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All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pariwisata Pesona Teknobuga : Jurnal Teknologi Busana dan Boga JURNAL PENDIDIKAN TAMBUSAI Journal of Moral and Civic Education Jurnal Kreativitas PKM Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pengabdian kepada Masyarakat Nusantara KESANS : International Journal of Health and Science Muhammadiyah Journal of Nutrition and Food Science (MJNF) Warta Pariwisata Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Journal of Public Health Concerns Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan Brilliant International Journal of Management and Tourism
Kasmita Kasmita
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Analisis Penerapan Food Hygiene pada Penyelenggaraan Makanan di Kantin Karyawan Hotel Ragkayo Basa Padang Putri, Charisma Nadya; Kasmita, Kasmita
Jurnal Pendidikan Tambusai Vol. 5 No. 3 (2021): 2021
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v5i3.2641

Abstract

Penelitian ini dilatar belakangi oleh adanya beberapa permasalahan yang ditemukan oleh peneliti seperti Terdapatnya bahan makanan yang kurang segar, penyimpanan bahan makanan yang tidak rapi dan tidak menutup freezer dengan baik, adanya staff saat mengolah makanan tidak memakai sarung tangan dan topi saat memasak yang mana rentan akan adanya hygiene tidak terjamin, makanan yang disajikan dibiarkan terbuka yang akan rentan masuknya sesuatu ke makanan. Tujuan penelitian ini adalah untuk menganalisis penerapan food hygien pada penyelenggaraan makanan di kantin karyawan Hotel Rangkayo Basa Padang. Penelitian menggunakan adalah metode deskriptif. Jenis data yang digunakan adalah data primer dan sekunder. Teknik pengumpulan data yang digunakan adalah observasi pengumpulan data dengan pengamatan langsung dan pencatatan secara sistematis terhadap objek yang akan diteliti. Observasi dilakukan oleh peneliti dengan cara pengamatan dan pencatatan mengenai penerapan food hygiene dalam penyelenggaraan makanan di kantin karyawan Hotel Rangkayo Basa Padang. Teknik analisis data menggunakan persentase dan diskriptif analisis. Penelitian ini menunjukkan bahwa pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan bahan makanan dan penyajian rata-rata sudah ditafsirkan sebagian besar telah di laksanakan sesuai dengan standar hygiene, namun masih ada beberapa indikator yang ditafsirkan belum mencapai setengah dari yang ditetapkan.
Persepsi Pengunjung tentang Fasilitas Cottage di Daya Tarik Wisata Alahan Panjang Resort Juliando, Fery; Kasmita, Kasmita
Jurnal Pendidikan Tambusai Vol. 6 No. 1 (2022): 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i1.2916

Abstract

Penelitian tentang persepsi pengunjung tentang fasilitas cottage dilatar belakangi oleh keluhan pengunjung tentang fasilitas cottage di daya tarik wisata Alahan Panjang Resort, dimana ditemukan beberapa masalah yang terkait dengan keluhan pengunjung tentang fasilitas cottage di daya tarik wisata Alahan Panjang Resort. Metode dalam penelitian ini menggunakan metode deskriptif kuantitatif dengan populasi berdasarkan data kunjungan dalam rentang bulan Oktober 2020 sampai Maret 2021 sebanyak 522 orang. Adapun teknik yang dipakai yaitu non probability sampling dengan mendapatkan jumlah sampel 87 orang. Data dikumpulkan dengan penyebaran angket atau kuesioner yang terdiri atas 33 pernyataan yang dilakukan pengukuran dengan skala likert. Hasil dari penelitian persepsi pengunjung tentang fasilitas cottage di daya tarik wisata Alahan Panjang Resort masuk dalam kategori baik dengan persentase 62,06%. Sedangkan masing- masing indikator yaitu: (1) Fasilitas Utama termasuk kedalam golongan kategori buruk dengan persentase 35,63%. (2) Fasilitas Pendukung termasuk kedalam golongan kategori buruk dengan persentase 54,02%. (3) Fasilitas Penunjang termasuk kedalam golongan kategori sangat baik dengan persentase 51,72%.
Pengelolaan Amenitas di Objek Wisata Pantai Air Manis Padang Mandasari, Indah; Kasmita, Kasmita
Jurnal Pendidikan Tambusai Vol. 6 No. 1 (2022): 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i1.2985

Abstract

Penelitian ini dilatarbelakangi oleh masalah pengelolaan amenitas dengan indikator pengelolaan (POAC), yaitu planning, organizing, actuating dan controlling. Penelitian ini bertujuan untuk mengetahui pengelolaan amenitas di Objek Wisata Pantai Air Manis Padang. penelitian ini merupakan penelitian deskriptif dengan data kualitatif. Teknik pengumpulan data dilakukan dengan metode observasi, wawancara dan dokumentasi. Penelitian ini memiliki informan sebanyak 9 orang. Informan tersebut dipilih dengan menggunakan teknik purposive sampling. Teknik analisis data yaitu pengumpulan data, reduksi data, penyajian data dan penarikan kesimpulan. Hasil penelitian ini secara keseluruhan menunjukkan pengelolaan amenitas di objek wisata Pantai Air Manis Padang dimulai dari planning, organizing, actuating dan controlling. Pengelolaan dapat dirumuskan adalah: 1) melakukan tinjauan potensi terlebih dahulu, kemudian membuat sebuah perencanaan, lalu penyesuaian dengan anggaraan yang telah ada, dan membuat DED sesuai dengan perencanaan, 2) Pengelolaan amenitas di objek wisata Pantai Air Manis dilakukaan oleh Perumda Padang Sejatera Mandiri (PSM), 3) Dalam pelaksanaanya pembangunan amenitas dibangun secara berkala, Selain amenitas pihak pengelola sedang melakukan pembenahan terkait sistem pelayanan, 4) Pengelola melakukan pengawasan secara berkala dengan pengamatan, survei kepuasan pengunjung serta evaluasi kegiatan.
Penerapan Protokol Kesahatan Covid 19 dalam Pelayanan Makanan Secara Online di Usaha Coffee Shop Kecamatan Lubuk Begalung Padang Rastra Adi Pratama, Putra; Kasmita, Kasmita
Jurnal Pendidikan Tambusai Vol. 6 No. 1 (2022): 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i1.2993

Abstract

Penelitian in dilatar belakangi oleh banyaknya masyarakat yang belum menerapkan protokol kesehatan terutama pada usaha Coffee Shop, padahal pemerintah sudah mengeluarkan aturan mengenai penerapan protokol kesehatan pada usaha restoran. Penelitian ini bertujuan untuk mengetahui penerapan protokol kesehatan pada usaha restoran di Kecamatan Lubuk Begalung Padang. Manfaat dari penelitian ini adalah meningkatkan kesadaran bagi pelaku usaha restoran di Kecamatan Lubuk Begalung Padang akan protokol kesehatan covid 19. Metode peneltian ini adalah deskriptif kuantitatif dengan teknik pengumpulan data melalaui observasi langsung pada usaha-usaha coffee shop di Kecamatan Lubuk Begalung sebanyak 6 Coffee Shop. Teknik penentuan sample resoran dilakukan dengan proporsional random sampling, sehingga di peroleh 30 sample penelitian.. Pengumpulan data dilakukan dengan menggunakan panduan observasi berupa daftar ceklis. Pengolahan data dilakukan dengan analisis Teknik Capaian Indikator (TCI). Hasil penelitian ini menunjukan bahwa sebagian protokol kesehatan di usaha Coffee Shop di kecamatan lubuk begalung sudah menerapakan aturan protokol covid 19 sesuai Permenkes dan Perwako Padang, namun masih banyak indikator protokol yang belum diterapkan dengan baik. Perlu disarankan sebaiknya pelaku usaha coffee shop dan driver makanan online meningkatkan kesadaran menerapkan protokol kesehatan covid-19 dan untuk pemerintah perlu mengambil tindakan dengan melakukan kontrol terhadap usaha -usaha Coffee Shop di Kecamatan Lubuk Begalung dan memberikan sanksi bagi yang melanggar.
Standardization of Eel Rendang Recipe in Tanjung Baru Gusnita, Wiwik; Kasmita, Kasmita; Holinesti, Rahmi; Insani, Ranggi Rahimul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49432

Abstract

This study aims to standardize the Eel Rendang recipe in Tanjung Baru District, Tanah Datar Regency, which includes ingredients, spices, tools, benefits, and processing methods. It also analyses shape, color, aroma, texture, and taste quality. The background of this study is the unequal and highly diverse quality of Eel Rendang produced in Tanjung Baru District due to variations in the use of basic spices, cooking methods, and doses. In addition, this sub-district is one of the regions that regularly produces Eel Rendang, has UMKM (small and medium enterprises) that consistently produce Eel Rendang, has a sufficient area for rice fields, and is one of the regions that frequently use Eel Rendang in different traditional events. This type of research is a mixed method. Five trained panelists who were knowledgeable about Rendang in terms of the concept and the processes for processing Eel Rendang served as the quantitative data sources. Qualitative data were gathered from persons who are experts at producing Rendang. The standard recipe for Eel Rendang covers the primary components, seasonings, equipment, processing methods, and quality based on the findings of this study. Based on its advantages, Eel Rendang is frequently used in customary occasions, including weddings, batagak penghulu, bathing celebrations, akikah festivities, and for daily consumption. The standard recipe for Eel Rendang passed the organoleptic test with flying colors: it was long enough, somewhat blackish brown, quite aromatic, with a dry, oily texture to the bran and flesh, as well as a pervasive spice flavor and savory bran flavor.
Analisis Komunikasi Internal Karyawan di HW Hotel Padang Fitri, Hikmah; Kasmita, Kasmita; Afni, Fauza
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 5 No 1 (2024): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v5i1.71672

Abstract

This research was motivated by the lack of internal employee communication, resulting in decreased employee performance. This study aims to determine internal communication at HW Hotel Padang. This type of research is descriptive research with quantitative data with survey methods. The population in this study was all employees of HW Hotel Padang, totaling 45 people with a sampling technique using total sampling. The data in this study used primary data and secondary data. The data collection technique used is a questionnaire that is arranged before. Instrument trials use validity tests and reality tests. The data was analyzed using SPSS program version 25.00. The results of this study are the results of respondents' achievements in the downward communication dimension (74%) categorized as good, which concluded that leaders almost all the time give orders to employees to do every task but the attitude of superiors when providing information is not right. The results of respondents' achievements in the upward communication dimension (63.85%) are categorized as sufficient, where employees almost routinely submit reports after doing work, it's just that employees have little difficulty conveying aspirations about work-related matters. The results of respondents' achievements on the diagonal communication dimension (79.95%) are categorized as good, where employees as a whole are responsible for the work given, it's just that sometimes employees find it difficult to understand the message given.
Self-Efficacy On The Learning Independence Of Class Xii Students Of Culinary Smk Negeri 9 Padang Andriyani, Monica; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26760

Abstract

This research is based on the low learning independence of students as seen from learning initiatives and responsibilities and students do not have self-efficacy as seen from self-confidence, attitude and persistence in completing tasks. This study aims to describe students' self-efficacy, describe learning independence, and analyze the influence of self-efficacy on the learning independence of grade XII students of Culinary SMK Negeri 9 Padang.  This type of research is quantitative with a regression approach, The population in this study is grade XII students majoring in Culinary at SMK Negeri 9 Padang as many as 224 students. The research sample was 144 students with random sampling technique. Data collection was carried out by distributing questionnaires directly using a likert scale that has been tested for validity and reliability. The data were analyzed using descriptive analysis. The results of the study showed that the self-efficacy of students in grade XII Culinary as a whole was in the medium category with a percentage of 40%, and the learning independence of students was in the medium category with a percentage of 35%. The results of the hypothesis test can be concluded that there is a positive and significant relationship between self-efficacy and learning independence of grade XII Culinary students at SMK Negeri 9 Padang.
Analysis Of The Sensory Quality Of Rolled Cake Using Coconut Milk Fat Rahmadani, Fitri; Siregar, Juliana; Kasmita, Kasmita; Yasih, Fitri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26768

Abstract

This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste. The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.This research was motivated by the high trans fat content in margarine which is associated with an increased risk of heart disease and there has been no research on the effect of using coconut milk on the quality of rolled sponge cake. This research aims to analyze the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake which includes shape, volume, color, aroma, texture and taste.The type of research carried out was experimental, namely conducting direct experiments on the effect of the use of fat (margarine, coconut milk) on the quality of rolled sponge cake and repeated three (3) times. The data collection technique in this research is an organoleptic test on the quality of rolled sponge cake in terms of (shape, volume, color, aroma, texture and taste. The data analysis technique uses statistical analysis of the mean difference test (t test). The results of the research were the quality of the neat shape with a diameter of 5-7 in both treatments, the quality of the skin color being brownish yellow in both treatments, the quality of the volume expanding (with a sponge height of 3 cm) in both treatments, the quality of the inner color being yellow in rolled cakes using margarine and not yellow in rolled sponge cake using coconut milk, fragrant aroma quality in both treatments, soft texture quality (when pressed back to its original shape with a height of 3 cm) in both treatments, sweet texture quality in rolled sponge cake using margarine and not sweet in sponge cake rolls that use coconut milk. In this research, there was a significant influence on the quality of the inner color and taste of the rolled sponge cake.
Family Environment as a Determinant of Learning Motivation in Culinary Students at SMK N 9 Padang Hayati, Yuri; Gusnita, Wiwik; Kasmita, Kasmita; Andriani, Cici
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26755

Abstract

This research is based on issues related to the low learning motivation of students, which needs to be addressed by understanding the factors influencing motivation, particularly the family environment. The objectives of this study are: 1) To describe the living conditions of eleventh-grade Culinary students at SMK Negeri 9 Padang, 2) To describe the learning motivation of eleventh-grade Culinary students at SMK Negeri 9 Padang, 3) To analyze the impact of the family environment on the learning motivation of eleventh-grade students at SMK Negeri 9 Padang. The research employs a quantitative method with a correlational. The population of this study consists of 224 students in the Culinary program at SMK Negeri 9 Padang. The sample includes 145 students, selected through random sampling techniques. Data were collected by distributing research questionnaires directly at the school, which were tested for validity and reliability. Data analysis was conducted using both descriptive and inferential analysis methods. The results of this study indicate that : 1) Family Enviroment of student in the XI Culinary class at SMK Negeri 9 Padang is categorized as high. 2) The learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang is categorized as moderate 3) There is a positive and significant influence of the family environment on the learning motivation of students in the XI Culinary class at SMK Negeri 9 Padang. If the family environment of the students is low, then motivation to learn is low. 
The Quality Of Brownies Substitution Of Moringa Flour Anggraini, Indria Sari; Anggraini, Ezi; Gusnita, Wiwik; Kasmita, Kasmita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (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.v6i1.26769

Abstract

Brownies are chocolate cakes that have a rather hard and dense texture, are blackish-brown in color and have a dominant chocolate flavor. Brownies are cakes made from wheat flour, sugar, cooking chocolate, cocoa powder, and oil. At this time, brownies are developing very rapidly so that many creations and flavors are found. For this reason, the author wants to vary it by substituting moringa leaf flour for the amount of wheat flour. The purpose of this study is to analyze the effect of moringa leaf flour substitution of 15%, 30% and 45% on the quality of brownies in terms of shape, aroma, texture and taste, this is motivated by the lack of much research so that it gives the author interest to research further. The type of research in this study is a pure experiment (true experiment). The research design used is a complete randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, each panelist responded to the sample by observing, smelling, touching, and tasting, then the data was analyzed by the variant analysis test (ANOVA). if it is different, it will be tested with the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with the Duncan test. 
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Ali Khomsan Ali Usman, Ali Anati, Mutiara Andika, Cica Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari ANGGUNI, FRISYE Anni Faridah Anni Faridah Aprianti, Viki Araruna, Agre Ariani, Ulfah Ariza, Tesa Fitri Aslim, Fauzyah Asmar Yulastri Asmawarti Asmawarti Astuti, Silvia Sri Ayuni, Indah Muthia Azry, Zummi Tridinanti Bahrudi, Bahrudi Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darmawi Darmawi Darusman, Robi Darwin Darwin Dasmayanti, Monica Desi Wahyuni Diza, Salsabila Mutiara Dzikrillah, Athiffa Edo Berlian Eldia, Shinta Putri elida elida Emilia, Esi Eva Lusiyana Fadillah, Ilham Putra Faisal, Dini Fajriani, Anisa Farida, Anni Fatimah, Sithy Feri Ferdian FERNANDO, JOAN Fitri Hanifa, Mila Fitri Rahmadani, Fitri Fitri, Hikmah FITRI, IZZATI ELSA Fridayanti, Lucy Fuada, Mifthahul Gusneli Gusneli Gusnita, Wiwik Halipah, Siti Hayati, Yuri Heriyantara, Aditia Hervina Hervina Hidayat, Kurnia Hijriyantomi Suyuthie Hikmah Fitri Ida Ayu Putu Sri Widnyani Ikeu Tanziha Ikhlas, Reda Indrayeni, Wiwik Insani, Ranggi Rahimul Ira Meirina Chair Irda Nelly Fajriah Jecky Mahendra Juliando, Fery Kamal, Farid Khairani, Mifta Zhafira Khairunnisa, Hanifa Kindi Amelia Lenni Sastra Lisa Noviatri Lise Asnur Lismarni Lismarni, Lismarni Liswarti Yusuf Lucy Fridayati Luthfi, Abdul Maharani, Miranda Mandasari, Indah Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Mita Dwi Putri Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muhammad Iqbal Raissilki Mulia, Putri Rahma Murtia Arman Mustika, Sari Nabila Tasrif Naufal Muharam Nurdin Novrizaldi Wardana Nunung Cipta Dainy Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik Ovilly Agnesia OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pratama, Rizqi Flantika Puja Riasiimawati Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Charisma Nadya Putri, Melati Rabecca Putri, Tika Nuansa Putri, Viorgi Dwi Rabiatul Adawiyah Rachmat Mulyana Rafi, Zeranita Rahimul Insan, Ranggi Rahman, Purnawati Hustina Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Ramadani, Betria Ranggi Rahimul Insan Rastra Adi Pratama, Putra Regania Pasca Rassy Rezki, Rendi rina Apriani Riri, Utari Ritma Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Ruswandi, Sakuntala Ariesti Safli, Asrofil Anas Santi, Titen Darlis Saputra, Jeri Sari, Febrita Selvi, Yuliana Septia Dwi Astuti Septiandi, Audilla Silfeni Silfeni Sintia, Nelvi Siregar, Juliana Siswahyudianto Siti Fatonah SUSI ASMIDAYANTI Syafawi, Muhammad Syahada, Rifa Syahputra, Rahmadani Syahputra1, Syukra, Elfa Tambuanan, Novia Kristina Tiffany, Intan Ul\wan, Naseh Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyu Hutria Waryono . Wasisto, Fapenta Winda Anggraini Wirdawati, Ayu Wisnu Prayogo Wiwik Gusnita Wulandari Wulandari Yasih, Fitri Yetti, Silvia Youmil Abrian Yuke Permata Lisna Yuliana Yuliana Yuliana Yuliana yuliana, yuliana . Yulianti Putri, Meri Yusra, Widya Yusriana Yusriana, Yusriana Zahara, Ayu Zuhra, Usie Fatimah