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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Jurnal Pangan dan Gizi Journal of Nutrition College Jurnal Kesehatan Masyarakat (IKESMA) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Jurnal Ilmu Pangan dan Hasil Pertanian GIZI INDONESIA Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal SOLMA JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Amerta Nutrition IKRA-ITH ABDIMAS IKRA-ITH EKONOMIKA Jurnal Kreativitas PKM Jurnal Pengabdian Dharma Laksana Indonesian Journal of Health Development Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan SABDAMAS JURNAL GIZI DAN KESEHATAN Jurnal Ners Masyarakat Berdaya dan Inovasi Budimas : Jurnal Pengabdian Masyarakat Jurnal Bakti Masyarakat Indonesia BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Mitra Kesehatan Media Gizi Kesmas Jurnal Bisnis Indonesia Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kesmas Jambi Nursing and Health Sciences Journal (NHSJ) JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Medika Respati : Jurnal Ilmiah Kesehatan Eduvest - Journal of Universal Studies Journal of Global Nutrition Jurnal Pengabdian Gizi dan Kesehatan Masyarakat Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Ilmi, Ibnu Malkan Bakhrul
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran Jakarta
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Analisis Determinan Minat Berwirausaha Mahasiswa UPNVJ Alfida Aziz; Sri Sulaminingsih; Ibnu Malkan Bakhrul Ilmi
IKRAITH-EKONOMIKA Vol 6 No 1 (2023): IKRAITH-EKONOMIKA Vol 6 No 1 Maret 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikraith-ekonomika.v6i1.2477

Abstract

Minat berwirausaha merupakan ketertarikan individu terhadap aktivitas berwirausaha sertakemauan untuk mendalami secara rinci terhadap kemampuan serta peluang yang sudah dimiliki.Penelitian ini merupakan penelitian kuantitatif dilakukan pada mahasiswa UPNVJ yang telahmengikuti perkuliahan mata kuliah kewirausahaan dengan tujuan untuk menganalisis danmenemukan sejauh mana minat para mahasiswa UPNVJ dalam berwirausaha yang dihubungkandengan pendidikan kewirausahaan, efikasi diri, lingkungan keluarga dan lingkungan kampus. Datadidapat dari beberapa pertanyaan yang di kirim ke 130 responden yaitu mahasiswa yang telahmendapatkan perkulihaan mta kuliah kewirausahaan melalui gogle form untuk menemukan minatmereka dalam berwirausaha. Teknik analisis data menggunakan metode analisis PLS (Partial LeastSquare) dengan software Smart PLS 3.0. Hasil dari penelitian menunjukkan, (1) Pendidikankewirausahaan tidak berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha (2)Efikasi diri berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha (3) Lingkungankeluarga berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha. (4) lingkungankampus berpengaruh terhadap minat mahasiswa UPNVJ dalam berwirausaha. Penelitian inimemberikan rekomendasi pada Universitas sehingga dapat di ambil kebijakan khususnya dalamproses belajar mengajar matakuliah kewirausahaan.
Snack Bar Suweg (Amorphophallus campanulatus B) dan Kacang Merah (Phaseolus vulgaris L) sebagai Camilan Sumber Serat Pangan Aulia Adha Arzaqina; Ibnu Malkan Bakhrul Ilmi; Nanang Nasrullah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6303

Abstract

This study aims to utilize local food products and determine the nutritional content, dietary fiber content, and sensory acceptance of snack bars made of elephant foot yam flour and red bean flour. In order to obtain the best formulation, the Completely Randomized Design (CRD) method with three different formulations was used. Determination of the best formulation was carried out by organoleptic test on 30 nutrition students and analyzed by Kruskal Wallis test followed by Mann-Whitney test. The organoleptic test results showed that the variations in the mixture of both elephant foot yam and red bean had a significant effect (p 0.05) on the taste level of snack bars’ texture. The snack bar F2 (50:50) was the best formulation with the highest level of preference, which contains 22.79% water, 2.93% ash, 10.66% protein, 11.42% fat, 52.21% carbohydrate, and 17.73% dietary fiber. The dietary fiber content can meet 59% of the adequacy of dietary fiber for the general public, so that it can be used as an alternative snack source of dietary fiber, which is good for people with diabetes mellitus and people who want to control their weight. Penelitian ini bertujuan untuk memanfaatkan produk pangan lokal dan mengetahui kandungan gizi, kadar serat pangan, serta daya terima konsumen terhadap snack bar tepung suweg dan tepung kacang merah. Penelitian ini menggunakan metodologi penelitian eksperimental dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan untuk mendapatkan formulasi terbaik. Penentuan formulasi terbaik dilakukan dengan uji organoleptik terhadap 30 orang mahasiswa gizi dan dianalisis dengan uji Kruskal Wallis dilanjutkan dengan uji Mann-Whitney. Hasil uji organoleptik menunjukkan variasi campuran suweg dan kacang merah berpengaruh nyata (p 0,05) terhadap tingkat kesukaan tekstur snack bar. Snack bar F2 (50:50) merupakan formulasi terbaik yang mempunyai tingkat kesukaan tertinggi, yang mengandung 22,79% air, 2,93% abu, 10,66% protein, 11,42% lemak, 52,21% karbohidrat, dan 17,73% serat pangan. Kandungan serat pangan tersebut dapat memenuhi 59% kecukupan serat pangan masyarakat umum, sehingga dapat dijadikan alternatif camilan sumber serat pangan, yang baik bagi penderita diabetes melitus dan orang yang ingin mengontrol berat badannya.
Kandungan Gula Dalam Minuman Teh Susu Dengan Topping Boba: Kandungan Gula Sangat Tinggi dalam Minuman Teh Susu dengan Topping Boba Mayrlnn Trifosa Veronica; Ibnu Malkan Bakhrul Ilmi; Yessi Crosita Octaria
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.2022.171-176

Abstract

Background: The prevalence of overweight and obesity have been climbing overtime in all age groups in Indonesia, this increase is in paralel to increasing prevalence of chronic non-communicable diseases. While on the other hand consumption of sweet sweetened beverages as an important risk factor is also in dramatic rise, with the consumption of milk tea as an example has been growing up to 8500% since 2018. Objectives: this study aimed to assess the sugar content in this type of drink. Methods: Analysis of sugar content (fructose, glucose, sucrose) was done using the high-performance liquid chromatography (HPLC) method and the total calorie analysis was obtained from adding up calories from protein, fat, carbohydrate components or by calculation method. Results: This study shows that the current drink of milk tea with boba topping has high sugar and calorie content. One large glass of boba milk tea contains 47.21 grams of dietary sugar (glucose, fructose, sucrose) and 675 kcal calories. Conclusions: Boba milk tea drinks are very high in sugar and calories content
Motivasi Dan Komunikasi Dalam Pengembangan UMKM Di Desa Jatisura Widayani Wahyuningtyas; Sintha Fransiske; Ibnu Malkan Bakhrul Ilmi; Ruri Firliani
IKRA-ITH ABDIMAS Vol 6 No 1 (2023): IKRAITH-ABDIMAS Vol 6 No 1 Maret 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v6i1.2392

Abstract

Motivation and communication are important in making movement. Especially in Jatisura Village whichhas abundant agricultural products. Based on this, the researcher sees that the produce in Jatisura Village canbe an opportunity and be developed through the efforts of local residents through UMKM. So the idea arose toconduct research. The research was conducted in Jatisura Village. The purpose of this study was to determine themotivation and communication in the development of UMKM in Jatisura Village. The research method used isdescriptive qualitative method, with data collection namely observation, interviews and documentation studies.The results of interviews conducted by researchers, respondents include housewives, housewives whobecome or farmers, housewives who are entrepreneurs and business people. Respondents who do businesssuch as mango crackers, mango seed coffee, mango juice, shredded cork fish, knitting, selling in school canteensand basic food stores. The results of the research that have been carried out show that the people of JatisuraVillage who have motivation and communication can develop UMKM. Meanwhile, the people of JatisuraVillage who do not have motivation and communication cannot develop UMKM. The motivations that existinclude internal and external. Communication also determines the success of UMKM
Membangun Jiwa Kreatifitas Pelaku UMKM Di Desa Jatisura, Cikedung, Indramayu, Jawa Barat Widayani Wahyuningtyas; Ibnu Malkan Bakhrul Ilmi; Kharisma Wati Gusti; Elthon Gabriel; Yonita Laty Aisyah
IKRA-ITH ABDIMAS Vol 6 No 2 (2023): IKRAITH-ABDIMAS Vol 6 No 2 Juli 2023
Publisher : Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37817/ikra-ithabdimas.v6i2.2406

Abstract

The role of Indonesia in realizing nationalism is that the Indonesian people fill it by being an active marketparticipant in global competition. For this reason, business actors are needed who have ideas that are realized increativity products. the goal of the service is how to open the behavior pattern of the local community to be productive,(Creating creative ideas into products that can compete in the business world. departing from the hope of the servantto be able to help UMKM business actors to improve their standard of living. The target that the servant wants toachieve is the actors Businesses can open patterns of behavior to be productive and their creative spirit grows amongUMKM business actors. Implementation Method, The population is all PKK mothers who are active in Jatisuravillage, while the sample is PKK mothers who are active in their business activities (Business Actor) 17 business actorparticipants In this service qualitative data collection, tools or instruments Media counseling and training of PKKwomen are active business actors In this service using descriptive quantitative methods, the results obtained are thatthe results of distributing pre and posttest questionnaires for village business actors Jatisura , Cikedung, Indraayutaken According to the pre test, the pre test results were 7.933 and the post-test was 8, 133, there was an increase inthe Creative Mindset Ability of business actors. Suggestions Village officials are expected to provide adequatefacilities and infrastructure to improve the villages of Jatisura, Cikedung, Indramayu.
Analisis Kandungan Gizi, Indeks Glikemik, dan Beban Glikemik Marshmallow Kulit Buah Naga dan Bayam Merah dengan Penambahan Stevia Agung Kurniawan; Ibnu Malkan Bakhrul Ilmi; A'immatul Fauziyah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 6, No 1 (2022)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2022.6.1.6322

Abstract

This study aims to determine the nutritional content, glycemic index, and glycemic load dragon fruit peel marshmallow and red spinach with the addition of stevia. This is an experimental syudy. The data collected in this study includes organoleptic data, nutrient content, glycemic index, and glycemic load. The analysis of nutritional content was carried out at the Saraswanti Indo Genetech (GIS) Laboratory in Bogor. Blood collection was done for glycemic index and glycemic load tests. The statistical analysis used to test the differences was the Kruskal Wallis test and continued with the Mann-Whitney test. The Kruskal Wallis test results showed that stevia sugar substitution had a significant effect (p 0.05) on the hedonic quality test and hedonic test. Formula 1 is the selected formula with 15% stevia sugar substitution. Formula 1 contains 35.25% water content, 1.66% ash content, 5.5% protein content, 0.67% fat content, and 57.45% carbohydrate content. The marshmallow glycemic index value of 87.29 is in the high category, while the glycemic load of 17.54 is in the moderate category. Dragonfruit peel marshmallow and red spinach with the addition of stevia are not yet appropriate for regular consumption by diabetics. Penelitian ini bertujuan untuk mengetahui kandungan gizi, indeks glikemik, dan beban glikemik marshmallow kulit buah naga dan bayam merah dengan penambahan stevia. Penelitian ini menggunakan desain eksperimental. Data yang dikumpulkan pada penelitian ini meliputi data organoleptik, kandungan zat gizi, indeks glikemik, dan beban glikemik. Analisis kandungan gizi pada penelitian ini dilakukan di Laboratorium Saraswanti Indo Genetech (SIG) Bogor. Pengambilan darah dilakukan untuk uji indeks glikemik dan beban glikemik. Analisis statistik yang digunakan untuk menguji perbedaan yaitu uji Kruskal Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil uji Kruskal Wallis menunjukkan substitusi gula stevia berpengaruh nyata (p 0,05) terhadap uji kualitas hedonik dan uji hedonik. Formula 1 adalah formula terpilih dengan substitusi 15% gula stevia. Formula 1 mengandung 35,25% kadar air, kadar abu 1,66%, kadar protein 5,5%, kadar lemak 0,67%, dan kadar karbohidrat 57,45%. Nilai indeks glikemik marshmallow sebesar 87,29 termasuk dalam kategori tinggi, sedangkan beban glikemik sebesar 17,54 termasuk dalam kategori sedang. Marshmallow kulit buah naga dan bayam merah dengan penambahan stevia belum tepat untuk dikonsumsi secara rutin oleh penderita diabetes. 
PENINGKATAN PENGETAHUAN ANAK SEKOLAH DASAR KELAS 4-6 TENTANG PHBS DAN PUGS MELALUI MEDIA ULAR TANGGA Nadine Nadine; Ibnu Malkan Bakhrul Ilmi; Aprilian Tri Wbowo
Jurnal Bakti Masyarakat Indonesia Vol. 5 No. 3 (2022): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24912/jbmi.v5i3.20531

Abstract

Clean and Healthy Behavior (PHBS) and General Guidelines for Balanced Nutrition (PUGS) can be the foundationfor healthy behavior for students, teachers and the community in the school environment. One of the right strategies to improve public health status is to empower students, teachers, and the school community to play an active role in creating healthy schools and individuals through PHBS and PUGS. The purpose of this activity is to improve clean and healthy living behavior and guided by balanced nutrition through knowledge, attitudes and actions. The method used is through a game of snakes and ladders which contains PUGS and PHBS. The material provided in education includes the meaning and content of PUGS and PHBS, PUGS and PHBS for school children, the benefits of a balanced nutritious diet, the functions of nutrients, the impact of an unbalanced diet, and tips on safe snacks for school children. The results after the intervention showed an increase in the percentage of children's knowledge about PUGS and PHBS from 53% to 100% (p=0.000). It is recommended that this snake and ladder game be carried out routinely and develop variations, along with a regular monitoring system and long-term goals in order to increase the knowledge and health status of school children and their environment. ABSTRAK: Perilaku Hidup Bersih Sehat (PHBS) dan Pedoman Umum Gizi Seimbang (PUGS) dapat menjadi pondasi perilaku sehat bagi siswa, guru dan masyarakat di lingkungan sekolah. PHBS adalah semua perilaku kesehatan yang dilakukan karena kesadaran pribadi sehingga keluarga dan seluruh anggotanya mampu menolong diri sendiri pada bidang kesehatan. Salah satu strategi yang tepat untuk meningkatkan derajat kesehatan masyarakat ialah dengan memberdayakan siswa, guru, dan masyarakat lingkungan sekolah agar berperan aktif mewujudkan sekolah dan individu yang sehat melalui PHBS dan PUGS. Tujuan dari pengabdian masyarakat ini adalah untuk meningkatkan pengetahuan perilaku hidup bersih sehat dan berpedoman gizi seimbang melalui pengetahuan, sikap dan tindakan. Metode yang digunakan adalah edukasi dengan menggunakan permainan ular tangga yang berisikan PUGS dan PHBS. Materi yang diberikan dalam edukasi meliputi teori PUGS dan PHBS, PUGS dan PHBS untuk anak sekolah, manfaat pola makan bergizi seimbang, fungsi zat gizi, dampak pola makan tidak seimbang, serta tips jajanan yang aman untuk anak sekolah. Hasil setelah intervensi menunjukkan peningkatan persentase pengetahuan anak tentang PUGS dan PHBS masing-masing dari 20% dan 93.3% menjadi 100% (p=0,000). Disarankan permainan ular tangga ini dilakukan secara rutin dan dilakukan pengembangan variasi, beserta sistem monitoring secara berkala dan bertujuan jangka panjang agar dapat meningkatkan pengetahuan dan derajat kesehatan anak sekolah beserta lingkungannya.
Pemberdayaan Mayarakat Melalui Pelatihan Digital Marketing dalam Pengembangan UMKM di Desa Jatisura, Jawa Barat Widayani Wahyuningtyas; Ibnu Malkan Bakhrul Ilmi; Chahya Kharin Herbawani; Sintha Fransiske Simanungkalit; Kharisma Wiati Gusti
Jurnal Pengabdian Dharma Laksana Vol 5, No 2 (2023): JPDL (Jurnal Pengabdian Dharma Laksana)
Publisher : LPPM Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/j.pdl.v5i2.27758

Abstract

Dalam rangka membangkitkan potensi UMKM di Indonesia dan di daerah desa pada khususnya di Desa jatisura, Cikedung Indramayu pasca pandemi COVID-19 Peranan Tim Pengabdian Masyarakat UPN Veteran Jakarta ingin mendampingi dengan berbagai pelayanan pelayanan yang bisa menumbuhkan semangat kembali untuk berwirausaha, yaitu pemberian pelatihan Digital Marketing agar dapat bisa bersaing dalam dunia usaha. Tim pengabdian masyarakat bisa membantu para pelaku usaha UMKM dapat meningkatkan taraf hidupnya. Target yang ingin tim pengabdian masyarakat capai adalah para pelaku usaha dapat memperluas jaringan pejualannya melalui digital marketing. Metode pelaksanaan, populasi adalah UMKM yang aktif dalam usahanya di desa Jatisura, sedangkan sampel yaitu UMKM Binaan yang aktif di kegiatan usahanya empat peserta pelaku usaha. Dalam pengabdian ini menggunakan metode pelaksaksanaan FGD, wawancara, pelatihan, Hasil pelatihan Digital Marketing untuk para pelaku usaha Desa Jatisura, Cikedung, Indramayu mengalami peningkatan kemampuan mengaplikasikan ilmunya dalam Pemasaran usahanya.
Pengaruh Edukasi Gizi dengan Media Komik dan Video Animasi terhadap Tingkat Pengetahuan tentang Obesitas pada Siswa SMA Negeri 98 Jakarta Olla Wilda Nasyiba; Ibnu Malkan Bakhrul Ilmi; Dian Luthfiana Sufyan
Jurnal Ilmu Kesehatan Masyarakat Vol 12 No 03 (2023): Jurnal Ilmu Kesehatan Masyarakat
Publisher : UIMA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33221/jikm.v12i03.2032

Abstract

Saat ini obesitas masih menjadi masalah kesehatan global. Pada tahun 2018, remaja di Indonesia antara usia 13 hingga 15 tahun yang menderita obesitas mencapai 16% dan 13,5% antara usia 16 hingga 18 tahun. Upaya yang dapat dilakukan untuk menyampaikan sebuah informasi mengenai obesitas kepada remaja salah satunya dengan memberikan edukasi. Tujuan penelitian ini untuk mengetahui pengaruh edukasi gizi dengan media komik dan video animasi terhadap tingkat pengetahuan tentang obesitas pada remaja di SMA Negeri 98 Jakarta. Desain penelitian yang digunakan adalah penelitian quasy experimental (ekspreimen semu) dengan desain pretest dan posttest group yang melibatkan 62 siswa kelas X dan XI yang dipilih dengan teknik cluster random sampling. Pengambilan data dilakukan secara daring. Hasil penelitian menunjukkan bahwa terdapat perbedaan pengetahuan responden terhadap pengaruh penggunaan media edukasi gizi dengan media komik (p = 0,000) dan video animasi (p = 0,000). Hasil uji Wilcoxon menunjukkan ada pengaruh edukasi gizi dengan komik dan video animasi terhadap tingkat pengetahuan tentang obesitas pada remaja di SMA Negeri 98 Jakarta.
Penguatan Branding Aspek Gizi dan Kemasan Ole-Ole Kuliner Khas Indramayu (BROKU) dalam rangka menuju Pariwisata Kelas Dunia Muh. Nur Hasan Syah; Prasetyo Hadi; Ibnu Malkan Bakhrul Ilmi; Utami Wahyuningsih; Arga Buntara; Fathiya Andara; Asriadi Masnar
Poltekita: Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2023): April-Juni
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.372 KB) | DOI: 10.33860/pjpm.v4i2.1861

Abstract

The reopening of tourism for tourists presents opportunities and challenges in improving the economy and public health status. The high potential of natural resources and tourism, combined with the lack of diversity in processing local food ingredients in Indramayu, requires action to maximize the management of local food ingredients from a technological aspect. This activity aims to improve the quality of Micro, Small, and Medium Enterprises (MSMEs) through guidance and assistance in ensuring the quality of each product menu offered to customers. The activity method consists of: Focus Group Discussions, Identification of Indramayu's Typical Souvenir Potentials, Hygiene-Sanitation Education and Assistance, as well as Nutrition Value Calculation and Packaging Design for one of the MSMEs, namely Abon Ikan Gabus. Based on community service activities that have been carried out, it was found that the potential of Indramayu's natural resources for producing nutritious souvenirs is still underutilized, and there is a need to increase knowledge about hygiene and sanitation in food service, as well as information about product nutrition values and attractive product packaging design. Therefore, it is concluded that the potential of Indramayu's typical souvenir products is high, with the availability of local food ingredients, adequate knowledge with branding for nutrition and packaging. Continuous guidance efforts and increasing the number of involved MSMEs need to be carried out.
Co-Authors A'immatul Fauziyah Abby, Sekarmirah Octila Adrianto, Bayu Agung Kurniawan Aisyah, Yonita Laty Alfida Aziz Ali Khomsan Alvia, Ovie Rifdha Amanda, Defita Andini, Shafa Angestya Verani Fahriza Angga Hardiansyah Aprilian Tri Wbowo Ardian, Ikhwan Luthfi Arga Buntara Arief Wahyudi Jadmiko Arini, Firlia Ayu Arrahman, Risma Fitri Ayu Asriadi Masnar Aulia Adha Arzaqina Avliya Quratul Marjan Avliya Quratul Marjan Avliya Quratul Marjan Avrilian, Putri Aria Azmi, Haikal Rizky Bintang Fachri Elnady Bunga, Bunga Camila, Faiza Daniel Happy Putra Darmadi, Ruri Firliani Darmuin, Darmuin Dewi, Elisa Aprilia Dian Luthfiana Sufyan Dina Sugiyanti, Dina Dinda Latifa Rinarto Dora Samaria Dwi Wahyuningtyas Elthon Gabriel Erna Harfiani Ezra Luga Fadhli Suko Wiryanto Fathiya Andara Fatmawati, Iin Fikriana, Chika Nur Fira Firgicinia Firlia Ayu Arini Gendis Fathia Fajarina Habieb, Salsabila Firdausiyah Nur Handini, Kania Noviyanti Hannanti, Herdara Hardiansyah, Angga Hartanti, Puspaningrum Dwi Herbawani, Chahya Kharin Inayatul Fajriyah Indra Kusuma Intania Sofianita, Nur Iwenda Nalendrya Jasmine Ramadina Djumantara Jevon, Ariel Bintang Jihan Juzailah Karamoy, Fernando Gabriel Katrin Roosita Kencanaputri, Salma Aulia Khairunnisa, Najwa Kharisma Wati Gusti Kharisma Wiati Gusti Khodijah Khodijah Khoirul Anwar Khoirul Anwar Kineisha, Phoebe Krisanti Nurbaiti Krisdiani, Ade Fatma Laila, Indah Mutiara Sab'a Lia Awalia Majida Luailiya, Nikmatul Marjan, Avliya Quratul Mayrlnn Trifosa Veronica Mayrlnn Trifosa Veronica Mohammad Syarrafah Muhammad Rizki Purnama Mulyadewi, Amelia Luthfiyah Mumtaz, Hilmy Nadine Nadine Nanang Nasrulah Nanang Nasrullah Nasrulloh, Nanang Naufal, Fandra Raditya Niken Meldy Puryanti Nilamwati Adelia Noviana, Virnanda Rahma Nuchar, Regina Ekidika Nur Hayati Nur Intania Sofianita Octaria, Yessi Crosita Olivia, Monica Viorafanti Olla Wilda Nasyiba Pamungkas, Rizqy Amanatul Husna Prasetyo Hadi Priyatno, Prima Dwi Purnama, Muhammad Rizki Puspareni, Luh Desi Putri Ramadhani, Syafhara Putri, Devia Amanda Quratul Marjan, Avliya Radiansyah Badrani Nursalam Rahayu, Sri Rahma, Farah Fitri Ramzy Arif Satriyo Bima Anggara Razi, Muhamad Alif Reza Mehdi Fauzi Rimbawan , Ririn Puspita Tutiasri Riskika, Febiani Ruri Firliani Rustiarini, Fabiola Shania Alicia Salsabila Firdausiyah Nur Habieb Serli Marlina Simajorang, Chandrayani Sintha Fransiske Sintha Fransiske Simanungkalit Sintha Fransiske Simanungkalit Siska Fransiske Simanungkalit Siti Sania Bilqis Sony, Aurelia Gracia Chiquita Sri Anna Marliyati Sri Sulaminingsih Sufyan, Dian Luthfiana Sufyan, Dian Luthfiana Sufyan, Dian Luthfiana Sulistiadi, Wahyu Syah, Muh Nur Hasan Taufik Maryusman Utami Wahyuningsih Utami Wahyuningsih Utami, Kery Wahyudi, Chandra Tri Wibowo, Aprilian Tri Wibowo Widayani Wahyuningtyas Widisantosa, Andrian Maulana Sungsang Wilis, Sekar Woro Wirayudha, Gibran Woro Nimas Gusti Nugraheni Yanda Bara Kusuma Yasmin, Salwa Yessi Crosita Octaria Yessi Crosita Octaria Yonita Laty Aisyah Zahra, Raisa Siti Zakiudin Munasir Zakiudin Munasir