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All Journal Jurnal Pangan dan Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Ilmu Pangan dan Hasil Pertanian ARKESMAS [Arsip Kesehatan Masyarakat] GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Epidemiologi Kesehatan Komunitas Al-sihah: The Public Health Science Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL ILMIAH KESEHATAN SANDI HUSADA SABDAMAS JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Jurnal Bakti Masyarakat Indonesia Community Empowerment Journal of Food Technology and Health Nutrisia Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Kesehatan Sandi Husada
Nasrulloh, Nanang
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Faktor Risiko Kejadian Stunting Pada Balita Di Kabupaten Indramayu Amar, Muhammad Ikhsan; Nasrulloh, Nanang; Puspita, Ikha Deviyanti; Fatmawati, Iin; Maharani, Rafiah
Jurnal Epidemiologi Kesehatan Komunitas Vol 9, No 1 : Februari 2024
Publisher : Master of Epidemiology, Faculty of Public Health, Diponegoro University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jekk.v9i1.16431

Abstract

Latar Belakang: Stunting masih menjadi masalah gizi utama yang dihadapi Indonesia khususnya Kabupaten Indramayu. Tujuan penelitian ini adalah untuk menganalisis faktor risiko kejadian stunting pada balita di Kabupaten IndramayuMetode: Penelitian ini menggunakan desain studi Case-Control (kasus-kontrol. Teknik pengambilan sampel penelitian ini yaitu purposive sampling. Populasi dalam penelitian ini adalah seluruh anak usia 24-59. Besar sample Berdasarkan perhitungan uji beda proporsi adalah 100 anak dengani perbandingani besari sampeli kasus dengan kontrol yaitu 1 : 1. Instrumen penelitian yaitu kuesioner yang sudah divalidasi. Pengolahan data menggunakan analisis bivariat menggunakan uji Chi-Square dan multivariat menggunakan uji regresi logistik ganda (a = 0,05)Hasil: Hasil akhir dari model presiksi terdapat 4 variabel yang Berhubungan dengan stunting yaitu Umur Ibu dengan OR 95%Cl (5,123 (1,855-14,148), pendidikan Ibu dengan OR 95%Cl = 3,608 (1,186-10,975), Pengetahuan dengan OR 95%Cl = 3,112 (1,211-7,955) dan variable ASI Eksklusif dengan OR 95%Cl 3,435 (1,297-9,092).Kesimpulan: Program intervensi kesehatan masyarakat secara daerah dan pemangku kepentingan yang bekerja untuk memperbaiki gizi anak harus fokus pada faktor-faktor penentu ini untuk mengurangi stunting
Pengaruh Food Bar Berbasis Daun Katuk dan Daun Torbangun pada Profil Toksisitas Tikus Putih: The Effect of Food Bars Made from Katuk Leaf and Torbangun Leaf on the Toxicity Profile of White Rats Baskara, Shelfia Chakarita; Nasrulloh, Nanang; Marjan, Avliya Quratul
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.2024.336-343

Abstract

Background: Various herbal plants that grow in Indonesia, such as katuk leaves and torbangun leaves, are known to have many health benefits. These two plants contain important compounds such as vitamins, minerals and antioxidants which are beneficial for human health. Based on previous research, katuk leaves and torbangun leaves have been proven to increase breast milk production. However, studies regarding the benefits and potential toxicity of using these two herbal plants in experimental animals are still very limited. Therefore, this study was conducted to comprehensively evaluate and identify the toxicity profile observed in white rats after the administration of herbal supplements based on katuk leaves and torbangun leaves. This information is important to assess the safety of using these herbal preparations. Objectives: This study aimed to determine the level of safety and identify symptoms of toxicity in food bars containing katuk and torbangun leaf flour in male Wistar white rats. Methods: This study used a quantitative method with a true experimental design. The study samples consisted of 32 white mice divided into two groups. The rats were given food bars with katuk and torbangun leaf flour with doses ranging from 1.75 mg/kgBW to 17.5 mg/kgBW. Observations were made for 14 days regarding symptoms of toxicity, such as skin and fur changes, seizures, tremors, coma, and death. The statistical tests used were the normality test, homogeneity test, and hypothesis testing (ANOVA). Results: The results of the study showed that administering a food bar with katuk and torbangun leaf flour did not induce symptoms of toxicity in white rats. There was no significant difference in the mean body weight of mice between the two groups (p-value=0.109; p-value>0.05). Conclusions: Food bars with katuk and torbangun leaf flour did not have toxic properties and is safe to consume. Symptoms of toxicity were not evident in white mice given the food bar.
Keamanan dan Kualitas Makanan Pendamping ASI (MPASI) Ransum Bencana dengan Teknologi Pengemasan Retort Pouch: Safety and Quality of Complementary Food (MPASI) as Disaster Emergency Rations Using Retort Pouch Packaging Technology Nasrulloh, Nanang; Fatmawati, Iin; Mochni, Richard Endang Srihari
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.2024.200-207

Abstract

Background: Natural disaster is frequently causing disruptions to food availability, including complementary food (MPASI) for toddlers. Therefore, innovation in MPASI as disaster emergency rations with long shelf life and safe for consumption is required through retort pouch packaging technology. Objectives: This research aimed to evaluate safety and quality of MPASI using retort pouch technology during different storage periods. Methods: The experiment was carried out using a single-factor Completely Randomized Design (CRD) method. The treatment factor used was storage periods of 7, 14, and 21 days with 2 repetitions. Analysis of nutritional content including moisture, carbohydrate, protein, fat, and ash as well as safety aspects was carried out through total bacteria count test using the pour plate method. The preparation of MPASI included formulating ingredients such as rice, egg, carrot, green onion, and butter, followed by packaging in retort pouches, sealing, and sterilizing at 121.5°C for 15 minutes. The data analysis used was Analysis of Variance (ANOVA) to determine significance among treatments. Results: The results showed that there was no significant effect of the storage periods on the nutritional content of carbohydrates (p-value = 0.272), protein (p-value = 0.730), fat (p-value = 0.748), ash (p-value = 0.848), and moisture (p-value = 0.806). Similarly, there was no significant effect of storage periods on total bacteria count where the value was still in safe limits (<10 colonies/g). Conclusions: Retort pouch packaging showed the potential to increase the shelf life of MPASI as well as maintain safety and quality.
Status Gizi dan Faktor Lainnya dengan Produktivitas Kerja Tenaga Kerja Pada Masa Pandemi Covid-19 Sintha Fransiske Simanungkalit; Nanang Nasrulloh; Iin Fatmawati
Jurnal Ilmiah Kesehatan Sandi Husada Vol 11 No 2 (2022): Jurnal Ilmiah Kesehatan Sandi Husada
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Akademi Keperawatan Sandi Karsa (Merger) Politeknik Sandi Karsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35816/jiskh.v11i2.802

Abstract

Introduction: Labor is everyone who can do work to produce goods and services to meet their own needs and for society. Objective: Mencari's relationship between nutritional status, disease history, work motivation, and work discipline with productivity during the Covid-19 pandemic. Method: This type of research uses a cross-sectional research design. The population of this study was the entire non-lecturer workforce, and the sample in this study was 30 people. Results: Uji bivariate obtained a relationship between nutritional status (p= 0.03), work motivation (p = 0.04) with work productivity. Conclusion: A person with a normal nutritional status, good work motivation, and good work discipline can improve labor productivity. Companies are advised to pay attention to the nutritional status of work motivation and discipline.
A Cross-Sectional Study on the Risk Factors of Overnutrition Status among Junior High School Students Ayuningtyas, Dyah; Arini, Firlia Ayu; Fauziyah, A'immatul; Nasrulloh, Nanang
Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Vol 17 No 1 (2025): JIKM Vol. 17, Issue 1, February 2025
Publisher : Public Health Undergraduate Program, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52022/jikm.v17i1.523

Abstract

Abstract Background: Overweight status in adolescents is known to have a high prevalence and continues to grow every year. This trend increased by 5.2% among adolescents aged 13-15 in Indonesia, and the Bekasi Regency has the fourth highest prevalence in West Java Province. Over time, changes in the quality and quantity of diet and lifestyle can be a factor in the occurrence of overweight status in adolescents. This study aims to determine the relationship between ultra-processed food consumption habits, physical activity, and sleep duration with overweight status in adolescents at Junior High School 1 South Tambun. Method: This study used an analytic observational method with a cross-sectional design. The study population comprised 160 students in grades 7 and 8 at State Junior High School 1 South Tambun, and a sample of 113 respondents using a stratified random sampling technique. Research data were obtained directly through anthropometric measurements and filling out questionnaires. Data were analysed using univariate and bivariate analysis with the Chi-Square statistical test. Result: The percentage of overnutrition status in adolescents was 28.3%. Based on data analysis through the Chi Square test, the relationship between ultra-processed food consumption habits and overweight status (p=0.270), physical activity and overweight status (p=0.306), and sleep duration with overweight status (p=0.771). Conclusion: Consumption habits of ultra-processed foods, physical activity, and sleep duration are not associated with overweight among Junior High School 1 South Tambun adolescents. The high percentage of overnutrition status in this study suggests that adolescents should adopt a healthy diet and lifestyle to prevent an increase in the prevalence of overnutrition status.
Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2: The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus Lestari, Hana Tri; Fauziyah, A'immatul; Nasrulloh, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.64-75

Abstract

Background: Basic Health Research (2018) reported that the prevalence of diabetes mellitus (DM) among individuals aged 15 years and older is 8.5%, with 90–95% of them being type 2 diabetes mellitus (DMT2). Therefore, corrective action through food modification is needed to control blood glucose. Sago and sorghum contain resistant starches that can enhance glycemic and insulin response. Objectives: To analyse the effect of the proportion of sago flour and sorghum flour on resistant starch, nutritional content, and organoleptic properties of cookies designated for T2DM. Methods: This study employed a Complete Randomised Design with 5 variations of sago flour and sorghum flour treatment, namely F1 (100%:0%), F2 (75%:25%), F3 (50%:50%), F4 (25%:75%), and F5 (0%:100%), each replicated twice. The analysis of resistant starch and nutritional content utilised a one-way ANOVA test, followed by the Duncan test for significant differences. Organoleptic properties were assessed using the Kruskal Wallis test. The best formulations were determined based on the De Garmo method. Results: The results revealed significant differences in resistant starch (p-value=0.002), protein (p-value<0.001), carbohydrate (p-value=0.012), and ash content (p-value=0.005). No significant differences were observed in fat (p-value=0.514), moisture content (p-value=0.881), colour (p-value=0.891), aroma (p-value=0.061), texture (p-value=0.164), and taste (p-value=0.421). The F2 formulation emerged as the best, containing 6.31% resistant starch, 7.34% protein, 23.69% fat, 50.95% carbohydrates, 16.19% moisture content, and 1.84% ash content. Conclusions: The proportion of sago flour and sorghum flour significantly affected the content of resistant starch, protein, carbohydrates, and ash content, but not fat, moisture content, and organoleptic properties.
Potensi Sirop Umbi Yakon sebagai Prebiotik Dadih Susu Sapi untuk Asupan DMT2 Fadila, Dera Nurul; Nasrulloh, Nanang
JURNAL NUTRISIA Vol 25 No 2 (2023): September 2023
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v25i1.283

Abstract

Background: The prevalence of people with Type 2 Diabetes Mellitus (T2DM) is ≥90% of the total diabetics worldwide. The formulation of dadih of cow’s milk with the addition of yacon tuber syrup can potentially be a synbiotic product. Consumption of synbiotic products in people with T2DM can provide a glycemic control effect. Objective: Analyzed the effect of adding yacon tuber syrup on total lactic acid bacteria (LAB), pH, total acid, and acceptability of cow’s milk dadih. Method: The research design was experimental with a single-factor completely randomized design (CRD) and three repetitions. The method used to analyze the total LAB test uses total plate count (TPC), the pH test using a pH meter, the total acid test using the acid-base titration method, and the acceptability test using an organoleptic test with a hedonic scale (1-9). Results: the addition of yacon tuber syrup affected the pH value (p= 0,016). While, it did not show a significant effect (p>0,05) between the addition of yacon tuber syrup on total LAB, total acid, and organoleptic. Conclusion: Product F2 with added 20% yacon tuber syrup was the best formula with the highest total LAB and acceptability.
Application of Gamma Rays Irradiation to Reduce Purine Base of Adenine and Hypoxanthine Content on Melinjo Chips (Gtnetum Gnemon L) Nasrulloh, Nanang
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3365

Abstract

Background : Melinjo (Gnetum gnemon L) chips  known as popular snack among Indonesian. This kind of chips often associated with high uric acid level in the blood that is influenced by high level of purine. Therefore, an additional process is required to reduce purine content. It can increase acceptability and safety to consumer particularly for people  with a previous history of hyperuricemia or gout. Objective : To determine and analyze the effect gamma ray irradiation on purin content of adenine and hypoxanthine including quuality properties of melinjo chips. Method : Research design apllied completely randomized design. Level of purin adenina and hypoxanthine analyzed using HPLC-UV. Chemical properties obtained using proximate analysis. In addition, hedonic sensory analysis test was applied in order to determine acceptability of the product. Result: Gamma ray irradiation conclusively can reduced purine base of adenine and hypoxanthine level approximately up to 17,82%. The higher dose of ray, the lower the purine level. Gamma ray effect significantly on the anorganic elements, fat, protein, and carbohydrate contents of the melinjo chips, along with its texture, appeareance and flavor. Conclusion : Irradiation reduced significantly purine base of adenine and hypoxanthine, nutritional content and organoleptic properties of melinjo chips. Keyword : Adenine; Gamma Ray; Gnetum gnemon L; Hypoxanthine; Irradiation
Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali Nasrulloh, Nanang; Amar, Muhammad Ikhsan; Simanungkalit, Sintha Fransiske
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.8521

Abstract

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P 0.05) on ash, protein, fat, carbohydrate, and fiber content in tempeh. However, the proportion does not affect (P 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color. 
Pengaruh Penambahan Residu Jus Jeruk terhadap Sifat Fisikokimia dan Organoleptik Konnyaku untuk Penderita Obesitas Otje, Talitha Ambarsary; Nasrulloh, Nanang Nasrulloh; Ilmi, Ibnu Malkan Bahrul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8966

Abstract

Based on RISKESDAS 2018, the incidence of obesity in Indonesia has increased from 10.5% (2007) to 21.8% (2018) (Ministry of Health RI, 2018).) Improper eating patterns such as high intake of fat and sugar trigger obesity. Therefore, alternative snacks are needed to overcome obesity. The research method used was a one-factor Completely Randomized Design (CRD) with two repetitions. Konnyaku formula is divided into 3, namely F1 (konnyaku flour: 2.5% and remaining orange juice 10.23%); F2 (konnyaku flour : 3,41% and the remaining orange juice 9,37%); and F3 (konnyaku flour: 4.26% and remaining orange juice 8.52%). The data analysis used in this study was analysis of variance (ANOVA) and Duncans Multiple Range Test (DMRT) follow-up analysis. Organoleptic test using Kruskal Wallis test. The selected formula was determined based on the exponential comparison method (MPE) which was then compared with the control formula using the pairing T test. The results of the analysis showed that the addition of the proportion of porang flour and orange juice residue had no significant effect on the chemical properties of water content (p=0.818); ash content (p=0.488); carbohydrate content (p=0.086); and dietary fiber content of konnyaku (p=0,988). There was no significant difference in the physical properties of gel strength (p=0.368) but in syneresis there was a significant difference (p=0.000). The results of the organoleptic test showed that there was a significant difference in the orange juice residue on color (p=0.002), texture (p=0.000), aroma (p=0.023), and taste (p=0.005).Berdasarkan RISKESDAS 2018, tingkat kejadian obesitas di Indonesia mengalami peningkatan dari 10,5% (2007) hingga mencapai 21,8% (2018). (Kemenkes RI, 2018). Pola makan tidak tepat seperti asupan tinggi lemak dan gula memicu kejadian obesitas. Oleh karena itu diperlukan kudapan alternatif untuk mengatasi obesitas dari komoditas jelly yaitu konnyaku. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) satu faktor dengan dua kali pengulangan. Formula konnyaku dibedakan menjadi 3 dengan masing-masing tingkat presentase tepung konnyaku dengan residu jus jeruk adalah F1 (tepung konnyaku : 2,5% dan residu jus jeruk 10,23%); F2 (tepung konnyaku : 3,41% dan residu jus jeruk 9,37%); serta F3 (tepung konnyaku : 4,26% dan residu jus jeruk 8,52%). Analisis data yang digunakan penelitian ini adalah analisis ragam (ANOVA) dan analisis lanjutan Duncans Multiple Range Test (DMRT).Uji organoleptik menggunakan uji Kruskal Wallis. Penentuan formula terpilih dilakukan berdasarkan metode perbandingan eksponensial (MPE) yang kemudian dibandingkan dengan formula kontrol menggunakan uji pairing T test. Hasil analisis menunjukkan bahwa penambahan proporsi tepung porang dan residu jus jeruk tidak berpengaruh nyata terhadap sifat kimia kadar air (p=0.818); kadar abu (p=0,488); kadar karbohidrat (p=0,086); dan kadar serat pangan konnyaku(p=0,988). Hasil pada sifat fisik kekuatan gel tidak terdapat perbedaan nyata (p=0,368) namun pada sineresis terdapat perbedaan nyata (p=0,000). Hasil uji organoleptik menunjukan bahwa terdapat perbedaan nyata pada konnyaku residu jus jeruk terhadap warna (p=0.002), tekstur (p=0.000), aroma (p=0.023), dan rasa (p=0.005). Formulasi terpilih dari penelitian ini adalah konnyaku F1 karena memiliki produk dengan kadar serat pangan tertinggi, aktivitas antioksidan tertinggi, kekuatan gel tertinggi dan tingkat kesukaan (terdiri atas parameter warna, aroma, rasa dan tekstur) yang tinggi.
Co-Authors A'immatul Fauziyah Andri Pramesyanti Andri Pramesyanti Pramono Astagina Sekar Sakti Atikah Ammar Hanif Avliya Quratul Marjan Ayuningtyas, Dyah Baskara, Shelfia Chakarita Budhi Martana Diego Sergio Dita Hesti Rahayu Duma Lumban Tobing Fadila, Dera Nurul Fahrudin Fahrudin Fathinah Ranggauni Hardy Fatmawati, Iin Fauziyah, A'immatul Fauziyah, A’immatul Firlia Ayu Arini Habieb, Salsabila Firdausiyah Nur Henry Binsar Hamonangan Sitorus Hersa Khoirunisa Ikha Deviyanti Puspita Ikha Deviyanti Puspita Ilmi, Ibnu Malkan Bahrul Ilmi, Ibnu Malkan Bakhrul Laeli Lutfiani Laeli Lutfiani Lestari, Hana Tri M. Iksan Amar Meidy Wiradati Mochni, Richard Endang Srihari Nabila Aulia Ainaya Nadiya Rahmah Qurnaini Naila Maziya Labiba Nurfitri Bustamam Nurlitta Shafitri Otje, Talitha Ambarsary Panji Octo Prasetio Pritha Maya Savitri Pulungan, Rafiah Maharani Puspareni, Luh Desi Puspita, Ikha Deviyanti Reda Rizal Retno Dyah Kusumastuti, Retno Dyah Retno Yulianti Retno Yulianti Rustiarini, Fabiola Shania Alicia Ruth M Bunga Wadu Sintha Fransiske Simanungkalit Siti Sania Bilqis Syah, Muh Nur Hasan Taufik Maryusman Tessa Chairun Nisa Tri Arina Hanura Utami Wahyuningsih Widayani Wahyuningtyas Wilda Khoirunnisa Wilis Nofia Rahmawati Zackharia Rialmi