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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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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
FORTIFIKASI TEPUNG TULANG IKAN NILA PADA FLAKY CRACKERS hendri, nindya; Holinesti, Rahmi; Faridah, Anni; Rahmatunisa, Risma
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.45801

Abstract

This study aimed to evaluate the effect of tilapia bone flour addition on the sensory quality of flaky crackers as a calcium-enriched functional food. An experimental approach using a Completely Randomized Design (CRD) was applied with four treatments: 0%, 5%, 10%, and 15% bone flour substitution, each in triplicate. Sensory evaluation was conducted by 30 untrained panelists using a hedonic scale to assess shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test at a 5% significance level.The results indicated that bone flour addition had no significant effect on shape (fish-shaped, neatness, and uniformity), color, porous texture, and taste (p>0.05), but significantly affected aroma and crispness (p<0.05). Descriptively, the 10% treatment produced the most optimal shape and porous texture, while the 15% treatment resulted in the highest scores for color, crispness, and taste. However, increasing substitution levels tended to reduce aroma quality due to the presence of volatile compounds. In conclusion, tilapia bone flour can be incorporated up to 15% without significantly compromising sensory acceptability and may enhance the nutritional value, particularly calcium content. These findings highlight its potential as a sustainable fortification ingredient in value-added food products derived from fishery by-products.
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.
Bibliometrik Analysis and Systematic Review of Trends in Dietary Patterns and Nutritional Intervention for Stunting Prevention Ayuni, Indah Muthia; Kasmita, Kasmita; Faridah, Anni
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 Al Fattaah, Miftah; Faridah, Anni; Yuliana, Yuliana; Mustika, Sari
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.
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.
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.
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