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 
The Relationship Between Knowledge and Attitudes About Fast Food and Nutritional Status Among Adolescents at SMA IT Nur Hidayah Sukoharjo Firda Dwi Anggriany; Sudrajah Warajati Kisnawaty; Nur Lathifah Mardiyati
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 2 (2026): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/k4bpyt32

Abstract

Adolescence is a period of rapid growth that increases nutritional requirements, making adolescents more susceptible to nutritional problems when their dietary patterns are not balanced. One contributing factor is the frequent consumption of fast food, which is typically high in energy, fat, and sugar. This study aims to examine the relationship between knowledge and attitudes regarding fast food and the nutritional status of adolescents at SMA IT Nur Hidayah Sukoharjo. This observational research employed a cross-sectional design and involved 77 students selected through cluster random sampling. Data on knowledge and attitudes were collected using structured questionnaires, while nutritional status was assessed through anthropometric measurements. The data were analyzed using the Chi-Square test. The results indicate that most respondents were within the normal nutritional status category, although several were classified as overweight. While the majority of students demonstrated adequate to good knowledge of fast food, their attitudes toward fast food consumption were generally less favorable. Statistical analysis showed no significant association between knowledge and nutritional status (p=0.353), nor between attitudes and nutritional status (p=0.350). The study concludes that adequate knowledge does not necessarily correspond to optimal nutritional status, as attitudes toward fast food consumption are influenced by multiple factors. Therefore, efforts to improve adolescents' nutritional status should not only focus on providing nutritional information but also on fostering healthier attitudes and eating behaviors.
Formulasi Tepung Kacang Kedelai (Glycine Max) dan Tepung Umbi Garut (Maranta Arundinacea) pada Cookies sebagai Alternatif Makanan untuk Penderita Celiac Disease (Bebas Gluten) Shephira Retri Pramudya; Esty Sukartini; Sudrajah Warajati Kisnawaty
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 3 (2026): Juni 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i3.8075

Abstract

Celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Individuals with celiac disease must adhere to a strict gluten-free diet, as gluten intake can damage the intestinal villi, impair nutrient absorption, and increase the risk of malnutrition. This study aimed to evaluate the effect of formulation soybean flour (Glycine max) and arrowroot flour (Maranta arundinacea) on the characteristics of cookies as a gluten-free food alternative for individuals with celiac disease. The formulations used were F1 (20% soybean flour: 80% arrowroot flour), F2 (50%:50%), and F3 (70%:30%). The analyzed parameters included moisture content, color intensity (L*, a*, b*), and organoleptic attributes (color, aroma, taste, texture, and overall acceptance) assessed by 15 trained panelists. Data were analyzed using one-way ANOVA followed by LSD at a 95% confidence level. The results showed that the highest moisture content was found in F3 (5.58%), exceeding the SNI 2973-2018 standard (<5%). The color analysis indicated differences in brightness and yellowness among formulations: F1 tended to be brighter, F2 more reddish, and F3 more yellowish. The sensory evaluation revealed a significant difference in color preference among formulations (p = 0.023), with the highest score observed in F3. Meanwhile, aroma, taste, texture, and overall acceptance showed no significant differences (p > 0.05).
PENINGKATAN PENGETAHUAN IBU BALITA TENTANG STUNTING MELALUI EDUKASI TERSTRUKTUR DI DESA PONDOK: STUDI PRE-TEST DAN POST-TEST Luthfia Nur Safira; Agil Setia Putri; Dwi Bayu Saputro; Anida Nasywa Salsabila; Ayu Wulan Dari; Alya Anugrahayu Brilianti; Vina Astuti; Andi Muhammad Zaki; Sudrajah Warajati Kisnawaty; Adisty Rose Artistin
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 3, No. 2, Mei 2026
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v3i2.11395

Abstract

The problem faced by partners in this community service activity is the high rate of stunting in Pondok Village, Grogol District, Sukoharjo, Central Java, and the lack of knowledge among mothers of toddlers about stunting and its prevention, which has an impact on the suboptimal practice of complementary feeding and monitoring of child growth and development. The proposed solution is structured education through interactive lectures and educational materials such as posters and power point presentations, ai med at enhancing mothers knowledge and awareness regarding stunting prevention. The method used was a pre-test and post-test to measure the increase in knowledge, as many as 30 participants who were mothers of toddlers were targeted in this activity. The results showed an average increase in participants knowledge scores from 81,32% in the pre-test to 92,44% in the post-test, a difference of 11,12%. The evaluation of the activity revealed high enthusiasm among participants and an improvement in understanding, which is expected to encourage behavioral changes related to child nutrition and stunting prevention. The conclusion of this activity is that structured education has proven effective in increasing the knowledge of mothers of toddlers about stunting. Suggestions for the sustainability of this activity are strengthening community-based education networks so that mothers can become information agents in their environment.
Hubungan Body Image dan Frekuensi Konsumsi Makanan Cepat Saji Dengan Status Gizi pada Remaja Putri di SMA Batik 2 Surakarta Shafira Azzahra; Sudrajah Warajati Kisnawaty; Dyah Intan Puspitasari
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v4i3.5298

Abstract

Adolescence is a critical stage of development, where nutrition and health influence the quality of individuals in adulthood.. Adolescent nutritional status is influenced by various factors such as body image and fast food consumption. The aim of this study was to determine the relationship between body image and the frequency of fast food consumption with nutritional status. This research employed a cross-sectional design involving 61 respondents selected through proportional random sampling. Body image was measured using the MBSRQ-AS questionnaire consisting of 33 items covering four aspects: appearance evaluation, body part satisfaction, fat anxiety, and body categorization. The frequency of fast food consumption was assessed using a FFQ, and nutritional status data were obtained through weight and height measurements using the BMI-for-age index. Data analysis was conducted using the Spearman Rank test to examine the relationship between body image and the frequency of fast food consumption with nutritional status. The results showed that the majority of female adolescents had a positive body image (55.7%) and rarely consumed fast food (60.7%), with most having a good nutritional status (78.7%). The Spearman Rank test indicated a significant relationship between body image and nutritional status (p < 0.001), while there was no significant relationship between the frequency of fast food consumption and nutritional status (p = 0.301). The conclusion of this study is that body image affects the nutritional status of female adolescents, whereas fast food consumption does not necessarily have a significant influence on nutritional status.
Prediktor Obesitas Sentral dan Korelasinya dengan Tekanan Darah Diastolik: Studi Observasional pada Populasi Lansia di Pedesaan Aristawidya Dwi Rahmadevi; Sudrajah Warajati Kisnawaty; Nur Lathifah Mardiyati
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 6 (2025): Desember 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i6.7162

Abstract

Hypertension is a major health problem among the elderly and is strongly associated with central obesity, which often increases due to physiological changes during aging. Waist circumference (WC) and waist-to-height ratio (WHtR) are recognized as practical anthropometric indicators for assessing central obesity and predicting cardiovascular risks, including elevated blood pressure. This study aimed to examine the relationship between waist circumference and waist-to-height ratio with systolic and diastolic blood pressure among elderly individuals in Cemani Village. This research employed an analytical observational design with a cross-sectional approach involving 69 elderly respondents selected through consecutive sampling. Data on waist circumference, height, and blood pressure were obtained through direct measurements. Statistical analysis was performed using Pearson or Spearman correlation tests based on normality results. The findings showed that most respondents had WC and WHtR values categorized as centrally obese. Waist circumference and WHtR were not significantly associated with systolic blood pressure (p = 0.794; p = 0.824), but both demonstrated significant associations with diastolic blood pressure (p = 0.002; p = 0.001). These results indicate that central obesity, reflected by WC and WHtR, may contribute more strongly to diastolic pressure elevation than to systolic changes. Therefore, routine monitoring of anthropometric indicators among the elderly is essential for early detection and prevention of hypertension.
Penyuluhan Terkait Penggunaan Tepung Komposit untuk Peningkatan Nutrisi Produk Pangan pada Ibu Hamil Fitriana Mustikaningrum; Sudrajah Warajati Kisnawaty; Lisa Aprilia
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Based on reports from Ngemplak 1 Public Health Center (Puskesmas Ngemplak 1) in Sleman in 2023, the number of stunted children under five has not shown a significant decrease, although the prevalence has fallen below 14%. The prevalence of stunting was 12% in 2022 and decreased by only 0.2% in 2023. This figure is still below the Sleman District target, which requires a reduction to 7%. One of the groups at risk for stunting is pregnant women. The knowledge of pregnant women regarding food processing to improve the nutritional value of food products is crucial, as it is expected to positively influence their behavior in providing nutritious meals. Composite flour is a mixture of wheat flour and other types of flour aimed at enhancing the nutritional and sensory qualities of food products. Many pregnant women are still unfamiliar with how to process wheat-based products by incorporating composite flour to increase nutritional value. Therefore, this educational activity was conducted to improve pregnant women’s knowledge related to food processing using composite flour to enhance the nutritional content of wheat-based foods such as cookies, bread, and flakes. The health education session was delivered using lectures supported by PowerPoint media, videos, and leaflets. The results of the community service activity showed an increase in post-test scores compared to pre-test scores, indicating an improvement in knowledge about composite flour for enhancing the nutritional quality of food products for pregnant women.
Analisis Daya Terima dan Antosianin Kulit Dimsum Berbahan Tepung Ubi Jalar Ungu bagi Penderita Diabetes Mala Azzahra; Sudrajah Warajati Kisnawaty; Fitriana Mustikaningrum Mustikaningrum
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.v7i1.5755

Abstract

Diabetes melitus merupakan penyakit metabolik dengan prevalensi tinggi yang memerlukan pola makan rendah indeks glikemik. Ubi jalar ungu (Ipomoea batatas var. Ayumurasaki) tinggi antosianin dan berpotensi menjadi bahan pangan fungsional bagi penderita diabetes. Antosianin berperan sebagai antidiabetes dengan melindungi sel-sel pancreas dari kerusakan akibat stres oksidatif yang dipicu oleh kadar glukosa tinggi. Tujuan penelitian ini adalah menganalisis pengaruh substitusi tepung ubi jalar ungu tethadap daya terima dan kadar antosianin kulit dimsum. Metode menggunakan Rancangan Acak Lengkap dengan empat formulasi (0%, 15%, 20%, 25%) dan 2 kali pengulangan. Kadar antosianin diuji dengan metode pH- differensial, sedangkan uji organoleptic dilakukan oleh 30 panelis tidak terlatih. Hasil menunjukan susbtitusi tepung ubi jalar ungu berpengaruh signifikan terhadap kadar antosianin berdasrkan uji OneWay Anova dilanjutkan Duncan (p<0,05). Namun, uji Kruskal Wallis dilanjutkan Dunnet T3 menunjukan tidak terdapat pengaruh signifikan terhadap daya terima (->0,05). Secara deskriptif, panelis cenderung menyukai formulasi 20% (5,94) dan 25% (5,51). Kesimpulan, substitusi tepung ubi jalar ungu meningkatkan kadar antosianin tanpa menurunkan daya terima, sehingga formulasi 20-25% berpotensi sebagai pangan fungsional bagi penderita diabetes.
Pengembangan Enteral berbasis Tepung Umbi Garut dan Tepung Wortel bagi Penderita Gastritis Dewi Nabila Martianny; Maulidya Zahra; Sudrajah Warajati Kisnawaty
Proceeding Seminar on Food and Dietetic 2026: Proceeding Seminar on Food and Dietetic
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Gastritis merupakan penyakit peradangan pada mukosa lambung, Enteral berasal dari tepung umbi garut yang dapat mengatasi sakit lambung dan juga tepung wortel yang memiliki kandungan betakaroten untuk meredakan inflamasi. Tujuan penelitian ini untuk mengetahui kesesuaian produk enteral dengan standarisasi, serta mengetahui tingkat uji daya terima pada produk. Metode yang digunakan yakni True Experimental Design dengan melihat perbedaan formula enteral berdasarkan rasio bahan utama, serta dilakukan tiga kali perlakuan. Temuan memperlihatkan formula enteral memiliki viskositas yang masih tinggi (> 50 cP), osmolalitas yang masih tinggi (> 500 mOsm/kg), hasil uji daya alirnya lebih cepat tetapi masih sesuai standarisasi yakni sebesar 0,75 (F1), 1,39 (F2), dan 1,13 (F3), hasil uji warnanya tidak terdapat perbedaan di antar ketiga formula (p > 0,05), kadar airnya didapatkan hasil signifikansi sebesar p = 0,867, dan secara keseluruhan, uji organoleptik menunjukkan hasil yang agak disukai. Kesimpulan dari penelitian ini bahwa hasil dari produk enteral berbasis tepung umbi garut dan tepung wortel masih kurang memenuhi standar pada beberapa uji, yakni uji viskositas dan osmolalitas, untuk sarannya sebaiknya perlu dilakukan perbaikan komposisi bahan pangannya agar bisa menghasilkan mutu pangan yang sesuai dengan standarisasi enteral dan perlunya membuat formula enteral lebih menarik lagi dari cita rasa, aroma, tektsur, dan warna agar memiliki tingkat daya terima yang tinggi.
Pengembangan Formula "NEBULA" berbasis Ubi Ungu (Ipomoea batatas) dan Sari Kedelai (Glycine max) untuk Penderita Gastroesophageal Reflux Disease (GERD) Rifqi Fauziyaha; Alifia Maharani Ivan; Sudrajah Warajati Kisnawaty; Dyah Intan Puspitasari
Proceeding Seminar on Food and Dietetic 2026: Proceeding Seminar on Food and Dietetic
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Pendahuluan: Gastroesophageal Reflux Disease (GERD) merupakan kondisi ketika asam lambung naik ke esofagus sehingga dapat merusak lapisan mukosa esofagus. Asupan serat yang tinggi diketahui dapat menurunkan frekuensi refluks pada penderita GERD. Oleh karena itu, pemanfaatan bahan pangan lokal tinggi serat menjadi salah satu upaya dalam pengelolaan GERD. Salah satu bentuk pengembangannya adalah Formula Enteral Ubi Ungu dan Sari Kedelai (NEBULA), yaitu formula enteral berbasis bahan pangan lokal yang tersusun dari ubi ungu dan sari kedelai. Tujuan dilakukannya penelitian ini adalah untuk mengetahui proporsi antara ubi ungu dan sari kedelai terhadap kandungan nutrisi, karakteristik fisik (daya alir, viskositas, osmolalitas, dan warna), serta uji organoleptik. Metode: Penelitian ini adalah penelitian kuantitatif yang menggunakan desain eksperimental (true experimental design). Metode yang digunakan meliputi analisis kandungan gizi menggunakan software Nutrisurvey 2007, uji daya alir menggunakan selang NGT ukuran 14 Fr, uji viskositas menggunakan alat viskometer, uji osmolalitas menggunakan alat osmometer, uji warna menggunakan alat colorimeter, dan uji organoleptik menggunakan metode hedonik. Analisis statistik dilakukan dengan software SPSS 21 menggunakan uji one way ANOVA. Hasil: Hasil penelitian menujukkan bahwa densitas energi NEBULA 3 (1,1) kkal.mL) lebih tinggi dibandingkan formula NEBULA 1 (1 kkal/mL) dan NEBULA 2 (1,05 kkal/mL). Hasil uji daya alir menunjukkan formula komersial (5,26 cc/detik) mengalir lebih cepat dibandingkan formula NEBULA 1 (0,5 cc/detik), NEBULA 2 (0,9 cc/detik), dan NEBULA 3 (tidak terdeteksi). Uji viskositas NEBULA 3 (1171,5 cP) lebih tinggi dibandingkan NEBULA 1 (265,5 cP) dan NEBULA 2 (229,7 cP), formula komersial tidak terdeteksi viskositasnya. Uji osmolalitas menunjukkan NEBULA 3 (543 mOsm/kg) yang tertinggi dan formula komersial (418 mOsm/kg) yang terendah. Uji warna menunjukkan perbedaan signifikan antara formula NEBULA dengan formula komersial. Uji organoleptik menunjukkan secara keseluruhan formula NEBULA agak disukai. Simpulan: Kesimpulan dari penelitian ini adalah NEBULA 2 memiliki hasil terbaik pada uji mutu fisik dan diterima secara hedonik dibandingkan NEBULA 1 dan NEBULA 3. Sehingga formula NEBULA 2 direkomendasikan untuk dapat dikembangkan lebih lanjut.
Pengetahuan Mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta Tentang Penerapan Metode Diet Yang Baik Bagi Kesehatan Ulfia Fitriyani; Intan Nur Hidayati; Maya Sukmawati; Nita Puspitasari; Annisa Salsabiila Sayida Rohma; Sudrajah Warajati Kisnawaty
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.6

Abstract

The behavior of achieving ideal body weight and shape is one method for controlling weight. We can apply this weight control behavior by dieting behavior. This study aims to describe the knowledge of students of the Faculty of Health Sciences, University of Muhammadiyah Surakarta about the application of good diet methods for health. Qualitative research methods with a case study approach. The results of this study, students already know the meaning of diet, most students have the habit of eating 3x a day but there are still students who skip meals. Students apply the low-calorie diet method as much as 62.5% and do a low-fat diet 37.2% in terms of nutritional status 75% of students have normal nutritional status, 12.5% ​​undernutrition status, 12.5% overnutrition status and most students do regular physical activity. It can be concluded that most of the respondents already know about the knowledge or understanding of diet. Perform regular physical activity and most respondents have normal nutritional status. However, in implementing the diet, there are still students who still skip meals.
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