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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 JURNAL PENDIDIKAN TAMBUSAI Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Manajemen Pendidikan dan Ilmu Sosial (JMPIS) Jurnal Sains Boga Mechanical Engineering for Society and Industry Cakrawala: Jurnal Pendidikan Journal of Community Service SENTRI: Jurnal Riset Ilmiah Ensiklopedia Research and Community Service Review Jurnal Aplikasi IPTEK Indonesia Jurnal Research Ilmu Pertanian Jurnal Pendidikan Ilmu Sosial Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Anni Faridah
Universitas Negeri Padang
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TOURISM RECOVERY MELALUI PELATIHAN KULINER HALAL PADA PENGELOLA HOMESTAY NAGARI HARAU DI ERA NEW NORMAL Anni Faridah; Sari Mustika; Ezi Anggraini
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.249-254.2021

Abstract

Pandemik Covid 19 membuat wisatawan memilih tujuan wisata yaitu daerah yang jauh dari keramaian dan memilih menginap di homestay untuk menghindari kerumunan. Bagi wisatawan, objek wisata alam, kuliner dan pengalaman unik merupakan daya tarik untuk melakukan kunjungan wisata ke suatu daerah. Wisatawan datang ke suatu daerah untuk berburu atau bernostalgia dengan alam sekaligus menikmati makanan khas daerah setempat. Di era new normal ini, industri pariwsata melakukan “tourism recovery” menata kembali objek wisata, wisata kuliner dan homestay sehingga mejadi destinasi wisata yang sesuai dengan kondisi pandemik. Nagari Harau tergolong nagari yang tingkat ekonomi masyarakat rendah dan keadaan sarana dan prasarana yang belum memadai, penghasilan masyarakat yang rendah serta sumber daya manusia baik ilmu pengetahuan maupun keterampilan masih belum terlatih. Di Nagari Harau terdapat homestay yang hanya baru sebatas menyediakan tempat dan belum memiliki pengetahuan untuk memberikan pengalaman yang unik seperti menyiapkan makanan khas Harau; khas Sumatera Barat atau makanan nusantara. Setiap homestay perlu diberikan/ditingkatkan pengetahuan dan keterampilan yaitu peningkatan wawasan, keterampilan, dan manajemen, tentang penerapan olahan makanan dan minuman khas Harau, khas Minang. Kegiatan pelatihan ini bertujuan untuk melakukan pemberdayaan masyarakat lokal Nagari Harau Kecamatan Harau Kabupaten Limapuluh Kota menuju pariwisata halal khususnya dibidang kuliner halal. Kata kunci: harau, homestay, kuliner halal, new normal ABSTRACT The Covid-19 pandemic has made tourists choose tourist destinations, namely areas that are far from the crowds and choose to stay at homestays to avoid crowds. For tourists, natural attractions, culinary and unique experiences are the main attraction for visiting an area. Tourists come to an area to hunt or reminisce with nature while enjoying the local specialties. In this new normal era, the tourism industry is carrying out "tourism recovery" rearranging tourist attractions, culinary tourism and homestays so that they become tourist destinations that are in accordance with the conditions of the pandemic. Nagari Harau is classified as a nagari with a low level of community economy and inadequate facilities and infrastructure, low community income and human resources both in terms of knowledge and skills are still not trained. In Nagari Harau there are homestays that are only limited to providing a place and do not yet have the knowledge to provide unique experiences such as preparing Harau specialties; typical of West Sumatra or archipelago food. Each homestay needs to be given/improved knowledge and skills, namely increasing insight, skills, and management, regarding the application of processed food and beverages typical of Harau, typical of Minang. This training activity aims to empower the local community of Nagari Harau, Harau District, Limapuluh Kota Regency towards halal tourism, especially in the field of halal culinary. Keywords: Tourism recover, halal culinary, homestay, harau
PENGOLAHAN MAKANAN DARI JAMUR SAWIT DI KECAMATAN SANGIR BALAI JANGGO KABUPATEN SOLOK SELATAN Sari Mustika; Anni Faridah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.236-240.2021

Abstract

Kegiatan industri sawit menghasilkan limbah berupa tandan kosong kelapa sawit. Tandan kosong kelapa sawit ini berperan sebagai media tumbuh jamur sawit. Luasnya perkebunan sawit yang ada di Kecamatan Sangir Balai Janggo sangat berpotensi menghasilkan jamur sawit dalam jumlah banyak. Permasalahan yang ada adalah sampai saat ini, minat masyarakat Kecamatan Sangir Balai Janggo dalam memanfaatkan potensi yang ada di daerah mereka masih sangat rendah, dikarenakan masih sangat kurangnya informasi tentang pemanfaatan dan pengolahan jamur sawit ini. Padahal jamur sawit ini sangat memungkinkan untuk dijadikan bahan pangan sehat karena mempunyai kandungan protein tinggi dan kandungan lemak yang rendah. Selain itu, permasalahan lainnya adalah jamur sawit ini merupakan bahan pangan dengan karakteristik cepat mengalami pembusukan setelah dipanen, jika tidak segera dilakukan penanganan dan pengolahan lebih lanjut maka akan menurunkan kualitas aroma, bentuk, dan rasa jamur sawit. Oleh karena itu, untuk menjaga kualitas dari jamur sawit, perlu dilakukan penanganan dan pengolahan selanjutnya sehingga dapat mempertahankan kualitas jamur sawit tersebut Kata kunci: makanan, jamur sawit, sangir balai janggo, solok selatan ABSTRACT The activities of the palm oil industry produce waste in the form of empty fruit bunches of oil palm. The empty fruit bunches of this oil palm act as a medium for growing oil palm mushrooms. The extent of oil palm plantations in Sangir Balai Janggo District has the potential to produce large quantities of oil palm mushrooms. The problem that exists is that until now, the interest of the people of Sangir Balai Janggo District in utilizing the potential that exists in their area is still very low, because there is still very lack of information about the utilization and processing of this palm mushroom. Whereas this palm mushroom is very possible to be used as healthy food because it has a high protein content and low fat content. In addition, another problem is that this palm mushroom is a food ingredient with the characteristics of rapidly decaying after being harvested, if it is not immediately handled and processed further it will reduce the quality of the aroma, shape, and taste of the palm mushroom. Therefore, to maintain the quality of the palm fungus, it is necessary to carry out further handling and processing so that it can maintain the quality of the palm fungus. Keywords: food, palm mushroom, solok selatan
Standardization Of The Recipe For Rendang Daging In Nagari Lingkuang Aua Kecamatan Pasaman Kabupaten Pasaman Barat Shinta Widya Ikrar; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.496 KB) | DOI: 10.24036/jptbt.v2i1.133

Abstract

The quality of beef rendang found in Nagari Lingkuang Aua,Pasaman District,West Pasaman Regency is still diverse,this is because there is no standard recipe for beef rendang in this area,this can be seen in terms of shape,color,aroma,texture and taste.The aim of the research was to obtain standard recipes for beef rendang in this area,so that the standard recipe is useful for preservation to be uniform and preferred.This type of research is a mix of methods combined qualitative and quantitative research.The source of qualitative data obtained 11 informants who are experts in making beef rendang. Sources of quantitative data obtained 10 people who are experts knowing about beef rendang and 5 limited panelists,UNP Catering lecturers.Qualitative data analysis techniques are data reduction,data presentation and conclusions. Quantitative data analysis techniques use the formula (Mx = N ∑/ N).Organoleptic tests on the standard recipe for meat rendang produce a fairly square shape quality,the color of the flesh is dark brown enough,the color of the rendang bran quite blackish brown, fragrant aroma,the texture of the rendang meat is quite soft,the texture of the rendang bran is quite dry,oily,the taste of rendang meat permeates,and the taste of the rendang beef bran is tasty.Keywords: Standardization,Meat Rendang,Lingkuang Aua
Standardization Of The Recipe For Randang Belut In Nagari Koto Tangah Simalanggang Payakumbuh City Siska Indah Putri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 1 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.684 KB) | DOI: 10.24036/jptbt.v2i1.132

Abstract

The quality of the eel rendang found is still varied, this is due to the absence of a standard eel rendang recipe.The purpose of this study was to obtain the most delicious and preferred eel rendang recipe.The community is expected to be able to process eel rendang by getting the same results and taste.This type of research is a mixed method,which is a combination of qualitative and quantitative research.Qualitative data sources were obtained from 10 informants who were experts in making eel randang. Sources of quantitative data were obtained from 10 panelists who were experts on randang eel from the local community and 5 limited panelists from UNP Food and Beverage lecturers.Qualitative data collection techniques are observation,interviews, documentation andquantitative data collection techniques are organoleptic test questionnaire format.The qualitative data analysis technique uses three lines,namely:data reduction,data presentation,drawing conclusions and quantitative data analysis techniques using the formula(Mx =∑X/N).The organoleptic test of the standard recipe for randang eel is the form of randang eel(5 cm long enough),the color of the eel(blackish brown), the aroma(fragrant),the texture of the eel randang(dry enough oily),the texture of the eel randang(quite tough),the taste randang eel(seep),and taste(savory). 
Using Belimbing Wuluh (Averhoa blimbi L.) As A Functional Food Processing Product Ranggi Rahimul Insan; Anni Faridah; Asmar Yulastri; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 1 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (779.644 KB) | DOI: 10.24036/jptbt.v1i1.7

Abstract

The rapid development of science, technology, and lifestyle patterns at this time makes the desire of consumers for processed food products not only limited as a source of nutrition but also must be able to provide benefits for health. It coined the term called functional food. Functional foods are foods that contain active components and are used for the prevention or cure of diseases to achieve optimal health. Starfruit Wuluh contains active components / pharmaceutic compounds that are buffer, antibacterial and antioxidant in the roots, stems, leaves, and fruits that are very useful for health. Functional foods made from raw materials of Belimbing Wuluh based on several studies have produced several products both in the form of food and beverages such as; dried sweets, jams, syrups, jelly drinks, candy, dates, and lime. The purpose of this paper is to find out what processed food products can be used as food or drinks from Belimbing Wuluh without reducing the typical flavor of Starfruit. It also provides information that this fruit is not only used as a food spice but also functions as a more commercial food product with high selling value.
Uji Organoleptik Dodol Jagung Ayu Citra Ananda; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (645.84 KB) | DOI: 10.24036/jptbt.v1i2.16

Abstract

Corn was an agricultural product whose production continues to increase in indonesia, including in west sumatra.  Corn was varied into food products.  The corn content was quite high compared to other food ingredients.  The used of corn in dodol processing will added to the selling value and nutrition of dodol.  This studied discusses analyzing the used of 300 gr, 350 gr, and 400 gr corn on the quality of shape, color, aroma, texture and taste of dodol.  This typed of researched was pure researched using a one-factor complete researched method.  The typed of data used was primary data obtained directly from 6 panelists obtained with the organoleptic test format.  The results showed that nothing affected the quality, color, aroma, texture, and taste.  The best researched results on training the used of corn as much as 400 gr.
Analysis Of The Quality Of Tilapia Meatballs Produced From The Addition Of Seaweed As A Thickener Rahma Fatiha Asri; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.977 KB) | DOI: 10.24036/jptbt.v2i3.299

Abstract

Eucheuma cottonii type seaweed is a rubber material because it has the ability to form a gel, so it can be used as an alternative to thickening agents in the manufacture of fish balls because it is easier to obtain and more efficient. This study aimed to analyze the quality of tilapia meatballs with the addition of 0%, 30%, 40% and 50% of seaweed for organoleptic tests on shape, color, aroma, texture and taste. This type of research is a quantitative study with a pure experimental method using a completely randomized design (CRD) method with three repetitions. This research was conducted in August-September 2021 at the IKK, FPP, UNP Catering Workshop. The type of data is primary data which is sourced from 4 limited panelists who are lecturers of Family Welfare Science concentration UNP Catering by filling out the organoleptic test format on the sample. Data were analyzed using Analysis of Variance (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of the texture (spongy). The highest overall achievement score is the round shape with a diameter of 2cm, which is 3.17 (0% and 30%), the uniformity shape is 3.17 (40% and 50%), the white color is 3.25 (30%), and has a distinctive aroma. tilapia is 3.25 (30%), chewy texture is 3.67 (50%), savory taste is 3.33 (0% and 30%).  
The Impact Of Gedi Leaf Extract On Rice Flour Layer Cake Quality Chadijah Mardhia Fadhilla; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 2, No 3 (2021): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.772 KB) | DOI: 10.24036/jptbt.v2i3.296

Abstract

This study will look at the impact of utilizing gedi leaf extract in amounts of 0 ml, 8 ml, 14 ml, and 20 ml on the quality of rice flour layer cakes in organoleptic tests such as shape, color, scent, texture, and taste. This is a quantitative study that uses a completely randomized design approach (CRD) with three repetitions and employs a true experimental method. In August 2021, this study was carried out in the Workshop IKK Culinary Art, FPP, UNP. Primary data was collected from 5 limited panelists who are lecturers in UNP Culinary Art’s Family Welfare Science focus by completing out the organoleptic test format for the sample. If Fcount > Ftable, the data were examined using Analysis of Variance (ANOVA), and if Fcount > Ftable, Duncan's test was used. The results revealed that gedi leaf extract had an impact on color (moss green), aroma (gedi leaf smell), and taste. The rectangular shape measuring 6 cm x 4.5 cm x 1.5 cm gets the highest overall achievement score of 3.33 (0 ml and 8 ml), the uniformity of the layers gets 3.67 (20 ml), the color is moss green gets 3.27 (20 ml), white gets 2.67 (20 ml), the fragrant aroma of gedi leaves gets 3.00 (20 ml), the fragrant aroma of coconut milk gets 3.13 (0 ml), and the chewy texture gets 3.60. (8 ml, 14 ml and 20 ml), 3.27 (0 ml) was the soft texture, 3.33 (0 ml) was the sweetness of sugar, and 3.07 was the savory taste of coconut milk (0 ml). The usage of gedi leaf extract in various doses resulted in the effects of color quality (moss green), aroma (fragrance of gedi leaves), and taste. The color will be more concentrated the more gedi leaf extract is applied.
ANALISA KUALITAS SALA KEJU Anni Faridah; Rahmi Holinesti; Wirnelis Syarif; Lucy Fridayati
Jurnal Teknologi Pertanian Andalas Vol 21, No 1 (2017)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.698 KB) | DOI: 10.25077/jtpa.21.1.8-15.2017

Abstract

Peningkatan jumlah wisatawan dapat dilakukan dengan peningkatan variasi olahan kuliner daerah wisata tersebut, seperti sala lauak di Pariaman Sumatera Barat. Variasi sala lauak dapat dilakukan dengan cara memvariasikan bahan sumber protein, salah satunya adalah keju. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan keju sebanyak 0, 40, 55, 70, dan 85 gram, terhadap kualitas bentuk, warna, aroma, rasa, dan tekstur sala lauak yang dihasilkan, serta kandungan gizinya. Penelitian ini termasuk kedalam jenis penelitian eksperimen dengan rancangan acak lengkap (RAL), yang terdiri dari 5 perlakuan dan 3 ulangan, melibatkan 30 orang panelis. Teknik analisa data yaitu menggunakan ANAVA dan jika berbeda nyata dilanjutkan dengan uji lanjut Duncan, hasil sala terbaik dilakukan analisa progsimat. Hasil penelitian menunjukkan bahwa terdapat perbedaan pengaruh penggunaan keju terhadap kualitas warna bagian luar, aroma keju, tekstur bagian luar, rasa gurih dan rasa keju terdapat perbedaan yang signifikan. Sedangkan untuk kualitas bentuk bulat, bentuk seragam, warna bagian dalam, aroma harum, dan tekstur bagian dalam tidak terdapat perbedaan pengaruh yang signifikan. Kualitas sala keju yang terbaik adalah penggunaan keju sebanyak 40 g (X1). Sedangkan analisis terhadap kandungan gizi, penggunaan keju 40 g pada sala menunjukkan bahwa : sala keju memiliki kadar karbohidrat 41,17%; kadar protein 2,20%; kadar lemak 11,31%; kadar air 43,75%; dan kadar abu 1,56%.
ANALISIS KUALITAS SALA UDANG REBON Wirnelis Syarif; Rahmi Holinesti; Anni Faridah; Lucy Fridayati
Jurnal Teknologi Pertanian Andalas Vol 21, No 1 (2017)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.564 KB) | DOI: 10.25077/jtpa.21.1.45-51.2017

Abstract

Peningkatan kualitas dari sala lauak yang bisa dilakukan adalah dengan cara memvariasikan rasa, salah satunya menggunakan udang rebon. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan udang rebon sebanyak 0 gr, 40 gr, 60 gr, 80 gr dan 100 gr terhadap kualitas bentuk, warna, aroma, tekstur dan rasa pada sala udang rebon yang dihasilkan. Penelitian ini termasuk ke dalam jenis eksperimen murni (true eksperimen) dengan metode Rancangan Acak Lengkap. Penelitian ini dilakukan di workshop Tata Boga Jurusan IKK FPP UNP. Variabel dalam penelitian terbagi dua yaitu, variabel X (penggunaan udang rebon) dan variabel Y (kualitas sala udang rebon). Data yang digunakan adalah data primer yang di dapat langsung dari 30 orang panelis dengan cara mengisi angket. Data yang sudah diperoleh kemudian ditabulasikan dalam bentuk tabel dan dilakukan Analisa Varian (ANAVA), jika berbeda nyata dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa terdapat perbedaan pengaruh terhadap penggunaan udang rebon dengan kualitas warna, aroma, rasa gurih dan rasa udang rebon. Sedangkan untuk kualitas bentuk bulat, bentuk seragam dan tekstur tidak terdapat perbedaan pengaruh yang signifikan karena Fh < Ft. Hasil analisis data diperoleh skor pencapain tertinggi secara keseluruhan yaitu kualitas  bentuk (bulat) 4,29 (X0), kualitas bentuk (seragam) 4,08 (X1), kualitas warna (kuning kecoklatan) 4,00 (X4), kualitas aroma (udang rebon) 4,20 (X4), kualitas tekstur (berongga) 4,11 (X0),  kualitas rasa (gurih) 4,20 (X4) dan kualitas rasa (udang rebon) 4,67  (X4). Sala udang rebon memiliki kadar karbohidrat 37,25%, kadar protein 3,42%; kadar lemak  12,74%; kadar air 43,66%; dan kadar abu 2,92%.
Co-Authors Abdul Razak AD, Orin Adawiyah, R. Ade Irferamuna Adriani, Cici Adrina, Yetti AFRENGTY, TRI AYU Afridiani, Widya Afrilla, Sindy Agusti Efi Agustianingsih, Vira Aimuni, Nurul Aji Sutrisno AJI SUTRISNO Al Fattaah, Miftah Alersa1,, Firna Agus Ambiyar, Ambiyar Ananda, Annisa Tria Andini, Nurul Anggraini, Ezi Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Aslim, Fauzyah Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda BAMBANG SUSILO Bambang Susilo Binoj, Joseph Selvi Chadijah Mardhia Fadhilla Cici Andriani Cici Yoma Roza Daimon Syukri Delima, Sisilha Dinda, Viola Karina Dwi, Elfrimo Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Elida Elida Elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. Faiza, Urizinta Jarianti fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fauzi, Rifdahul Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Gusnita, Wiwik Gusri, Serina Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Suryanto Holinesi, Rahmi Idris Indrayeni, Wiwik Insan, Ranggi Rahimul Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kasmita Khairani, Ulva Komarudin Komarudin Kumala Dewi, Fitrika Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Mailisa, Ratu Marlis, Merisa Martines, Silvia Maswati Maswati Maulani, Dira Mega Wahyuni Melly, Melly Melpita, Monica Rivany Mentari, Berhias Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Mustika, AnniSari Mustika, Sari Nabilla Bunga Syakhira Ningsih, Tuti Ayu Nor Aishah, Buang Nora Oktavia, Nora Nur’asila, Nur’asila Nusantara, Fajar Oktavia, Putri Darma Oktaviani, Rima OVIYANTI, LINA Pramita, Resti Pramudia, Heru Prasetyo, Ikhsan Pratama, Muhammad Reihan Pratama, Sandi Fransisco Pratiwi, Novia Utami Pulungan, Dzaky Hilmy Purba, Lilis Pratiwi Putri, Mia Anggelina Putri, Rahmi Dwi Putri, Rani Kurnia Putri, Suki Ayu Putri, Zikra Askia Rahimah Rahimah Rahma Fatiha Asri Rahma Izah, Nurul Rahman, Afdalil Rahmi Holinesti Ramadhan Amra, Gilang Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Risandi, Lara Riski Gusri Utami Rosel, Ruhul Rosel, Ruhul Fitri Rosel Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel Safina, Dinara Safitri, Elsa Nur Sagurung, Mariance Dartiani SANDRA, NOVITA Santi, Titen Darlis Sari Mustika Sari Mustika Sari, Havivah Mayang Sari, Wulan Puspita Sefina, Nadia Sepryadi, Tri Septi, Sisi Dwiana SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siregar, Juliana Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Suprihartini, Dwiyani Susanti, Sri Nugroho syaedah, Nur Syahkira, Syahkira Syahputri, Nia Febi Syahrastani, Syahrastani Syajida, Jihan Syamwil, Syamwil Syarief, Wirnelis Tika Nur Ainy Tresia, Nesya Turrahmi, Vadhila Ulhaq, Ulfieda Anwar Valofi, Nagra Aulia Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YANTI, RAHMI Yanuhar, Uun Yasmiin, Mita Nafisah Yasmin, Lutfia Yasril Yunus Yetti, Silvia Yovita Sandra Yuliana Yuliana Yuliana Yuliana 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