillah Fitriana Mustikaningrum Fitriana Mustikaningrum Mustikaningrum Frintia Agma Oktalita Saputri Giovanni Agnis Mayguspin Hani, Nur I Isnaeni Ima Ariyani Ima Aryani Inasan Lulu Milatina Indah Pramitajati Intan Nur Hidayati Isnaeni, I Izzatul Arifah Jesian Viviandita Jesian Viviandita Jusoh, Tengku Farizan Izzi Che Ku Khairunnisa, Mutiara Zulfaa Khoirunnisa, Ariani Kirana, Garda Sukma Kirani, Fahira Diva Kurnia Dewi, Emilia Kusuma Estu Werdani Larasati, Amelinda Putri Lidya Mardi Yanti Lisa Aprilia Listyani Hidayati Luluk Ria Rakhma Luthfia Nur Safira Luthfilhadi, Farisin Hanif Mahardita, Maurizka Ulfi Mala Azzahra Mardiyanti, Nur Lathifah Maulidya Zahra Maurizka Ulfi Mahardita Maya Sukmawati Maya Sukmawati Mayguspin, Giovanni Agnis Meliana, Della Mesya Ade Karuniawati Mochammad Imron Awalludin Muhammad Afif Muhammad Masykuri Abdillah Munitya Anjalya Pertiwi Mutiara, Intan Muwakhida, Muwakhida Nadila Anti Nur Khoiriyah Nariah, Husna Nita Puspitasari Novyanti Setiyo Rini Nur Andriyani Nur Hidayah Nur Lathifah Mardiyati Nur Nabilah, Ajeng Nurul Fatimah Oftasari, Yosi Oktalita Saputri, Frintia Agma Pramudya Kurnia Prawesthi, Tiva Eka Prayudhi, Laily Maulidya Kusumaning Puspitasari, Dyah Intan Puspowati, Susi Dyah Putri, Desy Anisa Lasono Putri, Nasva Fadila Eltari Qomarun Qomarun Rahmadani, Vira Annisa Rahmawati, Seli Nur Ramadhani, Virra Putri Rasendria, Aurelia Neisya Rifqi Fauziyaha Sahira, Batrisya Salsabila, Almeyda Santhyami Sari, Rut Mila Sari, Silvia Rahma Devita Sephira Retri Pramudy Shabrina Novia Nur Fitriani Shafira Azzahra Sharla Apsarini Shephira Retri Pramudya Siti Zulaekah Styaningsih, Aulia Sudana Fatahillah Pasaribu Susi Dyah Puspowati Sya'roni, Alfina Fauzia Titik Dwi Noviati Ulfia Fitriyani Vina Astuti Widya Kaharani Putri Wilujeng, Sindy Winda Wahyu Pratiwi Windi Wulandari Winny Perwithosuci Wulandari, Arita Yanti, Lidya Mardi Yianarfa, Efina Rifi Yolanda, Intania Widi Yuniarti Yusuf, Rizky Ayu Awalia Zulia Setiyaningrum