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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Nurse Media Journal of Nursing JURNAL SISTEM INFORMASI BISNIS Journal of Nutrition College Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition Jurnal NERS Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) The Indonesian Biomedical Journal GIZI INDONESIA Wikrama Parahita : Jurnal Pengabdian Masyarakat AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Amerta Nutrition Jurnal Sehat Mandiri Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Community Empowerment for Health Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal SAGO Gizi dan Kesehatan Nutrisia Journal of Health and Nutrition Research Jurnal Kebidanan dan Keperawatan Aisyiyah Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Holistik Jurnal Kesehatan Poltekita: Jurnal Ilmu Kesehatan Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JSSF : Journal of Sport Science and Fitness

Diana Nur Afifah, Diana Nur

Department Of Nutrition Science, Faculty Of Medicine, Universitas Diponegoro

Author-ID : 518599

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit Mahirdini, Silmi; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 1 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : It is associated with a healthy lifestyle in the prevention of cardiovascular disease risk with consumption of low-fat foods and increased consumption of dietary fiber, which can be obtained from porang flour. One of processed food products consumed by many people is a biscuit. This study aims to determine the effect of different substitution of wheat flour with porang flour on protein content, dietary fiber content, fat content, and acceptance level of biscuits.Methods : Experimental research with a completely randomized design with 4 variations of flour and porang flour substitution each 0: 100%, 30: 70%, 60: 40%, and 100: 0%. Statistical analysis of protein levels using the Kruskal-Wallis test, while statistical analysis of levels of dietary fiber, and fat using One Way ANOVA 95% with Tukey test for further analysis. The results of organoleptic test used Friedman test and Wilcoxon test for further analysis.Results : Highest protein content contained in a biscuit with substitution of 100% flour porang and 0% flour, levels of dietary fiber soluble and insoluble highest in substitution of 40% of porang flour and 60% wheat flour and fat content was lowest for the biscuits with the substitution of 100% 0% porang flour and wheat flour. Based on the results of acceptance level, the closest biscuits are biscuits with a control group of 40% substitution porang flour and 60% wheat flour.Conclusion : Substitution porang flour and wheat flour in making of biscuits to give effect to the levels of soluble dietary fiber and insoluble, fat content, and the level of acceptance.

Pengaruh suplementasi seng dan vitamin B6 terhadap kadar hemoglobin, hematokrit dan indeks eritrosit pasien malaria vivax yang anemia Sofiyetti, Sofiyetti; Dharmana, Edi; Rahfiludin, M. Zen; W, Nyoman Suci; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 1 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Zinc supplementation decrease the risk of malaria parasitaemia, increasing ferritin serum level and hemoglobin in patients with malaria. Zinc influence the activity of aminolevulinic acid dehydratase (ALAD) an enzymes that catalizes heme synthesize. Vitamin B6 in pyridoxal 5-phosphate (PLP) from has a role in alpha-aminolevulinic acid (ALA) formation, which is the precursor of heme in hemoglobin. PLP also inhibit the growth of the malaria parasite.Objective: The objective was to analyze the effect of zinc and vitamin B6 supplementation on hemoglobin level, hematocrit and erythrocyte indexs (MCV, MCH and MCHC) of anemic Plasmodium vivax malaria patients.Methods: Double Blind Randomised Controlled Trial with pre and post test design. 30 subjects were divided into two groups: the suplementation group were given zinc 1x10 mg/day with vitamin B6 1x5 mg/day and the control group were given a placebo for 30 days. Data analysis by paired t-test, independent t-test and Mann Whitney.Results: There was an increase in Hb levels in the suplementation group (p=0.0001), the control group (p=0.001) and there was a significant difference on the increase between the two groups (p=0.020). Hematocrit significant increase only in the suplementation group (p=0.0001). There were no differences on erythrocyte index parameter in both groups.Conclusion: Zinc and vitamin B6 supplementation of for 30 days increase the hemoglobin level, hematocrit and there were no effect on erythrocyte indexs of anemic Plasmodium vivax malaria patients.

Sensitivitas dan spesifisitas food consumption score dalam mengidentifikasi rawan pangan dengan parameter status gizi balita Firna, Aklesta Leni; Bambang, Azis Nur; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 2 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : Food consumption score (FCS) was one of indicators to measure the food insecurity that included some elements from food access and food consumption, but the sensitivity was different in each area so it was needed to do the sensitivity and specificity tests with the high precision and accuracy of parameter. Objectives : To do the sensitivity and specificity test of food consumption score to identify the food insecurity with parameter status of toddlersâ€™ nutrition anthropometrically. Methods : Cross sectional study with total subjects 517 toddlers. Status of toddlersâ€™ nutrition was counted according to zscore WHZ, WAZ, and HAZ. The FCS score was counted according to WFP formula.Â Results : Sensitivity (Se) and specificity (Sp) FCS test with parameter of WHZ, WAZ, HAZ as followed Se=0 Sp=Â â‰¥ 90%. Conclusion: The cut-off point of FCS that was set by WFP was non-sensitive in identifying the food insecurity with parameter status of toddlersâ€™ nutrition.

Pengaruh yoghurt dan soyghurt kayu manis (Cinnamomum burmannii) terhadap kadar glukosa darah, insulin serum, dan malondialdehyde tikus pra sindrom metabolik Rustanti, Ninik; Nafsih, Vifin Zakiahtin; Avisha, Rosita Nur; Kurniawati, Dewi Marfuâ€™ah; Purwanti, Rachma; Nissa, Choirun; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 8, No 1 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Pre metabolic syndrome is characterized by two of five risk factors: central obesity, dyslipidemia, hypertension, and increased fasting blood glucose. Cinnamon yogurt and soygurt contain antioxidants and fiber which can improve insulin sensitivity and blood glucose homeostasis and prevent cell damage in pre-metabolic syndrome conditionsObjective: This study aimed to determine the effect of cinnamon yogurt and soygurt on fasting blood glucose (FBG), serum insulin, and malondialdehyde (MDA) levels in pre-metabolic syndrome rats.Method: This study was an experimental study with a pre and post-test control group design. The subjects were 15 male Sprague Dawley rats which were divided into 5 normal control mice (K) and 10 pre metabolic syndrome mice with a diet high in fat and fructose for group P1 (yogurt) and P2 (soygurt) each of 5 mice. The yogurt and soygurt were given as much as 3.4 ml / g BW for 28 days. FBG levels were measured by the GOD-PAP method, while serum insulin and MDA levels were by the ELISA method. Different tests before and after treatment using Paired t-test or Wilcoxon. The difference tests between groups using the One-Way ANOVA test or Kruskal Wallis.Results: There were no differences in FBG and MDA levels between groups after intervention (p> 0.05). The highest percentage reduction in FBG in the P2 (-11.59%), then P1 (-4.06%). The decrease in MDA levels in group P1 = 19.17%, and P2 = 15.44% lower than K = 24.43%. After the intervention, the insulin level in group P2 (0.46 ng / ml) was significantly higher than P1 (0.318 ng/ml), but both were not different from K (0.384 ng / ml).Conclusion: There was no significant effect on the administration of cinnamon yogurt and soygurt to FBG, serum insulin, and MDA levels.

Pengaruh pemberian minuman lidah buaya terhadap kadar antioksidan total dan persentase lemak tubuh pada sindrom metabolik Silitonga, Marisi Elizabeth R.; Nugroho HS, K. Heri; Tjahjono, Kusmiyati; Widyastiti, Nyoman Suci; Afifah, Diana Nur
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Metabolic syndrome is related to glucose metabolism disturbance (hyperglycemia), lipid (dyslipidemia), high blood pressure, and central obesity. Metabolic syndrome implicates to heart attack, diabetes mellitus, hypertension, and death. Aloe vera, well known rich of polyphenol and vitamin, has a pharmacological effect to improve insulin resistance, chronic inflammation, and oxidative stress.Objective: To prove the effect of Aloe vera-based drink toward total antioxidant concentration improvement and body fat percentage reduction in metabolic syndrome subjects.Methods: Thus study was pre-post randomized true experimental study with control group design. The subjects were divided by 2 groups, treatment group (n=19) and control group (n=19). Treatment group was given 165 g/d Aloe vera-based drink for 30 days. Both of groups were given nutrition education about metabolic syndrome management. Total antioxidant concentration and body fat percentage were assessed pre-post-test by ABTS and BIA respectively, while food intake and activity were assessed by 24-h recall and GPAQ respectively. Independent t-test and Mann Whitney test were used to compare before and after treatment between control and treatment group.Results: Total antioxidant concentration significantly improved (p=0.00) in treatment group from 1.2 to 2.0 mmol/L, while total antioxidant concentration decreased from 1.4 to 1.3 mmol/L (p=0.074) in this control group. Moreover, there was significant difference of total antioxidant between treatment and control groups in the end of study (p=0.00). Furthermore, body fat percentage was reduced significantly from 32.8 to 32,4 mmol/L (p=0.005) in treatment group, while the reduction of body fat percentage in control group was not significant from 33.1 to 33,4 mmol/L (p=0.100). There was no difference of body fat percentage between two groups after intervention (p=0.358).Conclusion: Aloe vera-based drink improved total antioxidant concentration in metabolic syndrome subjects.

Pengolahan Citra dengan Segmentasi Thresholding untuk Pemilihan Kualitas Telur Asin Nurhayati, Oky Dwi; Afifah, Diana Nur; ., Nuryanto; Rustanti, Ninik
JSINBIS (Jurnal Sistem Informasi Bisnis) Vol 8, No 1 (2018): Volume 8 Nomor 1 Tahun 2018
Publisher : Universitas Diponegoro

Visually, choosing the quality of salted eggs by looking at egg shells is something that is very difficult to do. In addition, the lighting and the weakness of the senses of vision also becomes difficult to see the quality of salted eggs visually. So far, to determine a good salted egg, only known from the weight of eggs. Not all eggs that have mild density have poor quality. So far, suppliers often get eggs that have bad quality (broken) so that when processed will produce defective salted eggs. The goal achieved as an effort to improve the quality of this production is software design to know the quality of salted eggs. Quality selection technology involves image processing techniques such as gray imagery, histogram equalization, P-Tile segmentation, and first-order statistical feature extraction that serves to recognize the type of egg image quality. The results obtained with the application of image processing techniques have a fairly good accuracy to determine the quality of salted eggs into two good and bad conditions.Â Â

PENGARUH PENGGUNAAN JENIS SUMBER GULA DAN UREA TERHADAP HASIL FERMENTASI NATA DE PINA Ramadhan, Bima Rizkia; Rangkuti, Maya Ellisa; Safitri, Silvia Inge; Apriani, Veraditias; Raharjo, Angsari Sitorani; Titisgati, Ednita Androgini; Afifah, Diana Nur
Journal of Nutrition College Vol 8, No 1 (2019): Januari
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar belakang : Nanas (Ananas comosus) merupakan tanaman buah yang berasal dari Brazil. Pengolahan nanas di Indonesia yang masih tradisional dan memiliki nilai jual yang rendah menyebabkan diolah menjadi nata lebih menguntungkan. Produk nata yang berasal dari nanas dikenal dengan Nata de Pina. Kandungan nata terbesar adalah air (98%) sehingga nata merupakan sumber makanan rendah kalori. Nata dibentuk oleh bakteri asam asetat pada permukaan cairan (medium) yang mengandung gula / sari buah/ ekstrak tanaman lainnya. Bakteri yang ditumbuhkan dalam pembuatan nata yaitu Acetobacter Xylinum.Tujuan : Tujuan dari penelitian Nata de Pina adalah untuk mengetahui cara pembuatan nata yang baik dengan memanfaatkan nanas madu sebagai bahan baku, untuk mengamati nata hasil olahan secara kualitatif, menganalisa karakteristik nata yang terbentuk dengan pengujian proksimat. Metode : Tahapan awal pembuatan nata adalah pemilihan buah nanas, pencucian bahan dan alat agar steril dari kontaminan, penyiapan bahan baku, penambahan gula (gula pasir, gula Tropicana slim), penambahan urea 10 gr/ 5 l bahan. Selanjutnya dilakukan pendidihan bahan baku, penambahan cuka, penempatan bahan ke dalam wadah, penambahan bakteriÂ Acetobacter xylinum, melakukan fermentasi terhadap bahan selama 14 hari dan pemanenan. Hasil ; Hasil uji didapat penambahan urea dan penggunaan gula memberikan hasil yang terbaik yaitu tebal 10,2 mm dengan warna putih paling baik, kadar air sebanyak 5,17%, kadar abu 0,75%, lemak 1,2%, serat kasar 2,29%, dan protein kasar 10,88% dalam 100% bahan kering. Kesimpulan : pembuatan nata de pina dengan hasil terbaik adalah dengan penambahan urea dan penggunaan gula. Penelitian ini diharapkan mampu memberikan informasi cara pengolahan nanas madu menjadi nata de pina yang baik.

AKTIVITAS ANTIOKSIDAN, KADAR PATI RESISTEN, DAN ORGANOLEPTIK ES KRIM PISANG BATU (Musa Balbisiana Colla) SEBAGAI MAKANAN FUNGSIONAL UNTUK PENCEGAHAN PENYAKIT KANKER KOLOREKTAL Ahsin, Almuthya; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Journal of Nutrition College Vol 8, No 3 (2019): Juli
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang: Kanker kolorektal dapat disebabkan karena berlebihnya produksi radikal bebas atau kurangnya antioksidan dalam tubuh. Kandungan pati resisten dan aktivitas antioksidan pada pisang batu dapat memberikan pencegahan penyakit kanker kolorektal.Tujuan: Penelitian ini bertujuan untuk menganalisis kandungan aktivitas antioksidan, kadar pati resisten dan organoleptik es krim pisang batuÂ sebagai makanan fungsional untuk pencegahan penyakit kanker kolorektal. Metode: Penelitian eksperimental acak lengkap dua faktor meliputi kadar tepung pisang batu, yaitu 12% dan 17% serta variasi cara penambahan, yaitu pada saat pemasakan dan pendinginan. Analisis aktivitas antioksidan menggunakan metode DPPH dan kadar pati resisten menggunakan metode Kim et al. Analisis statistik aktivitas antioksidan dan kadar pati resisten menggunakan uji one way Anova, Kruskall-Wallis dan tukey. Analisis organoleptik menggunakan uji Kruskall-Wallis dan mann withney. Hasil:. Aktivitas antioksidan tertinggi didapatkan pada es krim dengan penambahan tepung pisang batu 17% dan yang ditambahkan ketika pendinginan. Kadar pati resisten tidak menunjukkan beda secara statistik, walaupun didapatkan kadar pati resisten lebih tinggi yang ditambahkan ketika pemasakan. Terdapat perbedaan signifikan pada uji organoleptik aroma dan rasa dengan yang paling disukai es krim dengan kadar 12% untuk aroma dan es krim dengan cara penambahan saat pendinginan untuk rasa.Simpulan: Terjadi peningkatan aktivitas antioksidan seiring banyaknya tepung pisang batu yang digunakan dan ditambahkan ketika proses pendinginan. Produk terbaik yang direkomendasikan adalah es krim yang diberikan tepung pisang batu denganÂ kadar 17% dan ditambahkan saat pendinginan.

PENGARUH PROPORSI BAHAN TERHADAP DAYA TERIMA AGAR-AGAR DENGAN PENAMBAHAN KULIT JERUK DAN KULIT SEMANGKA Tamimi, Adesta Aulia; Afifah, Diana Nur; Fitranti, Deny Yudi; Dieny, Fillah Fithra
Journal of Nutrition College Vol 8, No 2 (2019): April
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang: Kulit buah jeruk dan semangka mencakup hingga 20-30% dari berat total buah. Jumlah tersebut sering hanya dibuang dan tidak dimanfaatkan lebih lanjut terlepas dari kandungan serat yang tinggi. Kandungan serat tersebut dapat dimanfaatkan dengan penambahan kulit buah jeruk dan semangka ke dalam makanan seperti agar-agar sehingga dapat membantu meningkatkan konsumsi serat. Tujuan: Menganalisis daya terima warna, aroma, rasa, dan tekstur dari agar-agar dengan penambahan kulit semangka dan kulit jeruk dengan proporsi yang berbeda.Metode: Penelitian eksperimental dengan rancangan acak lengkap satu faktor yaitu variasi proporsi kulit semangka dan kulit jeruk dengan 3 taraf perlakuan (0:5, 80:20, 70:30). Penelitian dilakukan dengan uji hedonik terhadap warna, aroma, rasa, dan tekstur subjek penelitian. Uji hedonik dilakukan oleh 38 panelis tidak terlatih. Hasil uji hedonik kemudian dianalisis statistic dengan uji Friedman dan uji lanjut dengan uji Wilcoxon.Hasil: Perbedaan proporsi bahan berpengaruh terhadap daya terima agar-agar dengan penambahan kulit jeruk dan kulit semangka dari segi warna (p=0.000), aroma (p=0.037), dan rasa (p=0.005), tapi tidak berpengaruh terhadap tekstur (p=0.178).Simpulan: Perbedaan proporsi bahan berpengaruh terhadap daya terima agar-agar dengan penambahan kulit jeruk dan kulit semangka. Agar agar dengan penambahan kulit jeruk sebanyak 5% adalah agar-agar yang paling diterima oleh panelis karena memiliki hasil organoleptik yang baik

KADAR PROTEIN, NILAI CERNA PROTEIN IN VITRO DAN TINGKAT KESUKAAN KUE KERING KOMPLEMENTASI TEPUNG JAGUNG DAN TEPUNG KACANG MERAH SEBAGAI MAKANAN TAMBAHAN ANAK GIZI KURANG Annisaaâ€™ L.F, Ana; Afifah, Diana Nur
Journal of Nutrition College Vol 4, No 4 (2015): Oktober 2015
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang : Gizi kurang masih menjadi persoalan di Indonesia. Anak yang mengalami gizi kurang akan menghambat perkembangan dan pertumbuhannya. Jagung mengandung asam amino lisin yang rendah dan tinggi metionin, sedangkan kacang merah mempunyai kekurangan asam amino metionin dan tinggi lisin. Bila keduanya dicampur, maka kekurangan lisin pada jagung dan metionin pada kacang merah akan tercukupi. Pembuatan kue kering dari tepung jagung dan tepung kacang merah diharapkan dapat meningkatkan kandungan protein dan mutu proteinnya untuk memenuhi kebutuhan protein anak gizi kurang. Tujuan : Menganalisis kadar protein, nilai cerna protein, dan uji organoleptik kue kering dengan campuran tepung jagung dan tepung kacang merah. Metode : Merupakan penelitian dengan rancangan acak lengkap satu faktor, yaitu dengan perbandingan tepung jagung dan tepung kacang merah 93 gram : 7 gram, 62 gram : 38 gram, 37 gram : 63 gram, 56 gram : 44 gram dan kontrol(tanpa campuran tepung jagung dan tepung kacang merah) pada kue kering untuk mengetahui kadar protein, nilai cerna protein in vitro, dan uji organoleptik. Data kadar protein, dan nilai cerna proteinÂ dianalisis menggunakan One Way ANOVA dilanjutkan uji Tukey, sedangkan tingkat kesukaan dianalisis menggunakan uji Friedme. Hasil : Campuran tepung jagung dan tepung kacang merah pada kue keringÂ meningkatkan protein dan nilai cerna protein secara bermakna. Kadar protein tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 15,62% / 100 gram. Nilai cerna protein in vitro tertinggi pada kue kering dengan campuran tepung jagung dan tepung kacang merah 37 gram : 63 gram yaitu 55,97% / 100 gram. Campuran tepung kacang merah terbanyak menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.Simpulan : Semakin banyak kadar tepung kacang merah meningkatkan kadar protein dan nilai cerna protein secara signifikan, danÂ menurunkan tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur.

Co-Authors A.Savitri, Rachmania Achmad Zulfa Juniarto Adhimah, Ayu Fauziyyah Adriyan Pramono Adriyan Pramono Adriyan Pramono Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Zulfa Juniarto Ahsin, Almuthya Aida Fitri Nazillah Amatullah, Lutfiana Hary Amirullah, M Fadil Anang M Legowo Anggit Mustika Ningrum Ani Margawati Anjani, Gemala Annisa, Wahyu Ilmi Annisaaâ€™ L.F, Ana Apriani, Veraditias Arviyani, Tiffany Nisa Aryu Candra Aryu Candra Aryu Chandra Astrid Noviana Astrid Rossalia Putri Avisha, Rosita Nur Ayu Munti Nilamsari Ayu Rahadiyanti Ayustaningwarno , Fitriyono Azis Nur Bambang Bakrie, Saekhol Binar Panunggal Bintang, Francisca Natalia Chairina, Ade Choirun Nissa Choirun Nissa Chomsatun Umami, Chomsatun Denny Indra Setiawan Denny Nugroho Sugianto Deny Yudi Fitranti Deny Yudi Fitranti Deny Yudy Fitranti Desti Ambar Wati Dewi Marfu’ah Kurniawati Dewi, Dian Puspita Dian Puspita Dewi Dwi Ratna Sari Edi Dharmana Ekowati Chasanah Ekowati Chasanah Ekowati Chasanah Elserinawati Sinambela Endang Lestari Endang Mahati Endang Mahati Endang Mahati Endang Sri Lestari Endang Sri Lestari Endang Yuli Purwani, Endang Yuli Endrinikapoulos, Ariana Enny Probosari Esri Rusminingsih - Eti Poncorini Pamungkasari Etika Ratna Noer Etika Ratna Noer Etika Ratna Noer Etika Ratna Noer Faizah Fulyani Fatikhu Yatuni Asmara Fatikhu Yatuni Asmara Fatmayanti Nawai Fauzia Purnamasari Febriyanah, Nurzanah Ferry Sandra Fika Shafiana Nadia Fillah Fithra Dieny Fillah Fitra Dieny Firna, Aklesta Leni Fitriyono Ayustaningwarno Fitriyono Ayustaningwarno Galuh Dwi Astuti Gemala Anjani Gemala Anjani Gemala Anjani Hanifah Mardhotillah Hardhono Susanto Hardhono Susanto Hardhono Susanto Hartanti Sandi Wijayanti Hastuti, Afiyah Ratna Hastuti, Vivilia Niken Hindarta, Nadhea Alriessyanne I Gusti Bagus Wiksuana Ihat Hatimah Ina Susanti Juwita, Riza Iska K. Heri Nugroho HS, K. Heri Karimah, Asma Kis Djamiatun Kisnun Baani Kura, Stefyne Sonya Yohana Kusmiyati DK Kusmiyati Tjahjono Kusmiyati Tjahyono Kusumawati, Inmas Latifah Rachmawati Lili Nor Indah Sari Lusia Yotista Enggal Parasthi Luthfiatul Khusna MADE ASTAWAN Magfhira Tiara Adilla Magfirah, Ariel Mahabatillah, Desty Mahirdini, Silmi Majdiyyah, Munifa Mambaya, Helvi Desi Maria Mexitalia MARTHA ARDIARIA Masdayani Junita Napitupulu Mawardi, Fitriana Miftahul adnan Mohammad Sulchan Mohammad Zen Rahfiludin Muflihah Isnawati Muflihatul Muniroh Muflihatul Muniroh Muhammad Rizqi Muhammad Sulchan Muhammad Sulchan Muniroh, Muflihatul Nafisah Nafisah Nafisah Nafsih, Vifin Zakiahtin Nazulatul Asmak Nesti Rahmawati Ninik Rustanti Ninik Rustanti Ninik Rustanti Nissa, Choirun Noviasti Rahma Utami Nugraha, Teddy Wahyu Nur Indah Kurniawati Nuryanto . Nuryanto Nuryanto Nuryanto Nuryanto Nuryanto Nuryanto Nyoman Suci W, Nyoman Suci Nyoman Suci Widiastiti Nyoman Suci Widyastiti Nyoman Suci Widyastiti Oky Dwi Nurhayati Pratiwi, Emilia Arum Pratiwi, Syafira Noor Pristina Adi Rachmawati Pujoyuwono Martosuyono Pujoyuwono Martosuyono Purwoko, Agus Puspo Palupi Yekti Hangujiwat Qurrota A'yun Febrina Triwindiyanti Rachma Purwanti Rahadiayanti, Ayu Raharjo, Angsari Sitorani Rahma, Nadia Rahmawati, Irma Sarita Rahmawati, Siti Irma Ramadhan, Bima Rizkia Rangkuti, Maya Ellisa Ratih Paramastuti Resti Mawarni Resti, Nina Robi Andoyo Rohmatul Ummah Rubyanti, Septiana Dwi Saekhol Bakri, Saekhol Safitri, Silvia Inge Sari Bema Ramdika Seno, Khristophorus Heri Nugroho Hario Setyawati, Amalia Rani Silitonga, Marisi Elizabeth R. Siti majidah Siti Nur Jannah Sofiyetti, Sofiyetti Sumardi Widodo Syafira Noor Pratiwi Sylvia Rahmi Putri Tamimi, Adesta Aulia Tiffany Nisa Arviyani Titisgati, Ednita Androgini Tjahyono, Kusmiyati Tri Nur Kristina Viqi Sajidah Wibowo, Judiono Widyandana Widyandana Yance Anas Yora Nindita Yosi Irene Putri Yunita Sekar Asri Yusro Nuri Fawzya Zhu, Fan

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