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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 Jurnal Berkala Kesehatan VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro Pendas : Jurnah Ilmiah Pendidikan Dasar 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 Eksakta : Berkala Ilmiah Bidang MIPA Al-Ta'lim Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga 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 AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Cakrawala: Jurnal Pendidikan Journal of Applied Agricultural Science and Technology Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Penelitian Ilmu Pendidikan Indonesia Bharasumba Jurnal Multidispliner Jurnal Research Ilmu Pertanian Siber Journal of Advanced Multidisciplinary 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
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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.
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.
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.
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.
Pengaruh Penggunaan Video Pembelajaran terhadap Pengetahuan Mahasiswa tentang Pengemasan Pangan Rahmatunisa, Risma; Putra, Purnawan Pontana; Faridah, Anni; Nelmira, Weni; Holinesti, Rahmi; Utami, Riski Gusri
Jurnal Ilmiah Profesi Pendidikan Vol. 11 No. 1 (2026): Februari
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v11i1.4257

Abstract

Pemahaman mengenai pengemasan pangan merupakan kompetensi penting bagi mahasiswa pendidikan vokasi bidang tata boga, namun banyak mahasiswa yang masih mengalami kesulitan dalam mengaitkan konsep teoretis dengan penerapannya dalam praktik. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan video pembelajaran terhadap pengetahuan mahasiswa tentang pengemasan pangan pada mata kuliah Pengawetan Pangan. Penelitian menggunakan desain one-group pretest–posttest dengan melibatkan 29 mahasiswa Program Studi D3 Tata Boga Universitas Negeri Padang. Mahasiswa diberikan tes pilihan ganda sebelum dan sesudah menonton video pembelajaran yang dikembangkan dalam penelitian ini. Hasil penelitian menunjukkan adanya peningkatan pengetahuan mahasiswa yang signifikan, dengan nilai rata-rata meningkat dari 76,21 pada pretest menjadi 93,45 pada posttest (p < 0,05). Temuan ini menunjukkan bahwa video pembelajaran membantu memperjelas konsep pengemasan melalui penjelasan visual dan contoh-contoh aplikatif. Penelitian ini menyimpulkan bahwa pembelajaran berbasis video dapat digunakan sebagai strategi pembelajaran pendukung dalam pendidikan vokasi, khususnya untuk memperkuat pemahaman mahasiswa mengenai keamanan pangan dan praktik pengemasan yang bertanggung jawab.
Consumer Purchase Decisions of Halal-Certified Food Product: A Systematic Literature Review Agnesia, Ovilly; Faridah, Anni
Academia Open Vol. 11 No. 1 (2026): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.11.2026.13167

Abstract

General Background: Consumer decision-making in the food sector increasingly reflects ethical, cultural, and religious considerations beyond functional attributes. Specific Background: Halal-certified food products represent a growing global market segment, where certification signals compliance with Islamic principles, food safety, and product quality. Knowledge Gap: Existing studies remain fragmented, often focusing on isolated determinants and relying heavily on purchase intention rather than actual buying behavior, with limited attention to contextual and technological influences. Aims: This study aims to systematically review empirical research on consumer purchase decisions of halal-certified food products to identify key determinants, conceptual approaches, and research gaps. Results: The findings reveal that purchase decisions are shaped by interconnected factors including halal certification, trust and certification credibility, religiosity, product attributes such as taste and quality, health considerations, and socio-economic influences, with evidence indicating that product attributes can outweigh halal status in certain contexts. Consumer perceptions are multidimensional, encompassing religious compliance, trust, ethical values, and perceived quality, and are primarily measured using survey-based methods, with emerging approaches such as discrete choice experiments and willingness-to-pay analysis providing deeper insights. Novelty: This review synthesizes diverse empirical evidence into an integrated framework that categorizes determinants and highlights the multidimensional nature of consumer evaluations. Implications: The study underscores the need for behavior-focused, context-sensitive, and integrative research approaches to better capture real-world consumer decisions in halal food markets. Highlights• Identifies seven interconnected categories shaping purchasing choices in halal food markets• Reveals sensory attributes and perceived quality may surpass certification cues in specific contexts• Highlights methodological limitations and need for behavior-oriented research approaches KeywordsHalal Certified Food; Consumer Behavior; Purchase Decision; Halal Certification; Systematic Literature Review
The Effect Of Using Different Liquids On The Organoleptic Quality Of Donuts Mailisa, Ratu; Faridah, Anni; Elida, Elida; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27000

Abstract

Donuts are a processed product made from Cakra wheat flour, produced by frying after the dough has been fermented. The liquids used in the donut-making process, such as mineral water, coconut water, and sugarcane juice, play a crucial role in determining the quality of the donuts.This study aimed to determine the effect of different liquid additions on donut quality, including the parameters of volume, color, aroma, texture, and taste. The liquids used were mineral water (X0), coconut water (X1), and sugarcane juice (X2). The experiment was conducted using a completely randomized design (CRD) with three treatments and three replications. Sensory evaluation was performed by 30 panelists using a hedonic scale, and the data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test when significant differences were found. The results showed that the type of liquid used significantly affected several sensory quality parameters of donuts. The volume parameter had mean values of X0 = 5.37, X1 = 5.56, and X2 = 4.68, with Fcount 3.34 > Ftable 3.16, indicating a significant difference. The color parameter had mean values of X0 = 5.48, X1 = 5.91, and X2 = 5.72, but Fcount 2.87 < Ftable 3.16, indicating no significant difference. For aroma, the mean values were X0 = 3.97, X1 = 4.81, and X2 = 5.86, with Fcount 3.97 > Ftable 3.16, showing a significant difference among treatments. The texture parameter recorded X0 = 5.53, X1 = 6.17, and X2 = 4.58, with Fcount 3.73 > Ftable 3.16, also indicating a significant difference. Meanwhile, the taste parameter had mean values of X0 = 5.30, X1 = 5.27, and X2 = 5.49, with Fcount 2.90 < Ftable 3.16, meaning no significant difference was found. Overall, coconut water (X1) produced the best volume and texture quality, while sugarcane juice (X2) resulted in the most preferred aroma and taste by panelists. The use of two types of natural liquids, namaly old coconut water and sugar cane water in making donuts, greatly affects the quality of the donuts.
Organoleptic Analysis Of Three Types Of Watermelon On The Quality Of Jam Pulungan, Dzaky Hilmy; Anggraini, Ezi; Faridah, Anni; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26992

Abstract

Jam is a popular fruit-based product due to its sweet flavor, distinctive aroma, and smooth texture, while watermelon has great potential as a jam ingredient because of its abundant availability in Indonesia and its high water, sugar, and lycopene content. This study aimed to determine the effect of three types of watermelon Inul watermelon (X1), seedless red watermelon (X2), and striped red watermelon (X3) on the quality of watermelon jam based on sensory and hedonic evaluations. Thirty panelists participated in three replications to assess four main parameters: color, aroma, texture, and taste. The sensory test results showed that jam made from seedless red watermelon (X2) had the best quality with color score 5.74, aroma 6.14, texture 5.69, and taste 6.22. Meanwhile, the hedonic test results revealed that the same sample (X2) was most preferred by panelists, with color score 5.89, aroma 5.53, texture 5.90, and taste 5.60. Analysis of variance indicated significant differences in color, texture, and taste, but no significant difference in aroma. Therefore, it can be concluded that watermelon type influences both the quality and acceptability of watermelon jam, with seedless red watermelon (X2) producing the best jam characterized by a bright red color, fresh aroma, soft texture, and balanced natural sweetness.
KUALITAS ONDE-ONDE DENGAN SUBTITUSI TEPUNG KETAN HITAM Aryesi Putri, Nadila; Andriani, Cici; Holinesti, Rahmi; Faridah, Anni
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 No. 2, Juni 2026 Release
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.47487

Abstract

This study aims to analyze the effect of black glutinous rice flour substitution on the quality of onde-onde in terms of shape, color, aroma, texture, and taste. The background of this study is based on the limited innovation in onde-onde made from black glutinous rice flour, even though black glutinous rice has a higher anthocyanin content and nutritional value compared to white glutinous rice. This study used an experimental method with a completely randomized design (CRD) consisting of four treatments, namely black glutinous rice flour substitution at 0% (X0), 25% (X1), 50% (X2), and 75% (X3), with three replicates. Data were obtained through organoleptic testing by three expert panelists on the aspects of shape, color, aroma, texture, and taste, and were then analyzed using analysis of variance (ANOVA). The results showed that the substitution of black glutinous rice flour had a significant effect on the color, aroma, texture, and characteristic taste of black glutinous rice, but did not significantly affect the shape and sweetness of the onde-onde. The higher the substitution of black glutinous rice flour, the stronger the resulting characteristic color and aroma, but the level of texture elasticity tended to decrease. The best treatment was obtained with a 50% substitution of black glutinous rice flour because it produced the best balance in terms of color, aroma, texture, and taste. These results indicate that black glutinous rice flour has the potential to be used as an innovative ingredient in traditional food products to enhance product value and appeal.
Co-Authors Abda Abda Abdul Luthfi AD, Orin Adawiyah, R. Ade Irferamuna Ade Raimuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agnesia, Ovilly Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Ikhlas, Al Ikhlas Alersa1,, Firna Agus Ali Anis Amanda Ramadhani Safitri 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 Aulia Wiga Anasthy Ayu Citra Ananda Azwar, Hendri BAMBANG SUSILO Bambang Susilo Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Delima, Sisilha Dely Azraeni Lubis Dewi, Muharika Dinda, Viola Karina Dwi, Elfrimo Efrina Efrina Eka putri, Angelly Risma ELASTRI, APRINI Elida Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilah Adinda Ghassani Fadhilla, F. Fahmi Mardiah Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Feri Ferdian Fiannisa, Resti Firdaus Firdaus Fitri Wulandari Fitri, Annisa Eka Fitri, Ilsa Fitriyasih Fitriyasih Gusnita, Wiwik Gusri, Serina Halipah, Siti Hamzah, Prima Kurniati Harahap, Nurhasanah Hasdi Aimon Holinesi, Rahmi Idris Indah Muthia Ayuni Indrayeni, Wiwik Isra Mutia Jamhari Jamhari Jefriyanti, Ranti Juliana Siregar Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva 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 Miftah Al Fattaah Mimi Harni Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Munadia Insani Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira nindya hendri Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Noveria Sjafrina Nur’asila, Nur’asila Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Pratama, Muhammad Reihan Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Purnawan Pontana Putra Putri Farisa Zahara 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 Ramadhanti Ramadhanti Ranggi Rahimul Insan Reno Yelfi Retnaningtyas Susanti Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Risma Rahmatunisa Rosalina, Linda Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Elsa Nur SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita 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 Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Vitaloka, Yola Weni Nelmira Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wiwik Indrayeni Wulandari, Yesi Dwi YANTI, RAHMI Yasmiin, Mita Nafisah Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yulianti Putri, Meri Yulianto, Deri Yunianti, Badriyah Maulidya Yunica, Febria Zahara SY, Nurul Muna Zaimel, Yossy zinti, zinti gunari Zuhri, Rezmia Zulfa Erianti Zulni, Pelsi Zakia