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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian The Journal of Educational Development VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Sains Boga Mechanical Engineering for Society and Industry Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan
Anni Faridah
Universitas Negeri Padang
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Peningkatan Usaha Melalui Hilirisasi Produk Berbasis Tomat Pada Masyarakat Anni Faridah; Syamwil Syamwil; Hasdi Aimon; Ruhul Rosel
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 1 (2023): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v5i1.418

Abstract

Tanaman tomat mayoritas ditanam di Nagari Alahan Panjang, Kecamatan Lembah Gumanti, Kabupaten Solok. Masalah utama produksi tomat pada musim panen adalah rendahnya harga tomat sehingga banyak tomat yang dibiarkan membusuk pada batangnya dan tidak memiliki nilai ekonomis. Kegiatan hilirisasi produk berbahan dasar tomat bertujuan untuk meningkatkan usaha masyarakat, sehingga meningkatkan pendapatan dan kesejahteraan petani tomat di Alahan Panjang. Untuk mencapai tujuan tersebut, (1) dilakukan penyuluhan dan diskusi kelompok terarah tentang diversifikasi produksi tomat dengan hilirisasi produk berbahan dasar tomat. (2) Merancang produk berbasis tomat yang dapat dipasarkan (mutu, label dan kemasan). (3) Pengembangan keterampilan produk berbahan dasar tomat yang berdaya saing (menjaga higienitas sanitasi). Konseling, diskusi kelompok fokus, pelatihan, dan evaluasi adalah beberapa metode yang digunakan. FGD, penyuluhan, desain dan pencetakan label dan kemasan, pelatihan keterampilan membuat produk berkualitas sesuai higiene dan sanitasi, serta pendaftaran PIRT tomat yang terdiri dari dodol tomat, selai, dan saos merupakan hasil dari program pengabdian masyarakat ini. Kemampuan tersebut memicu keinginan peserta pelatihan untuk mengembangkan usahanya, sehingga meningkatkan pendapatan dan kesejahteraan masyarakat Alahan Panjang.
PKM PEMBINAAN PENGOLAHAN HASIL LAUT BAGI PEDAGANG KECIL DI NAGARI MANDEH, KECAMATAN TARUSAN, KABUPATEN PESISIR SELATAN Ezi Angraini; Anni Faridah; Sari Mustika
Journal of Community Service Vol 1 No 1 (2019): JCS, Desember 2019
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1397.072 KB) | DOI: 10.56670/jcs.v1i1.22

Abstract

Nagari Mandeh memiliki potensi SDM dan SDA yang sangat baik yang dapat menjadikan Nagari Mandeh menjadi salah satu nagari wisata. Kawasan Mandeh merupakan daerah yang baru dijadikan objek wisata setelah pemerintah membuat jalan baru dari Tarusan sampai ke Sungai pinang, dan merupakan daerah wisata pantai yang sudah mulai ramai dikunjungi wisatawan, baik wisatawan lokal maupun wisatawan yang datang dari berbagai daerah. Pemerintah memberdayakan masyarakat sekitar kawasan mandeh untuk mengelola kawasan mandeh ini menjadi kawasan wisata. Hal ini sudah dilakukan pemerintah dengan mendirikan warungwarung kecil di sepanjang jalan menuju objek wisata bahari Mandeh. Ada sekitar 25 warung kecil yang sudah berdiri yang dipersiapkan untuk menunggu wisatawan. Namun karena kebanyakan dari penduduk sekitar mandeh ini yang biasanya hanya ke laut dan menjemur ikan, jadi mereka bingung mau menjual apa di warung yang sudah di bantu pemerintah setempat itu. Padahal hasil laut sangat melimpah dan bisa dengan sangat mudah di dapatkan. Untuk mengatasi permasalahan tersebut, maka solusi yang ditawarkan adalah memberikan pengetahuan di bidang kuliner yang nantinya bisa dijadikan sebagai oleh-oleh yang akan dibeli wisatawan yang berkunjung (mulai dari bahan, hygiene dan sanitasi, kemasannya, serta manajemen usaha) dengan metode ceramah dan penyajian yang menarik wirausaha untuk berinovasi nantinya. Selain itu juga di bekali dengan materi yang berkaitaan dengan tema dan keterampilan menggunakan metode demonstrasi dan pelatihan (mengolah hasil laut seperti ikan, udang, cumi-cumi, lokan, dan lain-lain) kepada kelompok mitra pedagang kecil di Nagari Mandeh tersebut, khususnya keterampilan mengolah berbagai jenis makanan olahan dari hasil laut yang berdaya saing, dengan target khalayak dapat memanfaatkan waktu luangnya dengan baik, yang akhinya dapat dijadikan suatu usaha dan bisa di jual di warung yang sudah ada, dengan demikian dapat meningkatkan ekonomi keluarga.
PKM KULINER HALAL BERBAHAN BAKU LOKAL BERBASIS REVOLUSI INDUSTRI 4.0 DI NAGARI HARAU KECAMATAN HARAU KABUPATEN LIMAPULUH KOTA Anni Faridah; Sari Mustika; Ezi Anggraini
Journal of Community Service Vol 2 No 2 (2020): JCS, December 2020
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (964.487 KB) | DOI: 10.56670/jcs.v2i2.36

Abstract

Salah satu objek wisata di Kabupaten Lima Puluh Kota adalah Lembah Harau. Selama ini orang hanya tahu Lembah Harau sebagai Icon wisata, sementara jika dikembangkan akan bisa menjadi paket wisata lengkap yang akan menarik wisatawan baik domestik maupun wisatawan mancanegara. Nagari Harau tergolong nagari yang tingkat ekonomi masyarakat rendah dan keadaan sarana dan prasarana yang belum memadai, penghasilan masyarakat yang rendah serta sumber daya manusia baik ilmu pengetahuan maupun keterampilan masih belum terlatih. Pada tahun 2017 - 2019 tim pengabdian Fakultas Parwisata dan Perhotelan telah membangun café untuk masyarakat Harau, namun sampai sekarang belum dimanfaatkan karena tidak percaya diri akan kemampuannya, baik dari sisi keuangan, wawasan dan keterampilan untuk mengisi café tersebut. Kuliner yang ada di daerah destinasi air terjun lembah Harau baru sebatas menjual makanan yang instan seperti pop mi, indomi, chiki, soft drink, dan lain sejenisnya. Setiap warung menjual produk yang hampir. Untuk itu perlu dibuat usaha kuliner khas Harau sambal lado pucuk daun kopi, pangek lapuak cubadak, rendang belut, sambal kelapa parut gongseng, aia kawa. Untuk mengatasi permasalahan diatas maka diberikan peningkatan pengetahuan/wawasan yang diberikan yaitu hygiene dan sanitasi pengolahan makanan; kewirausahaan; penggunaan bahan tambahan pangan secara halal dan toyib; inovasi penyajian dan penataan; inovasi pelayanan. Pelatihan penerapan inovasi penyajian; inovasi penataan dan pelayanan, penerapan SOP halal pada café, dan manajemen usaha boga supaya makanan dan minuman khas Harau yang akan dijual di café menjadi produk pangan yang berdaya saing tinggi. Hal ini akan membuat wisatawan muslim nyaman dan yakin untuk mengkonsumsi dan begitu juga nonmuslim.
PKM PEMBINAAN PENGOLAHAN NATA DE CITRULLUS DAN OLAHAN LAINNYA DARI SEMANGKA AFKIR BAGI PETANI SEMANGKA DI NAGARI KAPELGAM KEC. BAYANG, KAB. PESISIR SELATAN Ezi Angraini; Elida; Anni Faridah; Sari Mustika
Journal of Community Service Vol 2 No 2 (2020): JCS, December 2020
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1048.104 KB) | DOI: 10.56670/jcs.v2i2.40

Abstract

Nagari Kapelgam, Kecamatan Bayang, Kabupaten Pesisir Selatan, terkenal sebagai nagari yang menghasilkan buah semangka (Citrullus Vulgaris). Buah semangka yang dijual biasanya berukuran sedang (±2 kg) dan besar (≥2 kg), sedangkan yang kecil (≤2 kg) kurang termanfaatkan dan dijual dengan harga relatif murah. Salah satu alternatif untuk meningkatkan harga jual dan memperpanjang umur simpan semangka afkir ini adalah dengan pembuatan Nata de Citrullus dan olahan lainnya seperti selai, sirup dan permen jely. Tujuan pengabdian ini adalah: mensosialiasikan hasil penelitian tahun 2019 tentang pembuatan nata dari semangka afkir, ntuk membantu petani dalam mengangkat harga jual semangka afkir dan memperpanjang umur simpan semangka afkir serta memberikan variasi baru kepada petani, dan membantu dalam penanganan semangka afkir sebagai tambahan income petani semangka. Tim pengabdian kepada masyarakat UNP telah memberikan pelatihan kepada isteri petani semangka tentang cara membuat nata de citrullus dan olahan lainnya dari semangka afkir. Kegiatan diawali dengan sosialisasi kepada masyarakat dan perangkat nagari, setelah itu dilakukan kesepakatan jadwal pelatihan. Pelaksanakan acara pelatihan dengan pemaparn materi dan praktek membuat makanan olahan semangka afkir, mulai dari proses pembuatan sampai packagingnya.
The Influence Of Ratio Chocolate With Dadih To The Quality Of Sensory Praline Dadih Aimuni, Nurul; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.497

Abstract

Lack of public knowledge of west Sumatra's typical functional food, namely "dadiah". Dadiah is a buffalo milk product that is fermented naturally in bamboo containers at room temperature for 24 - 48 hours. Dadiah has a sour taste and fishy aroma that is not liked by some people or the public, the use of chocolate can reduce the sour taste and fishy aroma in dadiah, one of which is by being made into praline dadiah.  This study aims to analyze the ratio of chocolate to dadiah to the quality of praline dadiah as much as (4:5); (5:5) and (6:5) to the qualities of shape, color, aroma, texture, taste and liking. This type of research is a pure experiment that uses a complete randomized design method and three repetitions carried out by giving questionnaires to limited panelists. The instruments used are organoleptic tests through level tests, hedonic tests, and hypothesis testing using ANOVA statistics, and if they differ significantly followed by the Duncan Test.  The results showed that the average values were almost the same in every test except for the quality of texture and likeability. This is also evidenced by the results of ANOVA, where the texture and preferences of the praline are influenced by the large ratio of chocolate. The best results are found in the ratio (5:5) in each praline dadiah manufacturing treatment
The Effect of Soaking Time on The Quality of Candied Papaya Khairani, Ulva; Faridah, Anni; Holinesti, Rahmi; Insan, Ranggi Rahimul
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16891

Abstract

One processing technology that can be developed to extend the shelf life of papaya fruit is processing papaya into sweets. Candied fruit is a type of snack made from fruit that is processed using granulated sugar and has a sweet and sour taste so it has a distinctive taste. This research aims to analyze the effect of soaking time of 3 hours, 6 hours and 9 hours on the quality of shape, color, aroma, texture and taste. This type of research is a true experiment (pure experiment) using a completely randomized design (CRD) method with 5 panelists. The data in this research uses primary data. The data was then analyzed using analysis of variance (ANOVA), if F calculated > F table then continued with the Duncan test. The results of this research are that there is no significant influence of the length of soaking on the quality of shape (neat flower shape), color (reddish yellow), aroma (typical of papaya), texture (brittle), and there is a significant influence of the length of soaking on the quality of the sweet taste. in candied papaya because F count > F table. The highest overall achievement scores were shape (neat flower shape) 4.07 (3 hours), color (reddish yellow) 4.53 (3 and 9 hours), aroma (typical papaya) 4.60 (9 hours), texture (brittle ) 4.53 (9 hours) and taste (sweet) 4.47 (9 hours). The best quality results for sweets were in the X3 treatment (9 hours).  
Sensory Analysis Of Breading Flour From Coconut Pulp With Different Drying Techniques Syahputri, Nia Febi; Faridah, Anni; Syarif, Wirnelis; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 2 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i2.8552

Abstract

Coconut pulp is waste obtained from the by-products of coconut meat processing whose utilization is still limited. Coconut pulp contains 86.85% carbohydrates, 7.84% fat, 2.15% protein and 63.66% crude fiber. The nutritional content of coconut pulp has the potential to be processed into food products. The study aimed to analyze the use of different drying techniques with the addition of turmeric to the sensory and hedonic qualities of coconut pulp breading flour and its application to risoles. This study was a pure experiment with the Complete Randomized Design (CRD) method. Data were obtained from 5 limited panelists through organoleptic testing. Data were analyzed with ANAVA which showed the highest value trend and data that had significant differences continued with the Duncan test. The results of the best overall coconut pulp breading flour research were in the X3 treatment (dehydrator) covering aspects of aroma 3.27, taste 3.73 and hedonic 3.27, while the results of the best risoles research on average were found in treatment X3 (dehydrator) including color indicators 3.73, taste 3.80 and hedonics 3.33.  
The Effect Of Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12930

Abstract

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.
Comparative Study Of The Quality Of Dried Choux Tilapia Meat Susanti, Sri Nugroho; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.518

Abstract

Dried choux is a choux paste dough, small in size, brownish yellow in color, crunchy textured with a savory taste.Utilization of tilapia in dried milk can add new innovations in the field of pastry.This study aimed to analyze differences in the sensory quality of dried tilapia meat and cheese. This type of research is experimental, using a completely randomized design (CRD) with two treatments and three repetitions. The products made were subjected to a sensory test by 5 limited panelists (5 lecturers) by filling out a questionnaire. The data obtained were then processed using the independent sample t-test program SPSS 25.0 to determine the differences between treatments. The results showed that the average value of the sensory test results of dry milk using cheese and tilapia meat was uniformly 3.67 and 3.60; star shape diameter 1 cm 3.27 and 3.13; colors 3.87 and 3.67; fragrance 1.07 and 2.13; hollow texture 3.87 and 3.60; and crunchy textures 3.60 and 3.53; and savory taste 3.60 and 3.53; typical taste of tilapia 1.00 and 2.00. the fragrance and taste of dried choux tilapia meat with cheese had been significant difference. 
The Effect Of Substitute Of Kangkung Extract On The Quality Of Wet Noodles Oktaviani, Rima; Faridah, Anni
Jurnal Pendidikan Tata Boga dan Teknologi Vol 3, No 3 (2022): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v3i3.482

Abstract

The background of this research is that the water spinach extract used in food processing is not optimal, while the water spinach extract can be an alternative for additional ingredients in the manufacture of wet noodles. This study aims to analyze the effect of substitution of the addition of kale extract with treatments of 0%, 15%, 30%, 45%. On the quality of shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design method. It was repeated three times with 5 semi-trained panelists, which was held at the Workshop on Catering at the Department of IKK, FPP, UNP. The dependent variable (Y) is the quality of wet noodles. The instrument used was an organoleptic test through a level test, using ANOVA statistics and if it was significantly different, it was continued with Duncan's test. The results showed that there was a significant effect on the quality of color, aroma and taste. While the neat shape and slightly chewy texture have no significant difference. It can be concluded that the best percentage is found without the addition of kale extract on the quality of wet noodles.
Co-Authors Abdul Razak AD, Orin Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Bambang Susilo BAMBANG SUSILO Binoj, Joseph Selvi Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Daimon Syukri Dinda, Viola Karina Dwi, Elfrimo Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Suryanto Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Komarudin Komarudin Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Mustika, Sari Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Nusantara, Fajar Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Prasetyo, Ikhsan Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia R. Adawiyah Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Ruhul Rosel Safina, Dinara Safitri, Elsa Nur Sagurung, Mariance Dartiani SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita Sefina, Nadia Sepryadi, Tri Septi, Sisi Dwiana SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siregar, Juliana Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Suprihartini, Dwiyani Susanti, Sri Nugroho syaedah, Nur Syahkira, Syahkira Syahputri, Nia Febi Syahrastani, Syahrastani Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Ulhaq, Ulfieda Anwar Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yanuhar, Uun Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yuni Ahda Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zahara, Putri Farisa Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulni, Pelsi Zakia