Article Per Year (5 Year)
p-Index From 2021 - 2026
12.368
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism INVOTEC Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Manajemen Pendidikan Al Ishlah Jurnal Pendidikan Economac: Jurnal Ilmiah Ilmu Ekonomi JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education JETL (Journal Of Education, Teaching and Learning) Ensiklopedia of Journal EARLY CHILDHOOD : JURNAL PENDIDIKAN Ensiklopedia Social Review Ensiklopedia Education Review JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Pendidikan dan Keluarga Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan dan Kewirausahaan Budimas : Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Education Research International Journal of Humanities Education and Social Sciences SENTRI: Jurnal Riset Ilmiah YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Langgam International Journal of Social Science Education, Art and Culture Jurnal Aplikasi IPTEK Indonesia Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Intelek Insan Cendikia Sosial : Jurnal Ilmiah Pendidikan IPS Jurnal Pendidikan Ilmu Sosial Abdi Humaniora: Jurnal Pengabdian Masyarakat Bidang Humaniora Jurnal Pendidikan dan Sosial Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga
elida elida
Universitas Negeri Padang
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

Published : 161 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 161 Documents
Search

 12   13   14   15   16 
UMUR SIMPAN DAN UJI HEDONIK KUE SUS SUBSTITUSI TEPUNG GANYONG Purba, Lilis Pratiwi; Elida, Elida; Faridah, Anni; Anggraini, Ezi
Ensiklopedia of Journal Vol 7, No 4 (2025): Vol. 7 No. 4 Edisi 3 Juli 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i4.3368

Abstract

Abstract: This research is motivated by previous studies on choux pastry substituted with ganyong flour, but no studies have examined the shelf life and panelists' preference levels, both for control choux pastry and 45% ganyong flour substitution. The purpose of this study was to analyze the shelf life and hedonic test as a local tuber-based food innovation. The method used was a mixed method with a qualitative approach (shelf life observation) and quantitative (hedonic test by 50 untrained panelists) on the attributes of color, texture, aroma, and taste. Data analysis used Paired Sample t-Test with t-table = 1.976 (α = 0.05; df = 149). The results showed that the maximum shelf life of control and substitution choux pastry was two days at room temperature (23–29°C). The hedonic test showed significant differences in aroma (t = 3.227), inner texture (t = 2.146), and taste (t = 2.742), but not significant in outer color, inner color, and outer texture. The substitution of ganyong flour has a significant impact on several specific sensory attributes, especially aroma and taste, and has the potential to be further developed by improving the formulation and processing technology to produce a more optimal and widely accepted productKeywords: Choux Paste, Canna Flour, Shelf Life, Hedonic Test.
PERBEDAAN TINGKAT KESUKAAN DAN DAYA SIMPAN KUE BAY TAT DENGAN SUBSTITUSI TEPUNG SUKUN Dzikrillah, Athiffa; Elida, Elida; Kasmita, Kasmita; Holinesti, Rahmi
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3367

Abstract

Abstract : This study was motivated by previous research on Bay Tat cake with 50% breadfruit flour substitution, which showed the best results based on organoleptic tests. The purpose of this study was to determine the differences in preference levels and shelf life of Bay Tat cake between the two treatments. This research used a mixed method with a qualitative approach through shelf-life observation and a quantitative approach through a hedonic test by 50 untrained panelists on the attributes of color, aroma, taste, and texture. Hedonic test data were analyzed using the Paired Sample T-Test with a t-table significance limit of 1.976 (α = 0.05; df = 149). The results showed significant differences between the control and 50% breadfruit flour substitution in aroma (t = 4.630 > 1.976), taste (t = 2.588 > 1.976), and inner texture (t = 3.713 > 1.976). Meanwhile, outer color (t = –1.313 < 1.976), inner color (t = 0.315 < 1.976), and outer texture (t = –1.164 < 1.976) showed no significant differences. Shelf-life observation showed that both treatments had the same shelf life, lasting up to the 5th day at room temperature (27–30°C), after which quality deterioration began to occur.Keywords: Bay Tat, Beadfruit Four, Hedonic Test, Shelf Life.
STANDARISASI RESEP KUE BAY TAT Ulya, Wafiqah; Fridayati, Lucy; Elida, Elida; Gusnita, Wiwik
Ensiklopedia Education Review Vol 7, No 2 (2025): Volume 7 No 2 Agustus 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eer.v7i2.3366

Abstract

 Abstract: Bay Tat cake is a traditional food typical of the Serawai Tribe in Semidang Alas Maras District, Seluma Regency, which does not yet have a standard recipe. This study aims to standardize ingredients, manufacturing techniques, and evaluate the quality of Bay Tat cake in terms of shape, color, aroma, texture, and taste. This study used a mixed method approach. Qualitative data were obtained through interviews, observations, and documentation of 10 informants who make Bay Tat, while quantitative data were collected through organoleptic tests of several recipes. Five initial recipes were selected to three, then retested until the best recipe was obtained based on panelist assessments. The results showed that the best recipe used standardized ingredient measurements, consistent processing techniques, and produced Bay Tat quality that is round like a flower, yellow-brown in color, has a distinctive aroma of coconut milk and brown sugar, a soft texture, and a sweet-savory taste. This study produced a standard recipe that can be used as a reference in the preservation and development of local culinary specialties of Serawai.Keywords: Recipe Standardization, Bay Tat Cake, Serawai Tribe, Processing Techniques, Organoleptic Quality.
Analisis Kualitas Sosis Ikan Barakuda Dengan Persentase Penambahan Puree Wortel (Daucus carota L) Yang Berbeda Rahayu, Siti; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Juvenil Vol 6, No 2: Mei (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i2.30077

Abstract

ABSTRAKPenelitian ini dilatarbelakangi oleh belum adanya kajian mengenai pembuatan sosis ikan barakuda dengan penambahan puree wortel sebagai bahan tambahan alami. Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree wortel sebanyak 0%, 10%, 20%, dan 30% terhadap kualitas sensori sosis ikan barakuda, meliputi warna, aroma, tekstur, dan rasa. Penelitian ini merupakan eksperimen murni dengan menggunakan Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan dan tiga kali ulangan. Pengumpulan data dilakukan melalui uji sensori menggunakan format uji ranking oleh delapan panelis terlatih dari Dosen Tata Boga, Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan Uji Duncan. Hasil ANOVA menunjukkan bahwa penambahan puree wortel memberikan pengaruh yang signifikan terhadap warna (Fhitung = 19,464; p = 0,000) dan tekstur (Fhitung = 11,700; p = 0,000), namun tidak signifikan terhadap aroma (Fhitung = 2,185; p = 0,098) dan rasa (Fhitung = 1,567; p = 0,219). Uji Duncan menunjukkan bahwa perlakuan X3 (30% puree wortel) memberikan nilai rata-rata tertinggi pada warna (77,62) dan aroma (50,75), sedangkan perlakuan X1 (10% puree wortel) memberikan nilai tertinggi pada tekstur (40,12) dan rasa (27,25) yang paling disukai panelis.Kata Kunci : Ikan Barakuda, Puree, Sosis, Uji Sensori, WortelABSTRACTThis research was motivated by the absence of studies on the making of barracuda fish sausage with the addition of carrot puree as a natural additive. The purpose of this study was to analyze the effect of adding carrot puree as much as 0%, 10%, 20%, and 30% on the sensory quality of barracuda fish sausage, including color, aroma, texture, and taste. This research is a pure experiment using a completely randomized design (CRD), consisting of four treatments and three replicates. Data were collected through sensory testing using a ranking test format by eight trained panelists from Catering Lecturers, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test. ANOVA results showed that the addition of carrot puree had a significant effect on color (Fcount = 19.464; p = 0.000) and texture (Fcount = 11.700; p = 0.000), but not significant on aroma (Fcount = 2.185; p = 0.098) and taste (Fcount = 1.567; p = 0.219). Duncan's test showed that treatment X3 (30% carrot puree) gave the highest mean scores on color (77.62) and aroma (50.75), while treatment X1 (10% carrot puree) gave the highest scores on texture (40.12) and taste (27.25) which were most preferred by panelists.Keywords: Barracuda Fish,Puree, Sausage, Sensory Test, Carrot.
Implementation of Class XI Culinary Students of Nusatama Padang Vocational School Regarding Sanitation, Hygiene, and Occupational Health and Safety During Oriental Food Practices Dollah, Elda Febri; Andriani, Cici; Elida, Elida; Siregar, Juliana
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.v6i2.26928

Abstract

This study aims to describe the implementation of sanitation, hygiene, and occupational health and safety (K3) by class XI Culinary students of SMK Nusatama Padang in the practice of oriental food subjects. This study uses a qualitative approach with descriptive methods. The subjects of the study were class XI Culinary students and productive teachers who teach the subject. Data collection techniques were carried out through observation, interviews, and documentation. The results of the study indicate that students' understanding of sanitation, hygiene, and K3 is quite good, but their implementation is not consistent. In the aspect of personal hygiene, students have not fully implemented personal hygiene standards, such as washing hands properly and using practical attributes according to procedures. In the aspect of kitchen hygiene, some students have maintained the cleanliness of the kitchen and equipment, but there are still negligence, especially in handling waste and storing food ingredients. As for the aspect of occupational safety (K3), students have known and used personal protective equipment (PPE), but are still often negligent in its application, and supporting facilities such as a first aid kit are not yet available in the practical kitchen. It can be concluded that although students' understanding is quite good, supervision and habituation of hygienic and safe behavior still need to be improved to comply with culinary industry standards.
Contribution of Vocational Pedagogy Courses on Students’ Readiness for Teaching Internship Saif, Charisma Putrenesia; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
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.v6i3.26985

Abstract

This study aims to analyze the influence of the Pedagogical Vocational Course on students’ readiness to carry out the Educational Field Practice (PLK) among students of the Family Welfare Education Study Program, Universitas Negeri Padang, class of 2023. The background of this research is the low level of student readiness to face PLK, which is presumed to be related to the effectiveness of learning in the Pedagogical Vocational Course as an essential provision for preparing prospective professional teachers. This study employed a descriptive quantitative method with a correlational approach. The population consisted of 152 students, with a sample of 110 respondents determined using the Slovin formula. Data were collected using a four-point Likert scale questionnaire that had been tested for validity and reliability, and analyzed through simple linear regression and t-test. The results showed that students’ perceptions of the Pedagogical Vocational Course were in the medium to high category, while their readiness to carry out PLK was in the fairly good category. Based on the t-test, the significance value of 0.000 < 0.05 indicated a positive and significant influence of the Pedagogical Vocational Course on students’ readiness for PLK. The coefficient of determination (R²) value of 0.390 revealed that the Pedagogical Vocational Course contributed 39% to students’ readiness, while the remaining 61% was influenced by other factors outside this study.  
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
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.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.
Implementation Of Project-Based Learning To Improve Learning Outcomes Of Creative And Entrepreneurial Projects In Culinary Students At SMKN 2 Bukittinggi Ferdi, Rohmat Aidil; Gusnita, Wiwik; Elida, Elida; Sari, Yolanda Intan
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.v6i3.26987

Abstract

Education is a crucial process in developing human resources that are high-quality, adaptive, and competitive. However, conventional learning methods often result in low student learning outcomes. This study aims to examine the effect of the Project-Based Learning (PjBL) model on learning outcomes in the Creative and Entrepreneurship Projects (PKK) subject for XI Culinary students at SMK Negeri 2 Bukittinggi. This research employed a quantitative approach using a quasi-experimental method with a Non-Equivalent Control Group Design involving an experimental class and a control class. The research instruments consisted of pretest and posttest assessments as well as a student response questionnaire. Data were analyzed using normality and homogeneity tests and an independent sample t-test with a significance level of 0.05. The results showed that the average posttest score of the experimental class was higher than that of the control class, with a significance value of Sig. 2-tailed = 0.00 ≤ 0.05. This indicates a significant effect of applying the PjBL model on PKK learning outcomes. Moreover, students’ responses to project-based learning were positive, with 86% strongly agreeing. Therefore, the Project-Based Learning model is effective in improving learning outcomes while providing an active, collaborative, and meaningful learning experience. 
The Quality Of Blooming Steamed Sponge Cake With Different Steamer Materials And Steaming Times Khairani, Mifta Zhafira; Elida, Elida; Kasmita, Kasmita; Anggraini, Ezi
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.v6i3.27009

Abstract

Steamed sponge cake is a popular cake product due to its fluffy texture, soft crumb, and distinctive sweet taste. One of the important factors that determine the success of steamed sponge cake is the material of the steaming equipment and the steaming time. This study aims to determine the effect of steaming equipment materials (bamboo, aluminum, and stainless steel) and steaming time (15, 20, and 25 minutes) on the quality of steamed sponge cake. The study used an experimental method with a 3×3 factorial design and three replicates. Organoleptic tests were conducted by five trained panelists on aspects of volume, four-segment fluffy shape, and texture (moist, soft, and finely porous). The results of the analysis showed that the steaming tool material had a significant effect on all quality aspects (p < 0.05), while the steaming time and the interaction between the two had no significant effect (p > 0.05). The highest average quality scores were obtained for the aluminum steamer, namely volume 3.33, four-segment shape 3.00, and neat shape 3.07. The Fcount value for the steamer factor was 6.41 for volume, 61.00 for four-segment fluffy shape, and 21.80 for neat shape, which was greater than the Ftable (3.31) at the 5% level. Thus, it can be concluded that the steamer material has a significant effect on the quality of steamed sponge cake, where aluminum steamers produce products with expanded volume, perfect four-segment fluffy shape, and soft and moist texture that are most preferred by panelists.
Imlementation of The Curriculum of State Vocational School 9 Padang By Preparing Graduates Who Are Ready To Work Saqinah, Natasya; Andriani, Cici; Elida, Elida; Siregar, Juliana
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.v6i3.26990

Abstract

This study, titled Implementation of the Curriculum at SMK Negeri 9 Padang in Preparing Work-Ready Graduates, focuses on the culinary arts program. It aims to analyze the planning, implementation, evaluation, and challenges of curriculum application. The research employed a descriptive qualitative approach using in-depth interviews, observations, and documentation. Data were analyzed using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The findings show that the involvement of industries in curriculum planning remains limited; however, practice-based learning such as teaching factory and industrial internships effectively improve students’ culinary skills. Graduate employment absorption increased from 44.9% to 74%. The main constraints include limited practice facilities and insufficient practice time. This study highlights the importance of continuous collaboration between schools and industries to produce competent and work-ready vocational graduates.
Co-Authors AD, Orin Adawiyah, Nadiatul Ade Hari Fitri Adela, Adela Adelina, Julia Adhini W, Dwi Mustika Adlim, Rino Fitra Afdal Luthfi Agnesia, Ovilly Agusti Efi Agustina Agustina Alda, Fahmia Aliah, Muhafizatul Amanda, Adittya Anak Agung Istri Sri Wiadnyani Ananda, Febri Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Faridah Antoni, Jefri Aprianti, Viki Ariusni Ariusni Asmar Yulastri Auliya, Yuni Ayu Puji Lestari Azis, Rizky Pratama Azwar, Hendri A’yuni, Qurrata Bahrudi, Bahrudi baidar baidar Baravanni, Adella Putri Barokah, Ermy Rizky Barus, Anisa Devita Boru Christiawan Hendratmoko Budi Istiyanto Ida Ayu Kade Rachmawati Kusasih Cici Andriani Citra Permata Sari Dahniar Dahniar Darmayanti, Regina Dedy Irfan Desla, Afifah Tiara Dewi, Ayu Prastika Dikki Zulfikar Dollah, Elda Febri Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elfi Tasrif Emi Vovo Sembiring Erlina, Rini Ernawati Ernawati Ernawati Ernawati Ertanto, Boby Ezi Anggraini Fauziah, Qori Ferdi, Rohmat Aidil Ferdian, Feri Fitri, Ernarisa Fridayanti, Lucy Fuji Astuti Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Ilyasa Afriantoro Indah Permata Sari Indrayeni, Wiwik Indrayuda Indrayuda Ira Meirina Chair Jannah, Annisa Miftahul Jefriyanti, Ranti Juliana Siregar Juliana Siregar Julita Julita Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika Kurnia, Rahmi Lasri, Widia Lorenzo, Naufal Lucy Fridayati Maharani, Annisa Mailisa, Ratu Maisa, Dela Sukma Maiyandra, Vera Mardi Mardi Mardiah, Anisah Marhayani, Marhayani Maryetta, Mila Maysya, Rameza Nabilah mega nita ariefiani Mesya, Titania Dwi Muhammad Rizki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Puan Nabilla Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Dian Mutiara Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Ratih Riau Khasanah Refi, Febriana Retnaningtyas Susanti Rijas, Livia Putrima Rizqullah, Adib Rifqi ROHATI, RIDA Roni Yuliardi Rusi Cahdian Rusman, Ferlyan Ningsih Sahara Putri, Cut Mutia Sahputra, Edo Saif, Charisma Putrenesia Saputri, Marisa Ayu Saqinah, Natasya Sarah Sarah, Sarah Sarah, Devi Sari, Yolanda Intan Septiandi, Audilla Setiani, Rini Setyaningsih, Feni Shahida, Siti Nur Siregar, Juliana Siti Fatma Siti Helmyati Siti Marhamah, Siti Siti Rahayu Sofnitati Sofnitati Sudirman Sudirman Sukardi, Sukardi Sunaringwardani, Shinta Safitri Suriani, Mimi Susanti, Ratnaningtyas Syafiqoh, Iffat Syaqhila, Putri Syukra, Elfa Tarigan, Winda Bali Ulina Tresia, Nesya ULWAN, NASEH Ulya, Wafiqah Ul\wan, Naseh Veneliza, Adila Vinari, Chelyani Vitria Maidesti Wahyuni, Novri Widyawati, Ilhami Pebi Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno Yelva Nofriyanti Yenni Rahmah Yetti, Silvia Yolanda Intan Sari Yolanda, Ratifah Yorian, Jeni Silvi Youmil Abrian Yulia Mandasari Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yuliarma yuliarma Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti