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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 Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu Journal of Moral and Civic Education International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Al-Ta'lim Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmiah Profesi Pendidikan 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 Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Penelitian Ilmu Pendidikan Indonesia Jurnal Research Ilmu Pertanian The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga Academia Open
Anni Faridah
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 Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Kualitas Es Krim dengan Penambahan Puree Mangga Kweni Ramadhan Amra, Gilang; Holinesti, Rahmi; Faridah, Anni; Mustika, AnniSari
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

Es krim adalah produk beku yang dibuat dari susu atau produk susu, atau campurannya, di mana sebagian lemak susu digantikan dengan lemak nabati, dengan atau tanpa tambahan bahan pangan lainnya. Salah satu bahan pangan yang bisa digunakan adalah mangga kweni, yang memiliki aroma khas dan kandungan vitamin A, C, betakaroten, serta mineral seperti fosfor.
HILIRISASI PRODUK BERBASIS TOMAT PADA PETANI DAN HOME INDUSTRI DI NAGARI ALAHAN PANJANG KECAMATAN LEMBAH GUMANTI Faridah, Anni; Syamwil, Syamwil; Aimon, Hasdi; Rosel, Ruhul
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 No. 2 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i2.26708

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 dibiarkan membusuk pada batangnya dan tidak memiliki nilai ekonomis. Kegiatan hilirisasi produk berbahan dasar tomat bertujuan meningkatkan usaha masyarakat, sehingga meningkatkan pendapatan dan kesejahteraan petani tomat di Alahan Panjang. Untuk mencapai tujuan tersebut, (1) Pelatihan promosi dan pemasaran produk berbasis tomat secara online dan offline. (6) melakukan pendampingan pada UMKM Mandiri Sejahtera dan petani tomat. (7) melakukan pelatihan management usaha. (8) Membentuk sentra produk berbasis tomat sebagai sarana untuk mengumpulkan produk berbasis tomat, distribusi dan pemasaran ke wilayah lain). Konseling, diskusi kelompok fokus, pelatihan, dan evaluasi adalah beberapa metode yang digunakan. Kegiatan pengabdian tahun 2 berupa pengembangan dan inovasi hilirisasi produk berbasis tomat berdaya saing ini akan dapat memotivasi petani tomat memproduksi produk hilirisasi tomat bernilai tambah dan mampu meningkatkan pangsa pasar produk tomat yang semakin luas. Telah dilaksanakan pelatihan promosi dan pemasaran produk, pelatihan pembuatan buku kas, dan manajemen usaha. Kemampuan tersebut memicu keinginan peserta pelatihan untuk mengembangkan usahanya, sehingga meningkatkan pendapatan dan kesejahteraan masyarakat Alahan Panjang.
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.
The Impact of Taste and Service Quality on Adolescents’ Purchase Decisions: A Study of Mie Gacoan in Padang City Nabilla Bunga Syakhira; Ranggi Rahimul Insan; Anni Faridah; Wiwik Gusnita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 13 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v13i2.34232

Abstract

This study examines the impact of taste and service quality on adolescents’ purchase decisions at Mie Gacoan in Padang City. The rising popularity of this restaurant among young consumers highlights the importance of understanding the key determinants of their purchasing behavior. Employing a quantitative associative approach with a cross-sectional survey design, data were collected from 100 respondents, determined using the Lemeshow formula under the assumption of an infinite population. Statistical analysis revealed that taste has a positive and significant effect on purchase decisions (t = 11.971; p < 0.05), while service quality also demonstrates a positive and significant influence (t = 6.033; p < 0.05). Furthermore, simultaneous testing confirmed that both variables collectively exert a positive and significant impact on purchase decisions (F = 220.563; p < 0.05). The findings underscore the critical role of maintaining consistent taste quality and enhancing service standards to strengthen adolescents’ purchasing behavior. Practical implications suggest that Mie Gacoan should prioritize flavor consistency, implement systematic staff training, and improve service efficiency to foster customer satisfaction and repeat patronage. These measures are expected to cultivate long-term loyalty among adolescent consumers. Future studies are encouraged to expand the research model by incorporating variables such as price, promotion, and brand image, thereby offering a more comprehensive understanding of fast-food purchase decisions among adolescents.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Safitri, Amanda Ramadhani; Faridah, Anni; Kasmita, Kasmita; Gusnita, Wiwik
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
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.
Integrasi Sosial-Budaya Komunitas Tionghoa di Kota Padang: Studi tentang Adaptasi Lokal dan Perpaduan Budaya dengan Masyarakat Minangkabau Agnesia, Ovilly; Elida, Elida; Faridah, Anni; 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.
Subuh Mubarokah in Formation of Academic Culture at University Rosalina, Linda; Dewi, Muharika; Ikhlas, Al; Yuliana, Yuliana; Faridah, Anni; Hamzah, Prima Kurniati
AT-TA'LIM Vol 30, No 1 (2023)
Publisher : Institut Agama Islam Negeri Imam Bonjol Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15548/jt.v30i1.730

Abstract

Academic Culture is the habituation that can characterize an institution in college; good quality culture ensures the development of proper academic services. Technology advancement that threatens morality and academic culture must be anticipated with spiritually nuanced programs like the Subuh Mubarokahh program. As with any program, evaluation must be carried out. This research aims to evaluate behavior change and the benefits of academic culture activities. This is descriptive quantitative non-associative research, with a questionnaire as the instrument; participants included 43 lecturers and 504 students from Padang State University's Faculty of Tourism and Hospitality. According to the research results, the benefits of improving personal qualities that encourage the quality of faith and pious deeds as a Muslim are very high, and the development of a quality academic culture of kriya, ruhiyah, and badaniyah from personal lecturers and students. The program evaluation recommends that the Subuh mubarokah always be carried out by developing studies that align with the needs of lecturers and students to ensure the program's benefits in the realization of an academic culture that becomes the self-image of a quality institution.
Tradisi Petang Belimau Masyarakat Melayu Di Desa Talikumain, Kecamatan Tambusai, Kabupaten Rokan Hulu Mardiah, Fahmi; Faridah, Anni
Jurnal Penelitian Ilmu Pendidikan Indonesia Vol. 5 No. 1 (2026)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpion.v5i1.1097

Abstract

Penelitian ini dilakukan Di Desa Talikumain , Kecamatan Tambusai, Kabupaten Rokan hulu, Riau. Tujuan dari penelitian ini adalah untuk Mengetahui prosesi petang belimau menurut adat masyarakat melayu Desa Talikumain. Penelitian ini berjudul“Tradisi Petang Belimau DI Desa Talikumain Kecamatan Tambusai”. Topik fokus penelitian ini adalah Bagaimana prosesi petang belimau menurut adat  Melayau Desa Talikumain Kecamatan Tambusai.  Informan penelitian adalah semua warga yang tinggal di Desa Talikumain. Sedangkan cara pengambilan sampelnya yaitu dengan Purposive Sampling. Dimana penarikan sampel ini dilakukan karena Peneliti memilih seluruh populasi yaitu semua masyarakat Muara Lembu. Sampel diambil sebanyak 3 orang dari keseluruhan masyarakat yang ada di lokasi penelitian, Penulis menggunakan metode deskriptif kualitatif dan data dianalisis secara kualitatif. Instrumen data adalah observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan Keistimewaan Petang Belimau merupakan acara adat yang mengandung nilai sakral yang khas. Masyarakat yang mengikuti acara ini bisa menyaksikan masyarakat dan ikut serta melaksanakan petang belimau dirumah keluarga masing -masing. Petang belimau dijadikan hari terakhir sebelum masuknya bukan suci Ramadan.
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
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.
Co-Authors Abda Abda Abdul Razak AD, Orin Adawiyah, R. Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agnesia, Ovilly Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Al Ikhlas, Al Ikhlas Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aryesi Putri, Nadila Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Ayuni, Indah Muthia Azwar, Hendri Bambang Susilo BAMBANG SUSILO Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Delima, Sisilha Dewi, Muharika 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 Feri Ferdian Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Hamzah, Prima Kurniati Harahap, Nurhasanah Hasdi Aimon hendri, nindya Holinesi, Rahmi Idris Indrayeni, Wiwik Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Khairani, Ulva Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Mardiah, Fahmi 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, AnniSari Mustika, Sari Nabilla Bunga Syakhira Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Purnawan Pontana Putra Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhan Amra, Gilang Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Retnaningtyas Susanti Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Rosalina, Linda Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Amanda Ramadhani 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 Valofi, Nagra Aulia Vitaloka, Yola Weni Nelmira Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra 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