Article Per Year (5 Year)
p-Index From 2021 - 2026
13.399
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 IRJE (Indonesian Research Journal in Education) Economac: Jurnal Ilmiah Ilmu Ekonomi Ijtimaiyah: Jurnal Ilmu Sosial dan Budaya JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education JETL (Journal Of Education, Teaching and Learning) Ensiklopedia of Journal EARLY CHILDHOOD : JURNAL PENDIDIKAN Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal of Social Studies (JSS) 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 Journal of General Education and Humanities 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 Penelitian Ilmu Pendidikan 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 : 168 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 168 Documents
Search

 13   14   15   16   17 
Sensory Quality Analysis Of Putu Ayu Cake With The Addition Of Red Dragon Fruit Extract Rahmi Kurnia; Lucy Fridayati; Elida Elida; Ezi Anggraini
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.v6i2.26888

Abstract

Synthetic dyes that are often used in making putu ayu cakes can be harmful to health because they contain sulfuric acid or citric acid chemicals, so safer natural dye alternatives are needed. Red dragon fruit contains anthocyanins, antioxidants, and essential nutrients that can be used as natural dyes while providing added value in terms of product health and aesthetics. This study aims to analyze the sensory quality of putu ayu cakes with the addition of red dragon fruit extract of 20%, 30%, and 40%. The type of research used was a pure experiment with a Completely Randomized Design (CRD) and three times. The research sample consisted of three treatments and one control, assessed by five semi-trained panelists, namely lecturers from the IKK Department of Culinary Arts, UNP. Data were obtained through organoleptic tests including color, aroma, and taste using an instrument in the form of an assessment sheet. Data analysis techniques were carried out quantitatively inferentially. The results showed that the addition of 40% red dragon fruit extract had the most significant effect on color, aroma and taste (dragon fruit), but did not have a significant effect on the sweetness of putu ayu cakes. 
Implementation of Class XI Culinary Students of Nusatama Padang Vocational School Regarding Sanitation, Hygiene, and Occupational Health and Safety During Oriental Food Practices Elda Febri Dollah; Cici Andriani; Elida Elida; Juliana Siregar
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.
Factor Analysis of Teaching Readiness Among PKK Students Specializing in Culinary Arts Ilhami Pebi Widyawati; Juliana Siregar; Elida Elida; Cici Andriani
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.v6i2.26889

Abstract

Teaching readiness among vocational education students is a critical issue in higher education, particularly for those in the Culinary Arts concentration of the Family Welfare Education (PKK) program. One of the key factors influencing students’ readiness to become professional teachers is Field Teaching Experience (PLK), which serves to bridge theoretical learning and classroom practice. This study aimed to analyze the effect of PLK on the teaching readiness of PKK Culinary Arts students. Using a quantitative descriptive approach and simple linear regression analysis, data were collected from 50 students selected by random sampling from a population of 100 at Universitas Negeri Padang. A four-point Likert-scale questionnaire was used, with validity tested through Pearson Product Moment and reliability confirmed using Cronbach’s Alpha (α = 0.871). The findings showed that PLK had a significant positive effect on teaching readiness, with a regression coefficient of 1.057, t-value of 5.131, and significance level of 0.000 (p < 0.05). The coefficient of determination (R²) was 0.354, indicating that PLK accounts for 35.4% of the variance in teaching readiness. These results reinforce the importance of structured teaching experiences in preparing vocational education students to become effective educators and suggest the need for continuous improvement in the implementation of PLK programs.
Android-based learning media development with iSpring Suite application in pastry course Febri Ananda; Elida Elida; Kasmita Kasmita; Dedy Irfan
Jurnal Pendidikan Vokasi Vol. 13 No. 3 (2023)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v13i3.66941

Abstract

The utilization of Information and Communication Technology (ICT) is one of the things needed in the education era for effective learning. This study aims to produce Android application-based media using iSpring Suite in feasible pastry courses based on the values and tests of validity, practicality, and effectiveness. The development research used the 4D model (Define, Design, Develop, and Disseminate). The limited trial of Android application media was conducted on 30 Department of Family Welfare Science, Concentration of Catering students at Universitas Negeri Padang who were taking pastry courses. Data collection instruments used validation sheets, evaluation questions, and student response questionnaires. The data obtained were analyzed descriptively and quantitatively. The results showed that the validation value of the material expert was 0.758 with the valid category, and the validation of the media expert was 0.833 with the valid category. The practicality value gets a score of 3.06 with a practical category. The effectiveness value is obtained from the evaluation results of the control class and the experimental class. Hypothesis testing was carried out using the t-test with the Independent Samples Test method. The t-test results show the t-count value (12.0228) > t-table (2.0167), so Ho is accepted. This means there is a difference in the value of the control and experimental classes. The effect size calculation obtained a value of 3.13, so based on the applicable criteria, this effect size value is included in the very high category. Based on these results, the application-based learning media using iSpring Suite is declared feasible based on validity, practicality, and effectiveness as a learning media.
Analisis Penerapan Standard Recipe Menu Coffee Break dalam Menjaga Konsistensi Biaya Produksi Bakery Hotel Santika Kelapa Gading Frisca Sasri Dwitama; Feri Ferdian; Yasri Yasri; Elida Elida
YASIN Vol 6 No 4 (2026): YASIN: Jurnal Pendidikan dan Sosial Budaya
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/yasin.v6i4.11005

Abstract

Although food cost control has been widely discussed in hospitality research, studies that specifically examine the consistency of standard cost ratios across coffee break menus based on standard recipe documents remain limited. This study aims to analyze the implementation of standard recipes and identify the consistency of food cost ratios in the coffee break menus of Hotel Santika Kelapa Gading. This study used a descriptive quantitative approach with a case study design. The units of analysis consisted of three standard recipe documents for the bakwan, fried cassava, and chicken curry noodle menus, which were purposively selected based on the completeness of cost data. Data were collected through documentation and analyzed using descriptive analysis and simple statistics with the assistance of RStudio. The results showed that the three menus had different total production costs, minimum selling prices, and net revenues, but produced a rounded food cost ratio of 25%. The RStudio-assisted analysis showed a mean value of 25% and a standard deviation of 0. These findings strengthen the understanding of the relationship between recipe standardization, cost-per-portion calculation, and selling price determination in production cost control. The conclusion of this study affirms the importance of standard recipes as a basis for controlling standard cost ratios in coffee break menus. The implications of this study provide practical contributions for hotel management in maintaining production cost consistency and open opportunities for further research comparing standard food cost and actual food cost across several production periods.
TRANSFORMASI TARI ZAPIN DALAM DANCE CHALLENGE TIKTOK DI ERA POST-REALITAS Ratih Riau Khasanah; Agustina Agustina; Fuji Astuti; Indrayuda Indrayuda; Elida Elida
Jurnal Intelek Insan Cendikia Vol. 2 No. 12 (2025): Desember 2025
Publisher : PT. Intelek Cendikiawan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Perkembangan media digital telah menghadirkan ruang baru bagi praktik seni pertunjukan, termasuk seni tari tradisional. TikTok sebagai platform berbasis video pendek menjadi medium yang memungkinkan tarian tradisional direpresentasikan ulang dalam format dance challenge yang bersifat visual, cepat, dan viral. Salah satu fenomena yang menonjol adalah transformasi Tari Zapin, tarian tradisional Melayu yang sarat nilai religius, kesantunan, dan spiritualitas, ke dalam bentuk konten digital di TikTok. Penelitian ini bertujuan untuk menganalisis bentuk transformasi Tari Zapin dalam dance challenge TikTok di era post-realitas serta mengkaji perubahan makna dan nilai budaya yang menyertainya. Penelitian menggunakan pendekatan kualitatif dengan metode deskriptif-analitis melalui observasi digital (digital ethnography), wawancara, dan studi literatur. Analisis data dilakukan dengan pendekatan semiotika dan fenomenologi budaya, menggunakan teori tari, post-realitas Jean Baudrillard, representasi budaya, serta teori transformasi seni. Hasil penelitian menunjukkan bahwa Tari Zapin mengalami pergeseran bentuk dari ekspresi ritual dan sosial menjadi representasi visual yang tunduk pada logika algoritma dan estetika digital. Transformasi ini menyebabkan terjadinya pergeseran makna dan nilai budaya Zapin dari substansi spiritual menuju citra performatif. Namun demikian, Zapin digital juga menunjukkan kemampuan budaya lokal untuk beradaptasi dan bertahan melalui reinterpretasi di ruang digital. Penelitian ini menyimpulkan bahwa transformasi Tari Zapin di TikTok merupakan wujud negosiasi antara tradisi dan teknologi dalam konteks budaya post-realitas
IDEOLOGI BUDAYA MASYARAKAT TUNGKAL ILIR DALAM MOTIF BATIK TANJUNG JABUNG BARAT Yenni Rahmah; Agustina Agustina; Fuji Astuti; Indrayuda Indrayuda; Elida Elida
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 2 No. 6 (2025): Desember 2025 - Januari 2026
Publisher : PT. Intelek Cendikiawan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Batik merupakan warisan budaya Indonesia yang tidak hanya memiliki nilai estetika, tetapi juga mengandung makna ideologis yang merepresentasikan pandangan hidup masyarakat pendukungnya. Batik Tanjung Jabung Barat, khususnya yang berkembang di wilayah Tungkal Ilir, menampilkan motif-motif yang berakar pada nilai religius, adat istiadat Melayu, serta relasi harmonis antara manusia dan alam. Penelitian ini bertujuan untuk mendeskripsikan bentuk motif Batik Tanjung Jabung Barat serta menganalisis nilai-nilai ideologi budaya masyarakat Tungkal Ilir yang terkandung di dalamnya. Penelitian menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data berupa observasi, wawancara dengan perajin batik dan tokoh budaya, serta studi dokumentasi dan literatur. Hasil penelitian menunjukkan bahwa motif-motif seperti Rehal dan Tunjuk Ngaji, Hutan Mangrove, dan Biota Laut merupakan representasi ideologi budaya Melayu yang menekankan religiusitas, kearifan ekologis, kerja keras, dan harmoni sosial. Batik Tanjung Jabung Barat berfungsi tidak hanya sebagai produk seni dan ekonomi kreatif, tetapi juga sebagai media pewarisan nilai ideologis dan identitas budaya masyarakat Tungkal Ilir di tengah arus modernisasi.
Development of an Android-Based E-Module for Basic Culinary Learning at SMK Istiqlal Delitua Rendyka Eliadi; Waskito Waskito; Elida Elida; Riki Mukhaiyar
Journal of General Education and Humanities Vol. 5 No. 4 (2026): August
Publisher : MASI Mandiri Edukasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58421/gehu.v5i4.1765

Abstract

The rapid advancement of digital technology has encouraged the integration of mobile-based learning media to enhance the quality of vocational education. However, previous studies have predominantly developed e-modules in PDF or web-based formats, which have not fully accommodated the practical learning needs of vocational education that require flexible access and integrated multimedia features. This study aimed to develop an Android Package (APK)-based e-module for the Basic Culinary course, focusing on Food Ingredients and Kitchen Equipment, for tenth-grade students in the Culinary Expertise Program at SMK Istiqlal Delitua. The study employed a Research and Development (R&D) approach using a modified Four-D (4-D) model comprising the define, design, and development stages, with the dissemination stage omitted. The product trial involved 34 tenth-grade culinary students. Data were collected through expert validation questionnaires, student response questionnaires, and learning achievement tests, and were analyzed using descriptive quantitative techniques. The results indicated that the developed e-module achieved media expert validation scores of 85.7% and material expert validation scores of 86.6%, both of which were categorized as very good. The practicality evaluation yielded an average score of 3.56, indicating a very good level of usability. Furthermore, students' mastery of learning improved from 64.7% in the first learning evaluation to 79.4% in the second learning evaluation after using the developed e-module. These findings suggest that the APK-based e-module demonstrates high validity and practicality and has the potential to support improved student learning outcomes within the context of this study. This research contributes to the development of digital learning media tailored to the characteristics of vocational education, particularly in Basic Culinary learning, and offers an alternative instructional resource to support smartphone-assisted independent learning.
Conceptualizing the implementation of the Merdeka Mengajar platform Handayani, Sylvia Gusti; Elida, Elida; Rahmiati, Rahmiati; Giatman, Muhammad
Indonesian Research Journal in Education |IRJE| Vol. 10 No. 2 (2026): IRJE |Indonesian Research Journal in Education
Publisher : Universitas Jambi, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/irje.v10i2.36441

Abstract

This study aims to conceptualize the implementation of the Merdeka Mengajar Platform (PMM) in vocational education at SMK Negeri 3 Kota Solok from both theoretical and practical perspectives. The research employs a qualitative approach, using a literature review supported by field data collected through observation and documentation. The findings indicate that PMM contributes to improving learning flexibility, access to learning resources, and teachers’ pedagogical competence. However, its implementation still faces several challenges, including limited technological infrastructure, disparities in teachers’ digital competencies, and low levels of optimal use of platform features. These findings highlight that successful PMM implementation is influenced by technological readiness, policy support, and continuous professional development. This study provides a conceptual contribution to the integration of technology into vocational education and practical recommendations for optimizing the implementation of PMM.
Integrasi Sosial-Budaya Komunitas Tionghoa di Kota Padang: Studi tentang Adaptasi Lokal dan Perpaduan Budaya dengan Masyarakat Minangkabau Ovilly Agnesia; Elida Elida; Anni Faridah; Kasmita Kasmita
Journal of Moral and Civic Education Vol 10 No 1 (2026): Journal of Moral and Civic Education
Publisher : Jurusan Ilmu Sosial Politik Fakultas Ilmu Sosial Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/88514121012026948

Abstract

The Chinese community represents one of the ethnic groups with a long-standing history of socio-cultural interaction with the Minangkabau society in Padang City. This study aims to examine the process of socio-cultural integration of the Chinese community within the Minangkabau society, particularly in relation to local adaptation and cultural assimilation in everyday social life. This research employs a descriptive qualitative approach. Data were collected through participant observation and in-depth interviews with key informants, including the Secretary General of HTT Central Padang, local Minangkabau community members, and individuals from the Chinese community. In addition, document analysis of relevant historical and cultural records was conducted to support the findings. The results indicate that the Chinese community in Padang City has undergone a strong process of cultural localization through intensive interaction with the Minangkabau society. Cultural assimilation is reflected in the use of local language in daily communication, intermarriage practices, and adaptation to local social and cultural norms. One notable form of integration is observed in wedding ceremonies, where the Chinese community accommodates the provision of halal food as a form of respect for Minangkabau cultural values. Despite these adaptations, the Chinese community continues to preserve its cultural identity amid contemporary socio-cultural dynamics. The findings suggest that socio-cultural integration between the Chinese community and the Minangkabau society in Padang occurs harmoniously through processes of adaptation, tolerance, and mutual respect, ultimately enriching local cultural diversity.
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 Amelia Desri Junelti Anak Agung Istri Sri Wiadnyani Andini, Nurul Anggraini, Ezi Aninda, Femira Nasyirah Anni Farida Anni Faridah 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 Barus, Anisa Devita Boru Bunga Indah Zaletri 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 Dian Mutiara Putri Dikki Zulfikar Dony Novaliendry Dwi, Elfrimo Dzikrillah, Athiffa Efendi, Hansi Efian, Muhammad Ilham Efli, Haura Tsamarah Elda Febri Dollah Emi Vovo Sembiring Emil Annisa Erlina, Rini Ernawati Ernawati Ernawati Ernawati Ertanto, Boby Ezi Anggraini Ezi Anggraini Fauziah, Qori Febri Ananda Ferdi, Rohmat Aidil Feri Ferdian Fitri, Ernarisa Fridayanti, Lucy Frisca Sasri Dwitama Fuji Astuti Ganefri . Gea, Selvi Yana Gusnita, Wiwik Gustin, Nifrika Yuni Gustina, Lia Handayani, Sylvia Gusti Haryani, Hafiidha Gusti Haryanti Haryanti Hasdi Aimon Hatista, Radhesa Hazzarah, Fanessha Heldi , Heldi Hidayat, Febri Hijriyantomi Suyuthie Humairah, Uttri Iftita Rahmi Efendi Ilhami Pebi Widyawati 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 Kasmita Kasmita Khairani, Mifta Zhafira Khairiyah, Zahratul Krista Maria S Kumala Dewi, Fitrika 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 Mimi Suriani Muhammad Rizki Mukhaiyar, Riki Muskhir, Mukhlidi Mustika, Dina Mustika, Sari Nabilah, Nurli nahar, Khailatul Nenda, Welly Afrita Nindya Syafitri Nismar Amini Nofia Ulan Sari Nofriyanti, Yelva Nor Aishah, Buang Novi Adi Morjayanti Novita Sari Novitasari, Anggi Novitasari, Herlina Novri Wahyuni Nur Muftiyanto, R. Taufiq Nuraini Nuraini Nurul Fajri Oktariani, Elza Oktavia, Yolanda Ovilly Agnesia Pepriyanti, Fanny Pratama, Muhammad Reihan Pratiwi Pratiwi Puan Nabilla Pujayatini, Sri Purba, Lilis Pratiwi PUTRA, MARDA YOGI Putri, Eneke Suwandi Putri, Melia Putri, Novari Hasukma Rahadian Zainul Rahma Arifna Rahma, Azizah Septia Rahmalia, Shindy Nurul Rahmatul Hadi Rahmi Holinesti Rahmi Kurnia Rahmiati Rahmiati Ratih Riau Khasanah Refi, Febriana Rendyka Eliadi 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 Salsabilla Wilda Alifia 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 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 Waskito Wirnelis Syarif Wiwik Gusnita Wulandari, Celshea Tiara Wulandari, Laila Fauziah Wulandari, Yuka Yahya Yahya Yasih, Fitri Yaslina, Yaslina Yasri Yasri Yaswinda Yaswinda Yaswinda Yaswinda Yelfi, Reno 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 Yuliarma, Yuliarma Yulsyofriend Yulsyofriend Yulsyofriend, Yulsyofriend Yundi, Silvinia Yunia Wardi Zahara, Ayu Zul Azhar Zumairo, Siti