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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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Pengaruh Penggunaan Video Pembelajaran terhadap Pengetahuan Mahasiswa tentang Pengemasan Pangan Risma Rahmatunisa; Purnawan Pontana Putra; Anni Faridah; Weni Nelmira; Rahmi Holinesti; Riski Gusri Utami
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.
LOCAL COMMUNITY EMPOWERMENT IN ENHANCING THE QUALITY OF HOMESTAY AND CULINARY MANAGEMENT IN KAMPUNG ADAT BALAI KALIKI PAYAKUMBUH CITY Hendri Azwar; Anni Faridah; Elida Elida; Feri Ferdian; Retnaningtyas Susanti
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 7 No. 1 (2026): Vol. 7 No. 1 Tahun 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v7i1.55867

Abstract

This community empowerment program focuses on enhancing the quality of homestay and local culinary management in the Balai Kaliki Adat Village, Payakumbuh City, West Sumatra. Despite its rich cultural heritage and tourism potential, the village faces challenges in the standardization of homestay facilities, culinary innovation, and community awareness of cultural hospitality standards. The program implemented participatory training, technical assistance, and collaborative approaches with academic and government partners to advance sustainable community-based tourism. Key outcomes include improved homestay management skills, innovative local culinary products, and strengthened multi-stakeholder cooperation, contributing to cultural preservation and economic growth. This study offers a replicable model for integrating cultural values and community participation in rural tourism development.
Thermal Stability of Antioxidant Compounds and Nutritional Profile of Functional Crackers Based on Surian Leaves Anni Faridah; Ranggi Rahimul Insan; Sari Mustika; Risma Rahmatunisa; Munadia Insani; Efrina Efrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1069

Abstract

Kerupuk or cracker, a popular snack in Indonesia, is typically high in carbohydrates but low in functional components. Surian leaves (Toona sureni), which are rich in antioxidant compounds, have the potential to enhance the functional value of these crackers. However, the stability of these compounds during thermal processing remains largely unknown. This study aims to evaluate the effect of surian leaves addition and each processing stage (raw, boiling, drying, frying) on the proximate composition and antioxidant activity (IC50) of the crackers. This study utilized a factorial Completely Randomized Design (CRD) with two factors: the addition of surian leaves (0% and 16%) and four processing stages. The analyses included proximate composition and the DPPH antioxidant assay. The results showed that the addition of surian leaves significantly increased antioxidant activity (p < 0.001). The processing stages exerted a dominant influence on all parameters: boiling caused the leaching of water-soluble compounds; drying significantly increased protein and ash concentrations; while frying drastically elevated the fat content and was simultaneously the most detrimental stage for antioxidant activity. Despite the degradation, the surian leaves-fortified crackers consistently exhibited significantly higher antioxidant activity compared to the control at every processing stage. It can be concluded that surian leaves are an effective functional ingredient for crackers; however, the processing method is a critical determinant of the final product quality. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good health and well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible consumption and production
Bibliometrik Analysis and Systematic Review of Trends in Dietary Patterns and Nutritional Intervention for Stunting Prevention Indah Muthia Ayuni; Kasmita Kasmita; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.27105

Abstract

This study aims to analyze the trends, patterns, and thematic developments of scientific publications related to dietary patterns, stunting prevention, and nutritional interventions using a bibliometric approach with Biblioshiny and VOSviewer, as well as the PRISMA method within the ScienceDirect database. This research employs a Systematic Literature Review (SLR) method, covering publications from 2001 to 2025. Through the stages of identification, screening, eligibility assessment, and inclusion, a total of 32 scientific articles met the final criteria.The results indicate a significant increase in the number of publications in recent years, reflecting growing global attention to stunting prevention through nutritional interventions. Bibliometric analysis reveals that balanced dietary patterns have become a central theme in nutritional intervention strategies, particularly in programs aimed at improving children's nutritional status. The most frequently cited studies highlight the effectiveness of community-based interventions, supplementation of macro- and micronutrients such as Lipid-based Nutrient Supplements (LNS), and the role of policies and global initiatives such as Scaling Up Nutrition (SUN). The research network mapping shows the formation of major thematic clusters focusing on community-based nutrition interventions, evaluation of global nutrition policies, and integrative approaches to stunting prevention.These findings provide comprehensive insights into the direction and key contributions of research in the field of nutrition and serve as a reference for academics and health practitioners in designing evidence-based interventions and policies. Practically, these findings underscore the important role of the culinary field in translating balanced dietary concepts into locally based menu planning through recipe modification, food fortification, and culinary-based nutrition education. Thus, nutritional interventions are not only conceptual but also applicable and contextual within community life.
Quality Analysis Of Cow Milk Kefir With Addition Of Purple Sweet Potato Puree Miftah Al Fattaah; Anni Faridah; Yuliana Yuliana; Sari Mustika
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.26948

Abstract

Kefir is a fermented milk product characterized by a tangy, slightly alcoholic, and carbonated profile, produced through the symbiotic activity of lactic acid bacteria and yeasts. It naturally contains probiotics that exert beneficial effects on health. The anthocyanins present in purple sweet potato (Ipomoea batatas L.) exhibit prebiotic potential. This study aimed to evaluate the organoleptic quality of kefir supplemented with purple sweet-potato purée. A single-factor completely randomized design was employed, comprising four treatments (0 %, 15 %, 20 %, and 25 %) with three replications. Thirty trained panelists from the Family Welfare Education Study Program, Universitas Negeri Padang, assessed color, aroma, texture, flavor, and overall acceptance. Data were analyzed by one-way ANOVA followed by Duncan’s multiple-range test (α = 0.05). Results revealed that purée concentration significantly (p < 0.05) influenced purple color intensity, whereas aroma, texture, and flavor remained unaffected. The 25 % (X3) treatment yielded the best overall sensory profile. Consequently, supplementation of cow’s-milk kefir with 25 % purple sweet-potato purée can be recommended to produce an attractively colored, probiotic beverage with high consumer acceptability.
Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Putri Farisa Zahara; Anni Faridah; Yuliana Yuliana; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26859

Abstract

Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2).
Characterization and Quality Analysis of Puff Pastry Made with Corn-Based Dough Anni Faridah; Juliana Siregar; Rahmi Holinesti; Ranggi Rahimul Insan; Wiwik Indrayeni; Fitriyasih Fitriyasih; Ade Raimuna
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 27 No. 03 (2026): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464) In Progress
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol27-iss03/705

Abstract

This study aimed to analyze the dough characteristics and quality of puff pastry with corn flour as a partial substitute for wheat flour. The use of local ingredients such as corn is important for supporting food diversification and developing healthier bakery products. An experimental method compared a control puff pastry made with 100% wheat flour and a formulation containing corn flour substitution. Samples were evaluated through microscopic observation, Scanning Electron Microscopy (SEM), and nutritional analysis. The results showed that corn flour substitution affected the properties of puff pastry. Microscopic observations indicated that the substituted product had higher porosity and less distinct layer formation than the control, especially on the first day after baking. During storage, the corn-based puff pastry exhibited an increase in hollow structures, indicating changes in internal morphology. SEM analysis confirmed differences in microstructure, with the control sample displaying smoother, clearly defined layers, whereas the substituted sample showed a more porous and irregular structure. Nutritional analysis revealed that corn substitution increased moisture, ash, and protein contents while decreasing fat and carbohydrate levels compared with the control. Overall, corn flour substitution influenced puff pastry texture and composition while demonstrating potential for developing nutritious bakery products from locally available ingredients
Indirect Household Determinants of Child Nutrition: A Literature Review on Parenting, Health Access, Food Security Zulfa erianti; Kasmita kasmita; Yuliana Yuliana; Anisa Amalia; Indah Muthia Ayuni; Ramadhanti Ramadhanti; Anni Faridah
Jurnal Berkala Kesehatan Vol 12, No 1 (2026): JURNAL BERKALA KESEHATAN 1 (APRIL-JULI)
Publisher : Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jbkes.v12i1.25075

Abstract

Infants are children aged 0–59 months who are in a phase of rapid growth and development, making them highly vulnerable to nutritional disorders. National data shows that in 2018 there was an increase in the prevalence of very short toddlers (11.5%) compared to the previous year (9.8%), although the prevalence of short toddlers remained relatively stagnant (19.3% in 2018 and 19.8% in 2017). This condition indicates that chronic nutritional problems are still a public health challenge in Indonesia. One factor contributing to growth disorders is inadequate nutritional intake in children, which in the household context is closely related to parenting patterns and feeding practices by mothers. These factors are categorized as indirect causes, which include parenting patterns, access to health and social services, household food security, and family eating habits. This study aims to identify and analyze indirect determinants that affect children's nutritional status at the household level. The study uses a Systematic Literature Review (SLR) approach to ten indexed national articles that have undergone peer review, published between 2015 and 2025. The included articles focused on children under five years of age in Indonesia, examined indirect determinants of nutritional status, and used quantitative or mixed research designs. Data synthesis was conducted through thematic content analysis to identify patterns of relationships between indirect determinants and children's nutritional status. The results of the study showed that indirect determinants had a significant influence on children's nutritional status through complex and interrelated mechanisms. Inadequate parenting patterns, low household food security, limited maternal education, suboptimal use of health services, poor sanitation, and unbalanced family eating habits contribute to an increased risk of infection, inadequate nutrient intake, and stunted growth in children. These factors do not work independently but influence each other in determining the risk of infection and nutritional status in children.
Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.) Aulia Wiga Anasthy; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.942

Abstract

Industri kue tradisional Indonesia, seperti kue cenil, kue nona manis, dan kue talam, masih banyak memanfaatkan pewarna sintetis yang berisiko bagi kesehatan konsumen. Sebagai alternatif yang lebih aman, pewarna alami sendiri banyak didapatkan pada tumbuh-tumbuhan, seperti wortel, daun pandan, dan ubi ungu. Ubi ungu (Ipomoea batatas) berpotensi sebagai alternatif pewarna alami karena mengandung antosianin tinggi yang bersifat antioksidan sekaligus memberikan warna ungu yang menarik. Penelitian ini bertujuan menganalisa sensori pengaruh penambahan puree ubi ungu kukus dengan konsentrasi 0%, 20%, 30%, dan 40% terhadap kualitas sensori kue talam. Metode penelitian yang digunakan adalah eksperimen dengan rancangan empat perlakuan, melibatkan uji jenjang dan uji hedonik yang dianalisis menggunakan ANAVA serta uji lanjut DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan puree ubi ungu berpengaruh signifikan terhadap kualitas warna (Fhitung 7,60 > Ftabel 2,71), tekstur (Fhitung 16,39 > Ftabel 2,71), rasa (Fhitung 25,76 > Ftabel 2,71), dan tingkat kesukaan rasa (Fhitung 13,91 > Ftabel 2,71), namun tidak berpengaruh signifikan terhadap kualitas bentuk dan aroma. Perlakuan terbaik secara keseluruhan adalah X3 (40%) pada parameter warna, rasa, dan kesukaan, sementara X2 (30%) menghasilkan tekstur terbaik. Penelitian ini membuktikan bahwa puree ubi ungu dapat dimanfaatkan sebagai pewarna alami sekaligus meningkatkan kualitas sensori kue talam. Penelitian selanjutnya disarankan mengkaji daya simpan, kadar antosianin, dan nilai gizi produk secara lebih mendalam.
Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing Dely Azraeni Lubis; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.943

Abstract

Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.
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