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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Agro Teknologi Tropika Jurnal Pilar Sains Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan JURNAL AGROTEKNOLOGI Jurnal Pendidikan Biologi Indonesia Jurnal Agro BIO-SITE |BIOLOGI Sains Terapan Journal of Natural Science and Integration Pendas : Jurnah Ilmiah Pendidikan Dasar JMM (Jurnal Masyarakat Mandiri) Bio-Lectura Perspektif Pendidikan dan Keguruan SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Bio-Inoved : Jurnal Biologi-Inovasi Pendidikan Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Innovation in Educational and Cultural Research BIOGENESIS NUSRA: Jurnal Penelitian dan Ilmu Pendidikan Sagu Journal Of Human And Education (JAHE) Jurnal Teknologi Pangan Journal of Educational Sciences Biology and Education Journal (BaEJ) JURNAL BIOLOGI PAPUA Jurnal Penelitian Kehutanan Wallacea Dinamika Pertanian Biodik: Jurnal Ilmiah Pendidikan Biologi PESHUM
Imam Mahadi
Faculty Of Education And Teacher Training, University Riau, Pekanbaru, 28293, Indonesia.
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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PENGARUH MODEL PEMBELAJARAN GUIDED INQUIRY DENGAN MENGGUNAKAN MEDIA MIND MAPPING UNTUK MENINGKATKAN MOTIVASI BELAJAR IPA SISWA KELAS VII4 SMP NEGERI 17 PEKANBARU Fitriya, Anisa; Yustina, Yustina; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 1 JANUARI-JUNI 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Experimental research had been conducted to improve science learning motivation of class VII4 students of JHS 17 Pekanbaru by using model guided inquiry using mind mapping. This pre-experimental design study was conducted in September-October 2018 with a study population of all students in class VII4 of JHS 17 Pekanbaru and a sample of students of class VII4, amounting to 37 people. The parameters in this study are science learning motivation consists of 4 indicators namely, Attention, Relevance, Confidence and Satisfaction. The results of this study indicate that treatment in the experimental class has an effect on increasing science learning motivation of class VII4 students showed: 1)Attention, student motivation experienced an increase in initial and final motivation of 2.43(low) to 3.24(moderate) with N-gain 0.51(medium. 2)Relevance, students' motivation experienced an increase in initial and final motivation which was 2.50(low) to 3.50(moderate) with N-gain 0.66(moderate). 3)Confidence, student motivation experienced an increase in initial and final motivation of 2.10(low) to 3.10(moderate) with N-gain 0.50 (moderate). 4)Satisfaction, motivation of students experiencing an increase in initial and final motivation, namely 2.30(moderate) to 3.60(moderate) with N-gain of 0.76(high). Based on the analysis of the average value of all the initial motivational indicators of 2.35(low) there was an increase in the average value of all indicators at the final motivation of 3.36 with N-gain of 0.60(moderate).It can be concluded that the application of the model guided inquiry using mind mapping has the effect of increasing the learning motivation of science students of class VII4 of JHS 17 Pekanbaru.Key Words: Guided Inquiry, Mind Mapping, Motivation
PENINGKATAN HASIL BELAJAR MATA KULIAH BIOTEKNOLOGI MENGGUNAKAN MODEL PEMBELAJARAN KOOPERATIF TIPE STUDENT TEAM ACHIEVEMENT DIVISION (STAD) BERBASIS MEDIA AUDIO VISUAL DI KELAS PGMIPA-U PROGRAM STUDI PENDIDIKAN BIOLOGI FKIP UNIVERSITAS RIAU Mahadi, Imam
Perspektif Vol 5 No 10 (2014): Perspektif Pendidikan dan Keguruan
Publisher : UIR Press

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Compentency is expected in biotechnology subjects learning requires student to make it more in learning. It requiresd a real effort both from lectures and from students. Class Action Research has been conducted (PTK), which aims to improve the activity and the results of studying Biotechnology with the type STAD cooperative learning based audio visual media in class of PGMIPA-U Biology FKIP UR. The result of data analysis cycle I and cycle II showed an increase in student learning activities for all indicator. The improvement of the student activity everage from I cycle about 69,46% up to II cycle about 89%. An increase in student activity 20.5%. Learning outcomes of students in I cycle and II cycle also increased. The average value of learning outcomes students increased from pre-cycle 71.35 to 75.55 in I cycle and then from I cycle 75.55 to 84.15 in II cycle. Generally its can be said that the use of cooperative learning model type STAD based Audio visual in biotechnology teaching can anhance students learning outcome.. Keywords: Cooperative Learning Model Type
MULTIPLIKASI TUNAS DENGAN METODE KULTUR JARINGAN JERUK KUOK (Citrus nobilis Lour) MENGGUNAKAN HORMON BENZYL AMINO PURINE (BAP) DAN KINETIN SEBAGAI RANCANGAN LEMBAR KERJA SISWA BIOLOGI DI SMA Safitri, Widia; Mahadi, Imam; ', Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 1 (2017): Wisuda Februari 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The study was conducted to determine the shoot multiplication by tissue culture methods Kuok orange (citrus nobilis Lour) using hormone benzyl amino purine (BAP) and kinetin as a draft worksheet in high school biology students. which was conducted in April-June 2016. The results used as the design Student Worksheet (LKS) teaching modern biology biotechnology concepts in class XII High School. The study consisted of two phases, the first phase of the shoot multiplication by tissue culture methods Kuok orange (citrus nobilis Lour) using hormone benzyl amino purine (BAP) and kinetin, using the experimental method completely randomized design (CRD) factorial 16 x 3. It consists of 16 treatments and 3 replications thus obtained 48 experimental design. The first factor was BAP with a level of treatment that is 0 ppm, 0.5 ppm, 1 ppm, 2 ppm, 3 ppm. The second factor is the level of treatment Kinetin with 0 ppm, 1 ppm, 3 ppm. Parameters measured were growing percentage of explants, shoots appear aged, high number of shoots and buds. Ananlisis amount of data tested by ANOVA and a further test DMRT at 5% level. The results showed when the percentage is growing explants treated with B0,5K3, B0,5K5, B1K5, B2K0, B2K1, B2K3, B2K5 (100%), the age of the fastest emerging shoots are B2K0 ie 5 HST, the highest number of shoot (7.1) and the treatment B2K5 the highest bud on B2K5 treatment with a mean shoot height (8.2 cm). The second phase, the design student worksheets using the model of Discovery Learning (Analysis and Design). Facts on this research can be designed to be a learning resource in the form of Student Worksheet (LKS) in tissue culture material concept of modern biotechnology in high school.Key words : BAP, Kinetin, Orange Kuok, Multiplication, Learning Resources
PENGARUH LAMA FERMENTASI TAPAI PISANG TANDUK (Musa corniculata J. De Leureiro) SEBAGAI RANCANGAN LEMBAR KERJA SISWA (LKS) PADA PEMBELAJARAN BIOLOGI Astati, Rita; Mahadi, Imam; ', Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 4, No 2 (2017): Wisuda Oktober 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : The purpose of this research is to know the influence of fermentation time toward the result of fermented of pisang tanduk (Musa corniculara J. De Leureiro) this research was conducted in December 2016. The result of this research is used for LKS design on conventional biotechnology concept of class XII Senior High School. This research was conducted with 2 phases; those are the stage of making fermented of pisang tanduk by using experiment research and planning phase of LKS. The experimental research was conducted by using Completely Randomized Design (RAL) which consisted of 6 treatments and 3 replications so that 18 experimental designs were obtained. If there are any differences between treatments then continued test Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included alcohol (%), moisture (%), pH and organoleptic levels (color, flavor, texture, and taste). The results showed that fermentation time had significant effect on alcohol content, moisture content, pH, and organoleptic (color, flavor, texture, and taste) the fermented of pisang tanduk (Musa corniculata J. De Leureiro). The best time of fermentation is 42 hours with average alcohol content 0,77%, moisture content 51,27%, pH 3,29 and produces organoleptik favored by panelist. The result of this research has potential as LKS design on conventional biotechnology concept in Biology class XII high school.Keyword : Fermented of pisang tanduk, Fermentation time, Student Worksheet (LKS)
PEMBUATAN TAPE TALAS (Colocasia esculenta) BERDASARKAN LAMA FERMENTASI SEBAGAI RANCANGAN LEMBAR KERJA SISWA (LKS) BIOLOGI DI SMA Siregar, Anna Sherley; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: The research was conducted to determine fermented tape taro (Colocasia esculenta) by fermentation in April and May 2016. The results are used to design Student Worksheet (LKS) Biology in senior high school on Conventional Biotechnology concept. This research was carried out by two phases: experimental and LKS design stage. The experimental research carried out by using a completely randomized design (CRD), which consists of 6 treatments and 3 replicates in order to obtain 18 units of the experimental design. The observed data for each parameter, were analyzed using analysis of variance (ANOVA). If there are differences among the treatments there will be a further test Duncan's Multiple Range Test (DMRT) at 5% level. The parameters observed reduction sugar, alcohol content, pH, water content, and organoleptic texture, color, aroma and flavor. The results showed that the length of fermentation significant effect on reducing sugar, alcohol content, pH, water content, and organoleptic texture, color, flavor and taste tape taro (Colocasia esculenta). Fermentation time of 60 hours is a long time the best fermentation produces organoleptic texture, color, aroma and flavor. Which results in reducing sugar by 10.73%, 0.90% alcohol content, pH 3.82, and the water content of 74.29%. The results of the research could be used as design Student Worksheet (LKS) Biology in senior high school.Keywords: Tape Taro, Time Fermentation, Student Worksheet (LKS)
EFEKTIVITAS EKSTRAK BAWANG PUTIH (Allium sativum) DAN SIRIH (Piper betle) SEBAGAI BIOPESTISIDA TERHADAP HAMA PADA TANAMAN SAWI (Brassica juncea) SEBAGAI RANCANGAN LKPD MATERI BIOTEKNOLOGI SMA Junaidi, Annajmu Sasna; Mahadi, Imam; Nursal, Nursal
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan VOL 6 : EDISI 1 JANUARI-JUNI 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Biopesticides are single active ingredients or compounds derived from plants (leaves, fruits, seeds or roots) functioning as repellents, pullers, antifertility (killers), killers and other forms, to control plant pest organisms (OPT). The basic ingredients used as biopesticides in this study are garlic (Allium sativum) and betel (Piper betle). This study aims to determine the effectiveness of garlic extract (Allium sativum) and betel nut (Piper betle) as a biopesticide against pests on mustard plants (Brassica juncea). This study uses a quantitative approach with a type of Completely Randomized Design (CRD) research. The results showed that the effective concentration in the use of biopesticides was at a concentration of 80% with the level of damage in the mild category and at the rate of 20%. The results of making garlic and betel nut extract can be used as one of the learning resources and learning media produced, namely in the form of LKPD (Student Worksheet).Key Words: Effectiveness of Biopesticides, Garlic and Betel Nut, and Mustard Greens
PEMBUATAN NATA DE PINA DARI SUBSTRAT LIMBAH BUAH NENAS BERDASARKAN LAMA FERMENTASI SEBAGAI RANCANGAN MODUL PEMBELAJARAN BIOLOGI DI SMA Guntur, Geby Zaryani; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract : This research aimed to know making Nata de pina from waste of pineapple substrates on April until June 2016. Result of research was used as a learning module design in Biology of Senior High School. This research was conducted on two stage, were experiment stages and learning module design stage. Research of experiment was conducted with non factorial completely randomized design that consist 4 treatments and 3 replicates and totally obtain 12 experimental design. If there is a real difference, it will proceed further Duncan Multiple Range Test. The parameters was observed include the crude fiber content, the thickness and the organoleptic that include texture, smell, color and flavor. Result of research showed that long fermentation influence significantly to the crude fiber content and the thickness of Nata de pina from waste of pineapple. The 16th day of long fermentation were produced crude fiber content, the thickness, texture and the highest level of satisfaction. The result of crude fiber content is 2,63% and the result of thickness is 1,52 cm. This result of research as a learning module design in Biology of Senior High School as well as a source of learning for students in Senior High School especially in the matter of Conventional Biotechnology.Keywords: Nata de pina, Waste of Pineapple Substrates, Long Fermentation, Learning Module
PEMBUATAN FRUITGHURT DARI LAPISAN PUTIH (Mesocarp) KULIT SEMANGKA (Citrullus vulgaris) BERDASARKAN LAMA FERMENTASI DAN ANALISIS POTENSI RANCANGAN LEMBAR KERJA SISWA PADA PEMBELAJARAN BIOLOGI SMA Rahmawati, Indri; ', Darmawati; Mahadi, Imam
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 3, No 2 (2016): Wisuda Oktober 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This research aims to know the quality fruitghurt of white layer (mesocarp) leather watermelon (Citrullus vulgaris) based on long fermentation and potential that could be developed on a learning process biology high school. This research consists of two stage. The first stage of research that is making fruitghurt of white layers (mesocarp) a leather watermelon using the experimental method with draft randomized completely (RAL), which consists of 5 treatments and 3 replications. Parameters that observed is levels of lactid acid, pH, the reduction of sugar content, the water level and organoleptic test. The results of research obtained then analyzed ANOVA and a further test DMRT at 5% level. The second stage is the phase design (draft) Student Worksheet (LKS) sourced from the results of the first phase. The research result show that long fermentation to exert an influence on is real levels of lactic acid, pH, sugar reduction , the water level and, and organoleptic test. Long fermentation 96 hours is long fermentation best to produce fruitghurt of white layers (mesocarp ) a leather watermelon quality. Where produce levels lactic acid 0.80 % , sugar reduction 7,30 % , the water level 82,59 % and 2.9 pH levels. The lactic acid that produced that produced had filled the quality in accordance SNI 01-2981-1992 is so much as 0.5%-2.0%. As for organoleptic texture, color, aroma and flavor contained in the fermentation 96 hours. The results of the study can be used as design student worksheet (LKS) in insubject matter the outcomes of the implications of biotechnology on salingtemas the sub material with conventional biotechnology.Keywords : Fruitghurt, White layer (mesocarp) Leather Watermelon, Long Fermentation, The Design LKS
PENGARUH JENIS WADAH DAN LAMA FERMENTASI TERHADAP KUALITAS DADIH SEBAGAI RANCANGAN LEMBAR KERJA SISWA ( LKS ) BIOTEKNOLOGI KONVENSIONAL KELAS XII SISWA SMA Pertiwi, Yohana; Mahadi, Imam; Darmawati, Darmawati
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 5, No 1 (2018): WISUDA APRIL 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: Curd is a fermented dairy product which is quite popular in West Sumatra and Riau region. The purpose of this research is to know the influence of bamboo container type, glass container, plastic container and fermentation length to the quality of curd. This Research Using Completely Randomized Design (RAL) with factorial pattern of 4X3 with 3X replicates. The intended treatment is foktor A The type of container used is bamboo container, glass container and plastic container. While factor B is fermentation length that is 48,72,96 and 120 hours. The parameters observed through the test of protein, fat, pH and organoleptic test on 10 panelists included flavor, aroma, texture color and preferences showed that bamboo containers with 48 hours and 72 hours fermentation had better quality compared to glass containers and Plastic. The longer the fermentation, the protein, fat and pH of the curd decreased both in bamboo containers, glass containers and plastic containers. The results of this study can be used as a design of learning resources in the form of student worksheets in the conventional biotechnology concept of grade XII high school students.Keywords: Length of Fermentation, Type of Container, Quality, Milk Curd
PENGARUH PEMBERIAN HORMON 2,4-D (DIKLORO FENOKSIASETAT) DAN BAP (BENZYL AMINO PURIN) TERHADAP PERTUMBUHAN KALUS JERUK KUOK (Citrus nobilis Lour) SEBAGAI RANCANGAN MODUL PEMBELAJARAN BIOLOGI DI SMA Lesmanawati, Sri Eggi; Mahadi, Imam; Syafi’i, Wan
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 5, No 1 (2018): WISUDA APRIL 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This study aimed to determine the effect of the hormone combination with 2,4-D and BAP on callus growth Jeruk kuok (Citrus nobilis Lour) and to generate learning module design in senior high school biology. This study used a Factorial Completely Randomized Design from 5 x 4 with three replications. The first factor of 2,4-D (D) consists of 5 levels: 0 mgL-1, 1 mgL-1, 2 mgL-1, 3 mgL-1, and 4 mgL-1. The second factor of BAP (B) consists of levels: 0 mgL-1, 1 mgL-1, 2 mgL-1, and 3 mgL-1. The parameters measured were the time appeared callus, percentage of callus, callus width and texture of the callus. Data were analyzed using ANAVA and tested further with DMRT at 5% level. The results showed that the effect of 2,4-D and BAP significantly influenced the growth of Jeruk Kuok. The combination of 2,4-D and BAP showed the fastest callus in treatment of D4B2 compared to treatment D0B0. The combination of 2,4-D and BAP indicated that 8 treatments had a 100% live percentage value of D3B0, D3B1, D3B2, D3B3, D4B0, D4B1, D4B2, and D4B3. The combination of 2,4-D and BAP shows the highest rate of callus width at D3B2 treatment. The combination of 2,4-D and BAP shows the best callus texture on the treatment of D2B3, D3B0, D3B1, and D3B2. The best treatment of the combination of 2,4-D and BAP hormones is in the treatment of D2B3 to produce embryogenic callus so that it can be used for cell suspension cultures. The results of this study can be used as the design of learning resources in the form of modules in the concept of modern biotechnology high school class XII.Keywords: 2,4-D, BAP, Callus cultures, Module
Co-Authors ', Darmadi ', Darmawati ', Hermiyati ', Nurkameria Addarwida Omar ' Alaniyah Syafaren Alaniyah Syafaren Amelia Prananda Apriyani " Apriyani ' Arasyid, Hari Ariska, Devi Arnentis Arnentis Arnentis Arnentis Asih Rahayu Ajeng Agesti Astati, Rita Azizah Safitri Bakhendri Solfan Berlian Kumala ' Br Purba, Salmiah Chrisdayanti Br Simanjuntak Darmadi Darmadi Darmawati " Darmawati ' Darmawati Darmawati Darmawati Darmawati Darmawati Darmawati Dedy Purnomo Delfi Trisnawati Desrianty Syafitri Desta Manulang DEVIANA DEVIANA Diana Anggraini Edri Yandi Edri Yandi Yandi, Edri Yandi Elya Febrita Enita Sari Evi Suryawati Evi Suryawati Evi Suryawati Evi Suryawati Suryawati, Evi Suryawati Fadli, Fery Fajriyah Wirawati Febblina Daryanes Febrina, Hazirah Feli Setiadewi Setiadewi, Feli Setiadewi Fenny Nadya Anggraeni Firman syah Fitra Suzanti Fitria Lisni Purba Fitriya, Anisa Fitriya, Gita Fraditia Wiranti Futtuhur Rahmah Geni Meiry Sukma Meiry Sukma, Geni Meiry Sukma Meiry Geny Meiry Sukma Guntur, Geby Zaryani Habibah, Irma Haidi Haidi Haidi, Haidi Halawa, Astika Sari Harlis Harlis Harlis Harlis Hesti Kharisma Kharisma, Hesti Kharisma Iis Fitriani Indri Rahmawati Irda Sayuti Irda, Sayuti Irma Habibah Jamhari Jamhari Juana Prawita Julia Riska Junaidi, Annajmu Sasna Khoirunnisya Dalimunthe Kusmedi, Hana Tasya Kusnedi, Hana Tasya Lesmanawati, Sri Eggi Lilia Halim Lilik Noviawati Lilis Setiawati Lisa Indriani M. Irsyad Nur Maharani, Azzahra Maharani, Helva Mariani Natalina L Mariani Natalina Linggasari Mariani Natalina Linggasari Marni Alhuda Alhuda Megawati Anggraini Mellisa, Novyona Ayu Monalysa Monalysa Muhammad Darus Muhammad Rivai Muliana gultom Nada Haini Nisa Rahmawati, Nisa Nita Triana Novyona Ayu Mellisa Nur Halimah Nur Halimah Nurahma Dini Nurhadiyah ' Nurhayati Nurhayati Nurkameria ' Nurkameria Nurkameria Nurlinda ' Nursal ' Nursal Nursal Nursal Nursal Nursal Nursal, Nursal Nurul Hasanah Oky Priawan Pranto Wati Putri Ramadhani Putri, Nanda Putri, Widya Rabia Hidayanti Arnan Rabia Hidayanti Arnan, Rabia Hidayanti Rahmi, Fitri Olvia Rendi Handika Ria Syafitri Rika Mulyani Rika Mulyani Rio Rasdian Saputra Riska, Julia Romita Romita Safitri, Widia Satifa, Nabela Ida Coriza Sheliana, Yolanda Siagian, Lili Rahma Silvy Rachmadani Octavia Sirait, Rapika Siregar, Anna Sherley SRI RAHAYU Sri Wilda Yanti Sri Wulandari SRI WULANDARI Sri Wulandari Sri Wulandari Sri Wulandari Sri Wulandari Sri Wulandari ' Sri Wulandari Wulandari Sri Wulandari Wulandari, Sri Wulandari Suci Agustiani Suci Agustiani Agustiani Surani Ariyana Suwondo Suwondo Suzanti , Fitra Syafaren, Alaniyah Syafi’i, Wan Syafitri, Desrianty Syafi’i, Wan Syafi’i, Wan Syahrul Ramadhan Ramadhan, Syahrul Ramadhan Timbir Manik Tini Anggraini Simamora Tri Beti Indri Utami, Dian Putri Vebrianto, Rian Wahyuni, Resma Wan Rosliana Wan Safii Wan Syafi'i Wan Syafi’i Wan Syafii Wan Syafii Wan Syafi’i Wan Syafi’i Wan Syafi’i Wan Syafi’i syafi'i Wansyafii Wansyafii Waruwu, Dasari Wenny Anggraini Wira, Yasli Wirawati, Fajriyah Wulan Indri Safitri Indri Safitri, Wulan Indri Safitri Indri Wulan Sari Yeni Sari Yeni Sari, Yeni Yeyen Kaswita Kaswita Yoana Ulitua Panggabean Yohana Pertiwi Yolanda, Mercy Yunita Kesia S Yuslim Fauzia Fauzia Yuslim Fauziah Yustina Yustina Yustina Yustina Yustina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina Zulfarina, Zulfarina