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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Siber Journal of Advanced Multidisciplinary Journal of Education and Teaching Learning Journal of Multidimensional Management Jurnal Manajemen Pariwisata dan Perhotelan Visual Heritage: Jurnal Kreasi Seni dan Budaya
Lise Asnur
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Comparative Analysis Of The Quality Of Sweet Potato Leaf Chips And Spinach Leaf Chips Wiyono, Adhytiya Kusumah; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26955

Abstract

The purpose of this study was to compare the quality of sweet potato leaf chips and spinach leaf chips through an organoleptic test covering shape, color, texture, aroma, and taste. This study employed a true experimental method with three expert panelists who conducted evaluations three times using a hedonic scale of 1–4 (1 = dislike, 4 = like very much). Since the data were not normally distributed, descriptive analysis was performed and followed by the Wilcoxon Signed Rank test. The results showed that, descriptively, sweet potato leaf chips obtained higher average scores in texture, aroma, and taste compared to spinach leaf chips, with the highest score on the taste attribute (4 = like), indicating a high level of acceptance. However, the Wilcoxon test results revealed no significant differences (p > 0.05) between the two products across all attributes. Therefore, although sweet potato leaf chips had higher mean scores descriptively, statistically there was no significant difference compared to spinach leaf chips. This indicates that both products have an equal level of sensory acceptance, with sweet potato leaf chips demonstrating strong consistency in the taste attribute and potential as an alternative raw material for innovative snacks and food product diversification. 
The Effect Of Food And Beverage Service Quality On Guest Satisfaction At Hotel Savali Padang Rahma Dina; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27198

Abstract

This study aims to analyze the influence of Food and Beverage Service Quality on Guest Satisfaction at Hotel Savali Padang. The background of this research is based on a situation where the quality of F&B service at Hotel Savali Padang has not fully met the expectations of guests visiting Hotel Savali Padang, such as there are still guest complaints related to F&B service, the level of guest satisfaction with F&B service is still varied, and there is an allegation that the quality of F&B service affects guest satisfaction. The method used in this study is quantitative and causal associative as its approach. Data collection used a closed questionnaire given to 100 respondents concerned, namely, guests of Hotel Savali Padang. The analyzed data were processed using a simple linear regression technique made with SPSS version 29. The results of this research prove that service quality is included in the sufficient category with an achievement score of 56.77%, and guest satisfaction is on a poor scale with a TCR of 44.3%. Statistical tests prove that service quality has a positive and significant impact on guest satisfaction, The results of the analysis obtained that improving service quality can encourage guest satisfaction levels. Thus, improwing the quality of F&B service can increase guest satisfaction and encourage guest loyalty, so that guests will return and be loyal when enjoying the services provided by Hotel Savali Padang,  
Sensory Quality Analysis Traditional Ginger Wedang Beverage Made From Red Ginger Gebby Junaichi; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27169

Abstract

Traditional drinks are part of the Indonesian cultural heritage that has cultural, sensory, and development potential development as a culinary product. One of the traditional drinks that are still consumed is wedang ginger. This study aims to describe the quality of sensory drinks traditional wedang ginger-winged ginger which includes color, aroma, taste, and overall revenue level. This research uses quantitative descriptive approach with product-specific experiment stage using one-default exploration result recipes.Sensory quality testing is done through organoleptic tests with a five-level hedonic scale. The panelist involved amounted to 30 untrained panelists who assessed the sensory attribute of Wedang Ginger made of red ginger. The data obtained were analyzed descriptively using the average value and grouping of the category of the level of the site. The results showed that the wedang ginger made from red ginger has reddish brown characteristics, ginger scents strong enough to strong, warm spicy, and the overall level of acceptance in the category is favored by the panelists. Based on these results, it can be concluded that the ginger wedang made from red ginger has good sensory quality and potentially developed as traditional drinks acceptable to consumers.
Inovation Of Tatungkuik Coffee With Cocholate Flavor Variant Andri Satrio Saputra; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26920

Abstract

This study aims to develop an innovative variant of Tatungkuik coffee by adding chocolate flavor, responding to consumer trends that favor unique combinations of traditional and modern tastes. The research used a single-factor experimental design with two formulations tested through organoleptic evaluation using a 5-point Likert scale, assessing color, aroma, taste, and overall quality. Three trained panelists, all experienced coffee consumers with normal sensory abilities, conducted the evaluation. Sample 1 showed the highest preference with a mean overall score of 4,67 out of 5 (91,75%), while Sample 2 had a mean overall score of 3,75 out of 5 (68,75%). This indicates that the chocolate variant significantly enhances the appeal and market potential of Tatungkuik coffee.  
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme Fajri Rahman; Lise Asnur
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26951

Abstract

This study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p<0.05) and taste (p<0.05), but no significant effect on shape, color, and aroma (p>0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance. 
Application of Engineering Beverage Menu in Driving Guest Drink Purchase Decisions at Hotel Restaurants Dolly Jamanda Putra; Lise Asnur; Hafiz Renaldi
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.914

Abstract

This research is motivated by the tendency of menu engineering studies that still place menus as managerial instruments to assess popularity, profitability, and sales contribution. In fact, in hotel restaurants, the drink menu also functions as a communication medium that helps guests read information, compare alternatives, and determine purchases. This study aims to analyze the influence of the application of the engineering beverage menu on the decision to purchase guest drinks at Wood 1820 Yuan Garden Restaurant, Hotel Pasar Baru, Jakarta. The study uses a quantitative approach with a causal associative design. The sample consisted of 99 guests who had bought a drink and were selected through purposive sampling. Data was collected using a Likert scale questionnaire containing 24 statements. The variables of the beverage engineering menu are measured through the display of the menu, clarity of information, product description, variety of drinks, placement of superior menus, price suitability, and ease of choice. Purchase decision variables are measured through product choice, belief in the restaurant, choice of place of purchase, time of purchase, and number of purchases. The data were analyzed using descriptive statistics, validity tests, reliability, regression prerequisite tests, and simple linear regression. The results showed that the implementation of the engineering beverage menu was in the good category with an average of 3,447, while the decision to purchase guest drinks was in the good category with an average of 3,464. The regression results showed a regression coefficient of 0.707, a significance of less than 0.001, and a determination coefficient of 0.439. These findings confirm that beverage engineering menus explain 43.90% of variation in purchasing decisions and act as a menu communication strategy that influences guest purchasing behavior.
Menu Engineering Strategy in Increasing Menu Popularity and Profitability within the Food and Beverage Services of Sheraton Grand Jakarta Gandaria City Hotel Noval Adithya Rahman; Lise Asnur; Yogi Hidayat
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.922

Abstract

This inquiry conceptualizes and evaluates the implementation of Menu Engineering strategy in increasing menu popularity and profitability within the Food and Beverage services of Sheraton Grand Jakarta Gandaria City Hotel. The empirical urgency of this research stems from significant operational anomalies observed in field sales data, wherein specific menu items dominate sales volume yet yield substandard contribution margins, while high-profit variants experience demand stagnation. To address this misalignment, this descriptive quantitative study adopts the Kasavana & Smith matrix model to systematically classify the product portfolio into four strategic quadrants: Star, Plowhorse, Puzzle, and Dog. The primary datasets analyzed comprise authentic transactional records legally extracted from the Micros Oracle Point of Sales (POS) system for a full year from January to December 2025. The empirical findings throughout the year reveal the performance distribution of culinary products, such as the Angus Burger and Truffle Fries which consistently secure superior quadrant placement, whereas several local dishes require immediate production cost restructuring. Consequently, this study formulates data-driven managerial recommendations, including rigorous portion control standardization for the Plowhorse segment, the optimization of suggestive selling techniques to stimulate the Puzzle category, and inventory rationalization to mitigate material waste in the Dog quadrant, thereby ensuring the sustainability of the hotel's operational gross profit.
Pendampingan pengelolaan dan penataan potensi wisata nagari lubuak batingkok untuk meningkatkan ekonomi masyarakat Ernawati Ernawati; Khairi Budayawan; Lise Asnur; Elviza Yeni Putri
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 3 (2026): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i3.39665

Abstract

AbstrakKegiatan pengabdian kepada masyarakat ini dilaksanakan untuk mendukung pengelolaan dan penataan potensi serta sumber daya pariwisata di Objek Wisata Kilalang Nagari Lubuak Batingkok, Kecamatan Harau, Kabupaten Lima Puluh Kota. Nagari Lubuak Batingkok memiliki potensi wisata alam, wisata sejarah, dan wisata edukasi yang cukup besar, namun belum dikelola secara optimal dalam mendukung peningkatan ekonomi masyarakat. Permasalahan utama yang dihadapi mitra meliputi rendahnya pemahaman masyarakat terkait pengelolaan desa wisata, belum optimalnya pengembangan produk wisata dan UMKM, lemahnya promosi wisata, serta kurang optimalnya peran kelompok sadar wisata (Pokdarwis). Tujuan kegiatan ini adalah meningkatkan pemahaman dan keterampilan masyarakat dalam pengelolaan wisata, penguatan kelembagaan, pengembangan produk wisata dan promosi wisata, serta peningkatan kesadaran masyarakat terhadap pariwisata berkelanjutan. Kegiatan dilaksanakan mulai Juni 2023 sampai November 2023 dengan melibatkan 25 peserta yang terdiri atas pemerintah nagari, Pokdarwis, pelaku UMKM, serta masyarakat setempat. Metode pelaksanaan kegiatan meliputi analisis potensi dan sumber daya nagari, sosialisasi program, focus group discussion (FGD), transfer knowledge, pelatihan, pendampingan, monitoring, dan evaluasi program. Hasil kegiatan menunjukkan adanya peningkatan pemahaman masyarakat mengenai pengelolaan desa wisata, pentingnya promosi wisata, pengembangan produk UMKM, serta penguatan kelembagaan Pokdarwis melalui pembentukan dan revitalisasi kepengurusan Pokdarwis Lembah Bungsu Nagari Lubuak Batingkok. Selain itu, kegiatan transfer knowledge terkait penataan kawasan wisata dan pengemasan produk lokal memberikan dampak positif terhadap kesiapan masyarakat dalam mendukung pengembangan destinasi wisata berbasis potensi lokal. Program ini diharapkan dapat menjadi langkah strategis dalam mewujudkan pengelolaan desa wisata yang berkelanjutan dan meningkatkan kesejahteraan masyarakat Nagari Lubuak Batingkok. Kata kunci: desa wisata; nagari lubuak batingkok; pariwisata berkelanjutan; pengelolaan wisata; pokdarwis. AbstractThis community service program was conducted to support the management and development of tourism potential and resources at the Kilalang Tourism Area in Nagari Lubuak Batingkok, Harau District, Lima Puluh Kota Regency. Although the area has significant potential in nature, historical, and educational tourism, its management has not been optimal in supporting community economic development. The main problems faced by the community included limited understanding of tourism village management, weak tourism promotion, underdeveloped tourism products and micro, small, and medium enterprises (MSMEs), and the suboptimal role of the Tourism Awareness Group (Pokdarwis). This program aimed to improve community knowledge and skills in tourism management, institutional strengthening, tourism product development, and sustainable tourism awareness. The program was implemented from June to November 2023 and involved 25 participants consisting of village government officials, Pokdarwis members, MSME actors, and local communities. The methods used included potential analysis, program socialization, focus group discussions (FGD), knowledge transfer, training, mentoring, monitoring, and evaluation. The results showed increased community understanding of tourism village management, tourism promotion, MSME product development, and the strengthening of Pokdarwis institutions through the revitalization of Pokdarwis Lembah Bungsu. In addition, training on tourism area arrangement and local product packaging positively supported community readiness in developing local potential-based tourism destinations sustainably. Keywords: nagari lubuak batingkok; pokdarwis; sustainable tourism; tourism management; tourism village.
Penguatan kapasitas masyarakat dalam pengembangan Desa Wisata Maimbau Pulang Nagari Harau Kabupaten Lima Puluh Kota Ernawati Ernawati; Khairi Budayawan; Lise Asnur; Elviza Yeni Putri
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 3 (2026): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i3.39664

Abstract

AbstrakKegiatan pengabdian kepada masyarakat ini dilaksanakan untuk mendukung pengembangan Desa Wisata Nagari Harau “Maimbau Pulang” di Kecamatan Harau, Kabupaten Lima Puluh Kota, yang memiliki potensi wisata alam unggulan namun belum dikelola secara optimal. Permasalahan utama yang dihadapi mitra meliputi rendahnya pemahaman masyarakat terkait tata kelola objek wisata, minimnya pengelolaan atraksi wisata dan UKM, serta belum optimalnya kelembagaan kelompok sadar wisata (Pokdarwis). Tujuan kegiatan ini adalah meningkatkan kapasitas masyarakat dalam pengelolaan desa wisata melalui penguatan kelembagaan, pelatihan tata kelola objek wisata, pembentukan Pokdarwis, serta implementasi sapta pesona pada kawasan wisata Aia Malanca. Kegiatan dilaksanakan mulai April 2021 sampai Desember 2021 dengan melibatkan 35 peserta yang terdiri atas pemerintah nagari, pengelola objek wisata, Pokdarwis, masyarakat setempat, dan mahasiswa Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang. Metode pelaksanaan meliputi analisis kualitas sumber daya manusia, diskusi kelompok terarah (FGD), pelatihan, pendampingan, praktik lapangan, dan evaluasi program. Hasil kegiatan menunjukkan adanya peningkatan pemahaman masyarakat mengenai sadar wisata, tata kelola destinasi, dan pengembangan atraksi wisata berbasis potensi lokal. Selain itu, terbentuknya Pokdarwis Aia Malanca menjadi langkah strategis dalam mendukung pengelolaan destinasi wisata secara berkelanjutan. Implementasi sapta pesona melalui kegiatan gotong royong dan penataan kawasan wisata juga memberikan dampak positif terhadap kebersihan, kenyamanan, dan daya tarik objek wisata. Program ini diharapkan dapat menjadi fondasi dalam pengembangan desa wisata berbasis masyarakat yang berkelanjutan dan mampu meningkatkan kesejahteraan masyarakat Nagari Harau. Kata kunci: desa wisata; nagari harau; pokdarwis; sapta pesona; tata kelola wisata. AbstractThis community service program was conducted to support the development of the Nagari Harau Tourism Village “Maimbau Pulang” in Harau District, Lima Puluh Kota Regency, which has significant natural tourism potential but has not been optimally managed. The main challenges faced by the community included limited understanding of tourism destination management, inadequate management of tourism attractions and small-medium enterprises (SMEs), and weak institutional capacity of the Tourism Awareness Group (Pokdarwis). This program aimed to enhance community capacity in tourism village management through institutional strengthening, tourism management training, Pokdarwis establishment, and the implementation of Sapta Pesona principles in the Aia Malanca tourism area. The program was conducted from April to December 2021 and involved 35 participants consisting of village officials, tourism managers, Pokdarwis members, local communities, and students from the Faculty of Tourism and Hospitality, Universitas Negeri Padang. The methods included focus group discussions (FGD), training, mentoring, field practice, and program evaluation. The results showed increased community understanding of tourism awareness, destination management, and local potential-based tourism attraction development. In addition, the establishment of Pokdarwis Aia Malanca became a strategic step toward sustainable tourism management. The implementation of Sapta Pesona also positively improved the cleanliness, comfort, and attractiveness of the tourism area. This program is expected to support sustainable community-based tourism village development and improve community welfare in Nagari Harau. Keywords: community-based tourism; nagari harau; sapta pesona; tourism awareness group (Pokdarwis); tourism governance.
Exploring The Potential of Traditional Beverages as Welcome Drinks in The Hospitality Industry: A Case Study of GRAMM Hotel By Ambarrukmo Yogyakarta Annamaria Kristinta Setyaningtyas; Lise Asnur; Ngatimin
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): (SJAM) Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.961

Abstract

This study aims to analyze the potential of traditional beverages as welcome drinks in the hospitality industry. The study employed a qualitative method using a case study approach at GRAMM Hotel by Ambarrukmo in Yogyakarta. Data were collected through interviews with the Front Office Department, the Food and Beverage Service Department, and hotel management, and were supplemented by observations and documentation. The results indicate that traditional beverages have high potential as welcome drinks because they represent local culture and provide a unique experience for guests. The beverages deemed most promising are secang jahe, jahe asem jawi, and lemongrass. These three beverages are served on a rotating basis according to the operational schedule and availability of raw materials to maintain product quality and provide variety for guests. Although there are challenges related to shelf life and the consistency of raw materials, the implementation of traditional beverages can increase the added value of services and strengthen the hotel’s image based on local culture.
Co-Authors Abdul Habib Arrasyidi Desky Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Alfito Dimas Cahyadi Kang Ali Anis Ambiyar, Ambiyar Andaresta, Andika Andri Satrio Saputra Angelina Diaz Viera anggina Anggraini, Marshella Anisa Apriani, Anisa Annamaria Kristinta Setyaningtyas Ariesni, Selfi Arif Ardian Asmar Yulastri Assabil, Yahdi Aura Firstania M.S Azilla Retlika Andani Budayawan, Khairi Budayawan, Khairi Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Dolly Jamanda Putra Edelweiss, Bunga Effendi, M Abdurrahman Elida Ernawati Ernawati Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Fadilla Nofrianti Faisal, Dini Fajri Putri, Meddiati Fajri Rahman Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Gebby Junaichi Geovanne Farell Gulistina, Ghania Raisa Hafiz Renaldi Hafizh Arrafi, M Hansi Effendi haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Henny Yustisia Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfan Ananda Ismail Irfin, Dava Sava Marwa Irvan Koto Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Ngatimin Nizwardi Jalinus Nofrializa, Nofrializa Noval Adithya Rahman Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahma Dina Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat Rizki Rahmat Wahyudi RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega sulis purwanto Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali, Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yeka Hendriyani Yeni Elviza Febrianti Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yogi Hidayat Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yulia Yulia Yuliana Yuliana Yuliana Yuliana Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli