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All Journal JURNAL GIZI INDONESIA Medical Journal of Indonesia Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Dunia Kesmas Pontianak Nutrition Journal (PNJ) Jurnal Bidan Cerdas Indonesian Journal of Medical Sciences and Public Health International Journal of Public Health Excellence (IJPHE) Journal of Global Nutrition Pontianak Nutrition Journal (PNJ)
Arif Sabta Aji
Alma Ata University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Veterinary Other

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Journal : Amerta Nutrition

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Pengembangan Biskuit “Prozi” Tinggi Protein dan Kaya Zat Besi untuk Ibu Hamil sebagai Upaya Pencegahan Stunting: Prozi Biscuit Development Dinda Yulia Nabilla; Dr. Arif Sabta Aji; Afifah Nufaisah; Wulana Saputri; Veriani Aprilia; Herwinda Kusuma Rahayu; Ryan Salfarino
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.2022.79-84

Abstract

Background: In the era of new normal during covid-19 pandemic, malnutrition such as protein-energy malnutrition and anemia in pregnant women are common in Indonesia. Increasing energy, protein, and iron intake need to take into account with providing nutritious complementary foods to optimize foetal development during pregnancy. Objectives: This study aimed to develop complementary food product known as Prozi biscuit by using local foods such as mackerel, soybeans, and moringa leaves so that can increase the level of protein and iron intake in biscuits. Also, support the stunting prevention program. Methods: Experimental research was carried out using a single factor and customized random sampling such as T1 (20%;80%), T2 (50%:50%), T3 (80%:20%) and one control formulation which contains 100% wheat flour or T0 (100%:0%). Comparison of ingredients was made using a mixture of flour (10% Moringa leaves, 20% soybean flour, 20% mackerel flour and 50% sweet potato flour) and wheat flour. Data analysis used the One Way ANOVA test to see differences in the content of macronutrients and iron. Results: The higher the proportion of mixed flour added to the formulation will increase the water, ash, protein and fat content and reduce the carbohydrate content of the biscuit. Partial substitution of wheat flour had a significant effect in protein and iron content of the “Prozi” biscuit (6-11% and 1.56-2.73 mg/100 g) (P<0.05). Conclusions: The addition of this mixed flour has a positive effect on increasing protein and iron levels in biscuits. The development of "Prozi" biscuits can be used as PMT biscuits for pregnant women to provide additional protein and iron intake to prevent anemia during pregnancy and prevent stunting.
Hubungan Tingkat Pengetahuan dan Minat Masyarakat Terhadap Pelayanan Gizi Berbasis Gen di Indonesia: Hubungan Tingkat Pengetahuan dan Minat Masyarakat dengan Pelayanan Gizi Berbasis Gen di Indonesia Khouridhiya, Mumtaz; Aji, Arif Sabta; Herawati, Herni Dwi; Purnamasari, Sintha Dewi; Listiyana, Fani; Wulandari, Fatma Annisa; Surendran, Shelini
Amerta Nutrition Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2.2024.222-229

Abstract

Background: The rapid technological development has led to the emergence of gene-based nutrition services, which hold promise in reducing the prevalence of Non-Communicable Diseases (NCDs). However, a considerable portion of the population remains unaware of these innovative nutrition services. Objectives: This study aims to identify the correlation between the extent of public knowledge and their interest in gene-based nutrition services in Indonesia. Methods: This study used a cross-sectional design. This study was conducted online via the Qualtrics Survey platform during May-June 2023. The determination of the sample used a cluster sampling technique across five provinces in Indonesia. The research instrument used a questionnaire on socio-demographic characteristics and a validated structured questionnaire assessing knowledge and interest levels in gene-based nutrition services. Statistical data analysis employed the Chi-Square test. Results: This study involved a total of 439 respondents from five provinces in Indonesia. The majority of the respondents exhibited low levels of knowledge (51.7%) and interest (55.4%) in gene-based nutrition services. A statistically significant association was observed between knowledge and interest in gene-based nutrition services (p-value=0.029, PR=1.5, 95% CI=1.04-2.22). Conclusions: The findings of this study underline a relationship between the extent of knowledge and the level of interest in gene-based nutrition services in Indonesia. To increase public interest, it is necessary to increase knowledge regarding gene-based nutrition services through online media, nutritionists or print media that discuss nutrigenetics and nutrigenomics.
Pengaruh Teknik Penanakan Beras Terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi Dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made From Sorghum, Mocaf, Glucomannan, and Moringa Flour Sailendra, Nova Veronika; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Djidin, Radhiyya Tsabitah; Rahmawati, Sri; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.356-362

Abstract

Background: Rice cooking is the process of rice making with several cooking stages and types such as using rice cookers and steamers. This analog rice innovation aims to increase the nutritional value, food diversification, and functional foods. Objectives: To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, and overall appearance) and fluffiness levels between analog rice and C4 rice. Methods: This experimental research used a Completely Randomized Design (CRD) on analog rice resulting from the best treatment (P2) with an additional composition of 2 gram of Moringa flour. The cooking techniques used rice cookers and steamers for cooking both analog rice and C4 rice. A total of 25 semi-trained panelists were selected to identify sensory evaluation and the fluffiness levels of the product. The statistical analysis used the Mann-Whitney test with the help of SPSS version 23.0. Results: Cooking techniques using a rice cooker and a steamer influenced the sensory evaluation tests (color (p=0.004), texture (p=0.002), and overall appearance (p=0.006)) and fluffiness levels (p=0.004) for analog rice. However, cooking techniques did not influence the sensory evaluation test for taste (p=0.396) and aroma (p=0.058). The sensory tests such as color (p=0.607), texture (p=0.578), overall appearance (p=0.701), taste (p=0.482) and aroma (p=0.216) and the level of fluffiness in C4 rice (p=0.891) did not show differences. Conclusions: The steaming cooking technique influences the preference and fluffiness levels of analog rice. Cooking analog rice with the steaming technique is highly recommended in order to increase consumer preference.
Analisis Kandungan Asam Fitat dan Tanin Nasi dari Beras Analog Berbasis Pangan Lokal sebagai Alternatif Pangan Fungsional: Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as an Alternative Functional Food Rahmawati, Sri; Sabta Aji, Arif; Saloko, Satrijo; Aprilia, Veriani; S. Djidin, Radhiyya Tsabitah; Sailendra, Nova Veronika; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.344-349

Abstract

Background: Analog rice is an alternative food diversification that has rice-like characteristics. Various food ingredients can be utilized to produce analog rice as functional and healthy foods. Objectives: This study aims to identify the effect of cooking techniques on the phytic acid and tannin content of analogous rice (made from sorghum, mocaf, glucomannan, and moringa flour) and C4 rice. Methods: This experimental research used RAL for two treatments, namely cooking rice with a steamer and a rice cooker. This research was conducted in October-November 2022 at the Chem-mix Pratama Laboratory. The sample used analog rice and C4 rice for phytic acid and tannin content analysis using the Infrared Spectrophotometry and UV-S Spectrophotometry methods. Results: The highest phytic acid content of analog rice cooked using a rice cooker and a steamer was 6.64 mg and 4.75 mg respectively. The highest average tannin content of analog rice cooked using a rice cooker and a steamer was 18.35 mg and 19.55 mg respectively. The highest phytic acid content of C4 rice cooked using a rice cooker and a steamer was 7.43 mg and 9.01 mg respectively. The tannin content of C4 rice cooked using e rice cooker and a steamer was 4.45 mg and 9.11 mg respectively. Conclusions: The phytic acid content of analog rice is lower than in C4 rice. The tannin content of analog rice is higher than C4 rice. Tannin content reduction in analog rice needs to be studied further.
Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour Khoirunnisah, Frisqi Meilany; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Sailendra, Nova Veronika; Djidin, Radhiyya Tsabitah S.; Rahmawati, Sri
Amerta Nutrition Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i4.2024.506-512

Abstract

Background: Rice cooking techniques determine the physical properties acceptance. A healthy diabetic diet such as the consumption of analog rice with the benefits of functional food can help control blood sugar. Thus, the physical properties of analog rice are important.  Objectives: To determine the effect of cooking techniques on the physical properties (texture and color) of analog rice made from sorghum, Modified Cassava Flour (Mocaf), glucomannan, and moringa flour.  Methods: This experimental study used a completely randomized design (CRD). It used two rice cooking treatments (steamer and rice cooker) on analog rice and C4 rice with two repetitions of both treatment and analysis. This research was conducted during October-November 2022. The physical properties of rice, namely texture and color were tested using a texture analyzer and chroma meter. Data were analyzed statistically using the Mann-Whitney test with the help of SPSS version 23.0.  Results: The cooking technique did not affect the rice texture in terms of hardness bite 1, springiness, and chewiness of both analog rice and C4 rice (p-value>0.05). However, the cooking technique affected the color of analog rice (p-value<0.05), but it did not apply to C4 rice (p-value>0.05).  Conclusions: Both steaming and rice cooker techniques do not affect the physical texture of analog rice and C4 rice. However, the cooking techniques significantly influence the color of analog rice. The addition of moringa leaves to analog rice shows a significant difference in the color of both analog rice and C4 rice.
Interaksi antara Status Indeks Massa Tubuh sebelum Hamil dan Kenaikan Berat Badan selama Hamil terhadap Antropometri Bayi Lahir di Sumatera Barat, Indonesia: The Interaction between Pre-Pregnancy Body Mass Index Status and Gestational Weight Gain on Newborn Anthropometry Outcomes in West Sumatera, Indonesia Anugerahwati, Ammara Asya; Aji, Arif Sabta; Afifah, Effatul; Lestari, Prasetya; Lipoeto, Nur Indrawaty
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.208-217

Abstract

Background: Mother's nutritional status before and during pregnancy plays an important role in fetal growth and development. The prevalence of Low Birth Weight (LBW) incidence in West Sumatra has increased from 3.11% (2019) to 3.4% (2021). Objectives: To analyze the interaction between pre-pregnancy BMI status and gestational weight gain on newborn anthropometry in West Sumatra. Methods: This is a secondary data analysis study from the Vitamin D Pregnant Mother (VDPM) 2018 study with a prospective cohort design and the follow-up analysis was in February-April 2024. This study involved 175 pregnant women and newborns who met the predetermined criteria. Variables examined included pre-pregnancy BMI status, gestational weight gain, and newborn anthropometry. Data analysis used Kruskal Wallis, Spearman correlation test, and multivariate General Linear Model (GLM). Results: Research findings showed a correlation between pre-pregnancy BMI and gestational weight gain (p-value 0.049, r=-1.4). Pre-pregnancy BMI correlated with birth weight (p-value=0.003, r=0.2) and body length (p-value=0.045, r=0.1), but not with head circumference (p-value=0.054). Gestational weight gain had no significant relationship with newborn anthropometry (p-value 0.512 for birth weight, p-value 0.368 for body length, and 0.368 for head circumference). No interaction was found between pre-pregnancy BMI and gestational weight gain status on newborn anthropometric measurements with a p-value of 0.739 for birth weight, 0.377 for body length, and 0.175 for head circumference. Conclusions: The results show no interaction between pre-pregnancy BMI status and gestational weight gain on newborn anthropometry. Women are encouraged to pay attention to nutrition before and during pregnancy to optimize maternal and infant health.
Hubungan Status Lingkar Lengan Atas Ibu Hamil dengan Antropometri Bayi Baru Lahir di Sumatera Barat, Indonesia: The Relationship between Mid Upper Arm Circumference and Newborn Anthropometry Outcomes in West Sumatera, Indonesia Mulyono, Andriani; Aji, Arif Sabta; Irwanti, Winda; Afifah, Effatul; Lipoeto, Nur Indrawaty
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.151-161

Abstract

Background: Mid-upper Arm Circumference (MUAC) during pregnancy is used to determine Chronic Energy Deficiency (CED). Pregnant women with CED are at risk of giving birth with Low Birth Weight (LBW), short, and wasting babies. Data from the West Sumatra Health Office show that the number of women suffering from continues to increase. The percentage of LBW per 1000 live births is also high and has not decreased significantly. Objectives: To determine the relationship between MUAC and newborn anthropometry outcomes in West Sumatera, Indonesia. Methods: This research used secondary data from the VDPM Cohort Study with 184 pairs of mothers and babies. The variables taken in this study were MUAC, Birth Weight (BWG), Birth Body Length (BLG), Birth Head Circumference (HDC), and Small for Gestational Age (SGA). Data analysis used descriptive analysis, Spearman Correlation, and Wilcoxon tests. Results: There was a significant positive correlation between MUAC and the anthropometry of newborn babies (p-value<0.05, for all comparisons). The greater the MUAC, the greater the anthropometry outcomes. However, the correlation was weak. There was a significant relationship between MUAC and SGA (p-value≤0.001). Babies with appropriate gestational age (AGA) had normal MUAC status and women who had CED status most likely gave birth to a baby with an SGA status. Conclusions: The MUAC status of pregnant women determines newborn anthropometry outcomes. Therefore, mothers can prepare for pregnancy by maintaining their health and nutritional status. Further studies are needed to confirm these findings.
Pengembangan Produk Brownies Labu Kuning (Cucurbita Moschata) dengan Substitusi Pemanis Alami Daun Stevia (Stevia Rebaudiana) sebagai Pangan Fungsional: Product Development of Yellow Pumpkin (Cucurbita Moschata) Brownies with the Natural Sweetener Substitution of Stevia Leaves (Stevia Rebaudiana) as a Functional Food Aji, Arif Sabta; Nurjanah, Raudah
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.186-198

Abstract

Background: Diabetes Mellitus is a global health problem. The prevalence of Type 2 diabetes mellitus (T2DM) in Indonesia reached 24.11%. High sugar consumption increases diabetes risk. Therefore, steamed brownies sweetened with stevia and pumpkin can be a healthy alternative snack. Objectives: To analyze the influence of the substitution of stevia sweetener and addition of yellow pumpkin in the steamed brownies product on water content, ash, nutritional value, total sugar, sensory evaluation, β-carotene, and antioxidant activity. Methods: This study used a single factor completely randomized design with four treatments: P0 (100% cane sugar and 0% stevia), P1 (50% and 50%), P2 (75% and 25%), and P3 (0% and 100%). Total sugar content was analyzed using the anthrone-sulfate test, antioxidant activity with 1-Diphenyl-2-Picrylhydrazyl (DPPH), β-Carotene using spectrophotometry, and sensory evaluation with the hedonic test. Data were analyzed using ANOVA and Duncan tests to determine the most significant treatment. Results: Substitution of cane sugar with stevia significantly affected the nutritional value, water content, ash, protein, fat, carbohydrate, and energy (p-value<0.001). β-Carotene levels and antioxidant activity also increased, with the highest levels in P3 (74.21 µg/100 g and 22.46%). Stevia affected the taste, aroma, and texture (p-value<0.001) but it’s not significant for color (p-value=0.712). Total sugar decreased with the addition of stevia (p-value<0.001). The IC50 results of antioxidant activity were very strong at 11.40 μg/mL. Conclusions: Using stevia in yellow pumpkin brownies (BrowPumpVi) reduces the total sugar content, increases antioxidant activity, and influences taste, aroma, texture, and β-Carotene levels but does not affect the color.
The Association of Current Knowledge, Involvement and Confidence Levels on Gene-Based Nutrition Services among Nutrition Workers in Indonesia: Hubungan Pengetahuan tentang Pelayanan Gizi Berbasis Gen dengan Keterlibatan dan Kepercayaan Diri Tenaga Gizi di Indonesia Farhan, Alfina Ulfah; Hafizhah, Rafiqah Dwita; Aji, Arif Sabta; Kurniasari, Yulinda; Herawati, Herni Dwi; Zulfa, Ifana Fitria; Putri, Sintia Aurilia; Alfiana, Rina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.116-123

Abstract

Background: The knowledge, involvement, and self-confidence of nutrition professionals are highly required in the implementation of gene-based nutrition services. The limited number of nutrition professionals applying gene-based nutrition services poses a unique challenge in the developmental process of gene-based nutrition services in Indonesia. Objectives: This study aims to identify the association between the knowledge, engagement, and confidence levels of nutrition workers with gene-based nutrition services in Indonesia. Methods: This cross-sectional study was conducted in May-June 2023. The participants consisted of nutrition workers from five provinces in Indonesia. The instrument of this study used structured questionnaires encompassing socio-demographic information, knowledge, engagement, and confidence levels of nutrition workers distributed using the Qualtrics Survey platform. Data analysis employed the chi-square test with the help of Statistical Package for the Social Sciences (SPSS) version 25.0. Results: This study involved a total of 423 respondents. Findings indicated that 53.4% of nutrition workers possessed limited knowledge, 60.0% exhibited minimal engagement, and 51.8% held low confidence levels in gene-based nutrition services. Notably, a significant correlation was identified between knowledge and confidence in gene-based nutrition services (p=0.001; PR=2.0; CI=1.35-2.94). Additionally, a significant association was present between knowledge and engagement in gene-based nutrition services (p=0.001; PR=2.00; CI=1.34-2.96). Conclusions: This study highlights the association of low nutritionists' knowledge with low personal involvement and confidence levels to gene-based nutrition services in Indonesia. Nutrition professionals are encouraged to enhance their grasp of genetics and its relevance to nutrition through dedicated training, participation in seminars, and ongoing education initiatives.
Exploring Knowledge of Gene-Based Nutrition Services Among Indonesian Nutritionists: Gambaran Pengetahuan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia Zulfa, Ifana Fitria; Aji, Arif Sabta; Rahayu, Herwinda Kusuma; Paramashanti, Bunga Astria; Hafizhah, Rafiqah Dwita; Putri, Sintia Aurilia; Alfiana, Rina; Farhan, Alfina Ulfah; Surendran, Shelini
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.283-292

Abstract

Background: Individuals possess unique genes that influence their susceptibility to diseases and their response to dietary interventions. The emergence of nutritional genomics has made it possible to identify disease predispositions and mitigate risks through gene-based dietary guidance. Consequently, understanding gene-based nutrition services is crucial for nutritionists, as it facilitates the integration of genetic insights into dietary recommendations. Objectives: This study aims to evaluate the familiarity of dietitians in Indonesia with gene-based nutrition services. Methods: Employing a qualitative approach with a phenomenological orientation, this study was conducted in DKI Jakarta, Jawa Barat, Jawa Tengah, Jawa Timur, and DI Yogyakarta. Purposive sampling was employed, involving a total of seven nutritionists. Data were gathered through in-depth interviews conducted both in person and online via Zoom meetings. Thematic analysis was carried out utilizing Nvivo 12.0. Results: The knowledge of nutritionists regarding nutritional genomics is limited. While they could explain fundamental concepts, their understanding lacked depth. Similarly, their comprehension of gene-based nutrition services was restricted, leading to uncertainties about their role in such services. Nutritionists generally expressed positive attitudes towards gene-based nutrition services, recognizing their significance and advocating for their provision by relevant agencies. There was a strong interest among nutritionists in offering gene-based nutrition services and a willingness to expand their understanding of nutritional genomics. Conclusions: The knowledge of nutritionists regarding gene-based nutrition services remains insufficient. There is a need for nutritionists to undergo training, attend seminars, and enhance their understanding of nutritional genomics in academic settings.
Co-Authors Afifah Nufaisah Alfiana, Rina Alkaririn, M Robby ANAFRIN YUGISTYOWATI Anugerahwati, Ammara Asya Aprilia, Veriani Asri Meidyah Agustin Desi Nurmilah Dian Yustika Rini Dina Seftina Dinda Yulia Nabilla Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Effatul Afifah. Eka Nuryandini Eka Nuryandini Esti Nurwanti Esti Nurwanti Esti Nurwanti Farhan, Alfina Ulfah Fauziah Putri, Novita Febrining Tias Hafizhah, Rafiqah Dwita Haidiyanti, Julistin Hastrin Hositanisita Hendras Bintari Herawati, Herni Dwi Herni Dwi Herawati Herwinda Kusuma Rahayu Herwinda Kusuma Rahayu Hidayanti, Misna Hidayati, Misna Ika Wahyuningsih Ika Wahyuningsih Indriyani, Riska Junaida Astina Khoirunnisah, Frisqi Meilany Khouridhiya, Mumtaz Kurniasari, Yulinda Lestari, Prasetya Lestari, Wiji Indah Listiyana, Fani M Robby Alkaririn Majid, Vivi Meiliza Maria Theodora Natalia Hurint Miftahul Jannah Mirza Hapsari Sakti Titis Penggalih Mulyono, Andriani Mumtaz, Hammada Hanifia Munawaroh, Siti Raudah MZ, Rama Beka Sariy Nabiella, AD Nabiil Ikbaar Maulana Nabilla Rachmah Nidya Ikha Putri Nur Indrawaty Lipoeto Nur Indrawaty Lipoeto Nurinda, Eva Nurjanah, Raudah nurlita, safira Nurunniyah, Siti Paramashanti, Bunga Astria Paramita, Dyah Pradnya Purnamasari, Sintha Dewi Putri Kurniawati, Putri Putri, Faizah Rahma Putri, Sintia Aurilia Rachmah, Qonita Raden Mohamad Herdian Bhakti Rahayu, Herwinda Kusuma Ranne Balqis Rauza Sukma Rita Riyanti, Hanifa Aulie Safila Rosi Novita Ryan Salfarino S. Djidin, Radhiyya Tsabitah Safarina G Malik Sailendra, Nova Veronika Sampurno, Edi Samutri, Erni Sari, Pramitha Sari, Sintha Dewi Purnama Sativa, Rani Risa Satrijo Saloko Satrijo Saloko Seftina, Dina Septiyana, Sorra Milwayani Siti Helmyati Sitti Patimah Sorra Milwayani Septiyana Sorra Milwayani Septiyana Sri Wahyuni Surendran, Shelini Syuja Rafiqi Arifin Triastanti, Resti Kurnia Triska Susila Nindya Triwahyuni, Novi Veriani Aprilia Veriani Aprilia Veriani Aprilia Veriani Aprilia Vivi Meiliza Majid Wahyuningsih Winda Irwanti, Winda Wulana Saputri Wulandari, Fatma Annisa Yhona Paratmanitya Yuliani Yuliani Yulinda Kurniasari Yulinda, Rahmawati Yusrawati Yusrawati Zulfa, Ifana Fitria