Article Per Year (5 Year)
p-Index From 2020 - 2025
10.112
P-Index
This Author published in this journals
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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering 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 Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

Published : 157 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 157 Documents
Search

 12   13   14   15   16 
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
PERBEDAAN KUALITAS RENDANG DAGING DENGAN PENGGUNAAN BUMBU BASAH DAN BUMBU KERING Mentari, Berhias; Faridah, Anni; Holinesti, Rahmi; Azhar, Minda
Jurnal Pendidikan Teknologi Kejuruan Vol 3 No 3 (2020): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v3i3.13423

Abstract

Beef rendang is a popular traditional food from West Sumatra which is commonly cooked by using fresh seasoning such as herbs and spices yet not all types of those ingredients are effortlessly available to be found. This issue hinders the local community to cook beef rendang with the original taste of West Sumatra. As a matter of fact, producing dried seasoning to cook rendang could be a possible solution to solve this issue. This study aimed to compare the sensory analysis of beef rendang by using fresh and dried seasoning. This sort of research was a pure experiment with a completely randomized design and 3 repetitions. The ingredients being used are beef, coconut milk, chilies, ginger, galingale, lemongrass, shallots, garlic, lime leaves, bay leaves, turmeric leaves and salt, cooking oil, nutmeg and coriander purchased at traditional markets. The seasoning was sautéed and the coconut milk was poured into the pan, then the beef was added onto the coconut milk with the seasoning until it is half cooked in which the name is Kalio (Like curry, but not become rendang yet), then it was heated up and dried up for hours until the coconut milk dried and turned black which is called rendang. In addition, the data collection technique was carried out by giving a questionnaire to the panelists. The data analysis used was the t-test independent sample t-test using SPSS 15.0 software. The results obtained from the research showed that the average values of the sensory evaluation of the two rendang were almost similar. The average values of beef rendang sensory evaluation using fresh and dried seasoning, respectively, were colour 3.26 and 3.53; aroma 4.0 and 4.13; the texture has the same value, namely 3,4; taste namely 4,6 and 4,46 and the hedonic test 4,33 and 4,20. These results were likely identical as what the statistical test attained (t-test) that there are no significant differences between beef rendang using dried seasoning and fresh seasoning for each sensory testing.
Dampak Wisata Kuliner di Siak Sri Indrapura pada Pariwisata Berkelanjutan terhadap Keberlanjutan Ekonomi : Analisis Literatur R. Adawiyah; Anni Faridah; Kasmita Kasmita; Yuliana Yuliana
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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

Abstract

Artikel ini menganalisis dampak wisata kuliner di Siak Sri Indrapura terhadap pariwisata berkelanjutan, dengan fokus pada kontribusinya terhadap keberlanjutan ekonomi. Melalui analisis literatur yang mendalam, artikel ini mengidentifikasi sejumlah dampak positif yang dihasilkan oleh fenomena wisata kuliner di destinasi ini. Hasil penelitian menunjukkan bahwa popularitas kuliner lokal tidak hanya meningkatkan pendapatan ekonomi di tingkat lokal, tetapi juga menciptakan peluang bisnis baru dan memberdayakan masyarakat setempat. Namun, bersamaan dengan manfaat ekonomi yang signifikan, analisis literatur juga membahas tantangan, seperti risiko overcommercialization dan ketidakseimbangan antara pertumbuhan ekonomi dan pelestarian budaya. Kesimpulannya, artikel ini menyajikan gambaran komprehensif mengenai potensi positif dan risiko yang terkait dengan wisata kuliner di Siak Sri Indrapura, memberikan landasan bagi perencanaan kebijakan yang berkelanjutan dan seimbang.
Fast Food Consumption Behavior of Culinary Science Students at Padang State University Melpita, Monica Rivany; Faridah, Anni; Yuliana, Yuliana; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26747

Abstract

Fast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Gaga UNP students is still within safe limits.
Carboxymethyl cellulose films derived from pineapple waste: Fabrication and properties Suryanto, Heru; Syukri, Daimon; Faridah, Anni; Yanuhar, Uun; Binoj, Joseph Selvi; Nusantara, Fajar; Komarudin, Komarudin; Ulhaq, Ulfieda Anwar
Mechanical Engineering for Society and Industry Vol 5 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/mesi.12789

Abstract

Plastic waste poses a significant environmental challenge due to its non-biodegradable nature, emphasizing the need for sustainable alternatives like bioplastics from natural resources. This study develops and characterizes bioplastic films made from carboxymethyl cellulose (CMC) derived from bacterial cellulose synthesized using pineapple biowaste. Pineapple waste underwent fermentation to produce bacterial cellulose, which was chemically modified into CMC. Films were fabricated using CMC solutions with varying glycerol concentrations (0.5%, 1.0%, 1.5%, and 2.5% v/v). Characterization techniques, including SEM, XRD, FTIR, TGA, mechanical testing, and antibacterial assays, revealed that increasing glycerol concentrations smoothed the film's cross-sectional morphology, reduced crystallinity, and altered functional groups (e.g., new peaks at 870 cm⁻¹ and 935 cm⁻¹ attributed to C–H deformation). TGA indicated a four-stage thermal degradation pattern, with mass loss increasing from 77.2% to 88.4% at 2.5% glycerol, reflecting enhanced plasticization. Mechanical testing showed that the highest glycerol concentration increased film flexibility by 40.7 times while reducing tensile strength by 89.7%. Antibacterial activity against E. coli and S. aureus also improved with glycerol content. These results demonstrate the potential of CMC-based bioplastic films as sustainable packaging materials, offering customizable properties and promoting the value-added use of agricultural waste.
Development of Print Modules into Electronic Modules in Food Microbiology Courses Rosel, Ruhul Fitri Rosel; Faridah, Anni; Kasmita; Ambiyar
The Indonesian Journal of Computer Science Vol. 12 No. 4 (2023): The Indonesian Journal of Computer Science (IJCS)
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v12i4.3318

Abstract

Food microbiology is one of the compulsory and important subjects as a basis for advanced courses such asFood Control, Food Preservation and Food Technology. Students experience difficulties in understanding learning material because there is no valid and practical media to use. To overcome this problem, media development was carried out in the form of E-modules for Food Microbiology Courses. The aim of this research is to develop E-module on Food Microbiology course in terms of material, format and presentation. This research uses the methodResearch and Development. E-module development using 4D models. Number of test validatorsvalidity 6 lecturers, consisting of 3 media test validator lecturers and 3 material test validator lecturersas well as 27 students majoring in Culinary Management. The average result of the assessment of material validation is 0.84 with the Valid category. Data were analyzed using the Aiken's V formula. The average result of the E-module validation assessment was 0.85 in the Valid category. The overall average result of the E-module validation on Food Microbiology Course is 0.84 with the Valid category. The average percentage of practicality by lecturers is 86.3% in the very practical category while the average practicality by students is 83.29% in the very practical category. Based on the results of all analyzes canconcluded E-module Food Microbiology Course is suitable for use in learning.
Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang Faridah, Anni; Holinesti, Rahmi; Syarief, Wirnelis; Mohd Zahari, Mohd Salehuddin
Indonesian Journal of Halal Research Vol. 4 No. 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11203

Abstract

Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.
POTENSI NUTRISI DAN SENSORI PERMEN JELLY DARI SEMANGKA AFKIR Putri, Zikra Askia; Anggraini, Ezi; Faridah, Anni; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.3020

Abstract

Abstract: The global food crisis and the high level of food waste, especially in horticultural commodities which reach 30-50%, encourage the urgency of innovation in the use of agricultural products that have been neglected so far. This study aims to analyze the effect of afkir watermelon puree substitution on the quality of jelly candy, as an effort to increase the added value of local commodities. The study used a purely experimental design with four afkir watermelon puree substitution treatments (0%, 25%, 50%, and 75%) and three repetitions. The test included sensory analysis (rating test) and hedonic test with 30 semi-trained panelists. The results of the rating test showed a significant increase in all parameters along with the increase in the percentage of substitutions. In color parameters, the value increased from 1.19 (X0) to 5.46 (X3), the aroma expanded from 2.64 (X0) to 5.99 (X3), the texture remained chewy with a range of 4.57-5.37, and the complex taste increased from 4.79 (X0) to 5.71 (X3).  The hedonic test confirmed the findings, with favorability scores increasing consistently; color from 3.99 (X0) to 5.64 (X3), chewy texture from 4.06 (X0) to 5.14 (X3), aroma from 4.38 (X0) to 5.50 (X3), and taste from 4.83 (X0) to 5.44 (X3). The X3 treatment (75% substitution) consistently showed the highest sensory characteristics and receptivity rates. This research proves the potential of afkir watermelon as a raw material for quality jelly candy, with a significant product transformation: the color develops from neutral white to red-orange, the aroma of watermelon is getting more intense, the texture remains chewy, and the sweetness is getting more complex. These findings open up new perspectives in the utilization of local food resources and food waste reduction strategies.Keywords: Watermelon Afkir, Jelly Candy, Sensory Test, Hedonic Test.
Kepemimpinan, Motivasi Kerja, dan Kompensasi sebagai Pilar Utama Kinerja Karyawan di Bumiminang Hotel Padang: Indonesia Yetti, Silvia; Efi, Agusti; Faridah, Anni; Idris
JURNAL MANAJEMEN PENDIDIKAN DAN ILMU SOSIAL Vol. 6 No. 2 (2025): Jurnal Manajemen Pendidikan dan Ilmu Sosial (Februari - Maret 2025)
Publisher : Dinasti Review

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jmpis.v6i2.4331

Abstract

Kinerja karyawan merupakan faktor kunci dalam keberhasilan suatu organisasi, khususnya di industri perhotelan yang sangat bergantung pada kualitas layanan. Namun, masih terdapat permasalahan terkait efektivitas kepemimpinan, tingkat motivasi kerja, dan sistem kompensasi yang diterapkan, yang dapat memengaruhi produktivitas karyawan. Penelitian ini mengidentifikasi kesenjangan dalam pemahaman mengenai bagaimana ketiga faktor tersebut berinteraksi dalam meningkatkan kinerja karyawan di industri perhotelan, khususnya di Bumiminang Hotel Padang. Penelitian ini berfokus pada pertanyaan utama: bagaimana hubungan antara kepemimpinan, motivasi kerja, dan kompensasi dalam meningkatkan kinerja karyawan. Tujuan penelitian ini adalah untuk menganalisis hubungan sinergis antara ketiga faktor tersebut guna meningkatkan efektivitas kerja karyawan. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Data dikumpulkan melalui wawancara mendalam dengan tujuh narasumber yang terdiri dari karyawan hotel di berbagai posisi, kemudian dianalisis menggunakan metode analisis tematik. Hasil penelitian menunjukkan bahwa kepemimpinan transformasional memiliki pengaruh positif terhadap motivasi kerja, baik intrinsik maupun ekstrinsik, yang pada akhirnya meningkatkan kinerja karyawan. Selain itu, sistem kompensasi yang adil dan transparan berperan penting dalam meningkatkan kepuasan kerja dan loyalitas karyawan. Berdasarkan temuan ini, direkomendasikan agar manajemen hotel mengadopsi gaya kepemimpinan yang memberdayakan, menciptakan lingkungan kerja yang positif, serta menjaga keseimbangan kompensasi yang sesuai dengan kontribusi karyawan. Dengan demikian, Bumiminang Hotel Padang dapat meningkatkan daya saingnya dan memberikan layanan berkualitas kepada tamu.
Assistance and Capacity Building for Entrepreneurship through Optimization of Field and Sea Products Based on Community Circular Economy Ahda, Yuni; Syahrastani, Syahrastani; Faridah, Anni; Razak, Abdul; Pratama, Sandi Fransisco; Farma, Siska Alicia; Sagurung, Mariance Dartiani; Sefina, Nadia; Valofi, Nagra Aulia
Pelita Eksakta Vol 8 No 01 (2025): Pelita Eksakta, Vol. 8, No. 1
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol8-iss01/266

Abstract

The village of Muara Sikabaluan in the Mentawai Islands faces various challenges in education, economy, and the environment. A community empowerment program based on the circular economy has been implemented to enhance the capacity for processing agricultural and marine products, such as bananas, taro, cassava, and fish. Training in product processing and online and offline marketing was provided to improve the knowledge and skills of residents, especially housewives. The program also promotes the establishment of a village business and economic center as a hub for business development and community welfare improvement. Pretest and posttest results showed significant increases in residents' knowledge and skills related to product processing and the application of circular economy principles. With a participatory and sustainable approach, Muara Sikabaluan Village is expected to become a model for sustainable village development.
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