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All Journal Jurnal Pendidikan Vokasi 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 JETL (Journal Of Education, Teaching and Learning) 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 SENTRI: Jurnal Riset Ilmiah 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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Development of Interactive E-Module Based on Heyzine Flipbook to Enhance Student Creativity in Basic Culinary Subjects Barokah, Ermy Rizky; Elida, Elida; Kasmita, Kasmita; Tasrif, Elfi
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i0.7768

Abstract

This study addresses the low level of creativity among students in designing menus in the Culinary Basics subject at SMK Negeri 3 Kota Solok. Observations revealed that students’ menu designs were monotonous, lacked innovation, and did not meet the Criteria for Achievement of Learning Objectives, due to limited teaching materials, conventional methods, and the absence of interactive media. The research aimed to develop an interactive e-module based on Heyzine Flipbook to improve students’ creativity in menu design. This Research and Development (R&D) study adopted the 4D development model (Define, Design, Develop, Disseminate) with Grade 10 Culinary Skills students as subjects. Product validity was assessed by material and media experts, practicality by teachers and students via questionnaires, and effectiveness by evaluating students’ creative products on novelty, problem-solving, and elaboration. Results showed the e-module to be valid (material expert score 0.92, media expert score 0.888), highly practical (teacher score 0.97, student score 0.89), and effective. The experimental class achieved a creativity score of 94.44 (highly effective) compared to the control class’s 63.80 (less effective). These findings confirm the e-module’s suitability as an engaging, effective learning medium supporting the implementation of the independent curriculum in vocational education
Makanan Adat pada Acara Pertunangan di Nagari Lubuk Pandan Kabupaten Padang Pariaman Rahmi Hidayatul Kharnisa, Aulia; Kasmita, Kasmita; Gusnita, Wiwik; Siregar, Juliana
Journal on Teacher Education Vol. 5 No. 4 (2024): Journal on Teacher Education
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jote.v5i4.28608

Abstract

Penelitian ini dilatar belakangi karena adanya evolusi budaya pertunangan, sehingga generasi muda pada saat ini tidak mengetahui bagaimana budaya sebenarnya. Penelitian ini bertujuan mendeskripsikan rangkaian acara pertunangan termasuk makanan yang disajikan. Jenis penelitian ini adalah kualitatif deskriptif. Penelitian ini dilakukan dengan observasi, wawancara, dan dokumentasi dengan melibatkan informan sebanyak 15 orang yang terdiri dari Niniak Mamak, Bundo Kanduang dan Masyarakat yang mengetahui dengan jelas dan pasti tentang makanan adat pada acara pertunangan di Nagari Lubuk Pandan. Hasil penelitian menunjukan bahwa terdapat 6 rangkaian acara pertunangan, bahan makanan yang dominan terdiri dari bahan hewani, nabati sayur dan buah. Bumbu yang dominan terdiri dari jahe, kunyit, cabe, ketumbar, kemiri, lengkuas, serai, buah pala, bawang merah dan bawang putih. Dan seluruh makanan yang dihidangkan memiliki filosofi yang mengandung adat istiadat setempat.
Optimalisasi peran anggota PKK dan dukungan keluarga sebagai upaya meningkatkan kesadaran manajemen diri pasien diabetes melitus Sastra, Lenni; Yusriana, Yusriana; Kasmita, Kasmita
JOURNAL of Public Health Concerns Vol. 5 No. 9 (2025): JOURNAL of Public Health Concerns
Publisher : Indonesian Public Health-Observer Information Forum (IPHORR) Kerja sama dengan: Unit Penelitian dan Pengabdian Kep Akademi Keperawatan Baitul Hikmah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/phc.v5i9.1605

Abstract

Background: Diabetes mellitus (DM) is a chronic disease that requires optimal self-management to prevent complications. Family and community support play a crucial role in successful self-management in DM patients. Internal factors such as knowledge, motivation, and self-efficacy play a crucial role in shaping self-management behaviors in DM patients. Community-based programs that involve social support can improve the physical and mental quality of life of DM patients, especially in communities with high social vulnerability. This emphasizes the crucial role of support from the social and community environment. Purpose: To improve the capacity of the Family Empowerment and Welfare Movement Team and the families of DM patients as an effort to raise awareness of DM patients' self-management skills. Method: The activity was carried out in July–September 2025 in Koto Pulai Village, Padang City. Participants consisted of 10 Family Empowerment and Welfare members and 16 families of DM patients, with education, training, and mentoring methods, including program socialization, DM education, training in making healthy food preparations, independent health checks, physical exercise, and implementation of training results. Evaluation was carried out using a questionnaire to assess the increase in knowledge, skills, and active roles of participants, both Family Empowerment and Welfare members and families of DM patients. Results: Obtaining data that the average knowledge score of Family Empowerment and Welfare members about Diabetes Mellitus (DM) and self-management of DM patients before the activity was 14.20 and after the activity increased to 20.90 with a p-value of 0.001 (<0.005). Meanwhile, the average knowledge score of DM patients' families before the activity was 11.13 and after the activity increased to 16.81 with a p-value of 0.001 (<0.005). Based on the evaluation, it also showed that most of the mentoring roles of Family Empowerment and Welfare members before the activity were in the inactive category, namely 8 people (80.0%) and after the activity, the mentoring role of all Family Empowerment and Welfare members was in the active category, namely 10 people (100.0%) with pValue = 0.003. Meanwhile, the role of patient family support before the activity in the inactive category was 8 people (50.0%) and the less active category was 8 people (50.0%), while the role of patient family support after the activity in the inactive category was 5 people (31.0%), the less active category was 4 people (25.0%) and the active category was 7 people (44.0%). Conclusion: Direct education and training for Family Welfare Movement members and patients' families were highly effective in increasing their knowledge and active role in supporting diabetes patients. This increased support and knowledge also positively contributed to increasing awareness among diabetes patients about developing self-management patterns. Suggestion: Community Health Centers and local governments are expected to continue education and training programs for Family Empowerment and Welfare cadres, and families of diabetes patients on an ongoing basis, accompanied by regular monitoring and evaluation to ensure ongoing support. Family Empowerment and Welfare administrators should form support groups and hold regular meetings or home visits, while patients' families are expected to actively participate in diet management, physical activity, and blood glucose monitoring. Keywords: Community empowerment; Diabetes mellitus patients; Family support; Self-management Pendahuluan: Diabetes melitus (DM) merupakan penyakit kronis yang memerlukan manajemen diri optimal untuk mencegah komplikasi. Dukungan keluarga dan komunitas berperan penting dalam keberhasilan manajemen diri pasien DM. Faktor internal seperti pengetahuan, motivasi, dan self-efficacy berperan penting dalam pembentukan perilaku manajemen diri pasien DM. Program berbasis masyarakat yang melibatkan dukungan sosial mampu meningkatkan kualitas hidup fisik dan mental pasien DM, terutama di komunitas dengan kerentanan sosial tinggi. Ini menekankan bahwa dukungan dari lingkungan sosial & komunitas mempunyai peranan yang sangat penting. Tujuan: Untuk meningkatkan kemampuan Tim Penggerak Pemberdayaan dan Kesejahteraan Keluarga (PKK) dan keluarga pasien DM sebagai upaya meningkatkan kesadaran pasien DM dalam manajemen diri. Metode: Kegiatan dilaksanakan pada Juli–September 2025 di Kelurahan Koto Pulai, Kota Padang. Peserta kegiatan terdiri atas 10 anggota PKK dan 16 keluarga pasien DM, dengan metode edukasi, pelatihan, dan pendampingan, meliputi sosialisasi program, edukasi DM, pelatihan pembuatan olahan makanan sehat, pemeriksaan kesehatan mandiri, latihan fisik, serta implementasi hasil pelatihan. Evaluasi dilakukan dengan lembar kuesioner untuk menilai peningkatan pengetahuan, keterampilan, dan peran aktif peserta, baik anggota PKK maupun keluarga pasien DM. Hasil: Mendapatkan data bahwa rata-rata skor pengetahuan anggota PKK tentang Diabetes Melitus (DM) dan manajemen diri pasien DM sebelum kegiatan adalah 14.20 dan setelah kegiatan meningkat menjadi 20.90 dengan nilai p-value 0.001 (<0.005). Sedangkan, rata-rata skor pengetahuan keluarga pasien DM sebelum kegiatan adalah 11.13 dan setelah kegiatan meningkat menjadi 16.81 dengan p-value 0.001 (<0.005). Berdasarkan evaluasi juga menunjukkan bahwa sebagian besar peran pendampingan anggota PKK sebelum kegiatan adalah dalam kategori tidak aktif yaitu sebanyak 8 orang (80.0%) dan setelah kegiatan, peran pendampingan dari seluruh anggota PKK dalam kategori aktif yaitu sebanyak 10 orang (100.0%) dengan pValue=0.003. Sedangkan peran pendampingan keluarga pasien sebelum kegiatan dalam kategori tidak aktif sebanyak 8 orang (50.0%) dan kategori kurang aktif sebanyak 8 orang (50.0%), sedangkan peran pendampingan keluarga pasien sesudah kegiatan dalam kategori tidak aktif sebanyak 5 orang (31.0%), kategori kurang aktif sebanyak 4 orang (25.0%) dan kategori aktif sebanyak 7 orang (44.0%). Simpulan: Kegiatan edukasi dan pelatihan langsung kepada anggota PKK dan keluarga pasien sangat efektif dalam meningkatkan pengetahuan dan aktivitas perannya dalam pendampingan pada pasien DM. Dengan meningkatnya peran pendampingan dan tingkat pengetahuan ini juga memberikan kontribusi positif terhadap kesadaran dari pasien DM dalam membentuk pola manajemen diri. Saran: Diharapkan kepada Puskesmas dan pemerintah setempat untuk melanjutkan program edukasi dan pelatihan kader PKK serta keluarga pasien DM secara berkesinambungan, disertai monitoring dan evaluasi rutin agar pendampingan dapat berkelanjutan. Pengurus PKK perlu membentuk kelompok pendamping dan mengadakan pertemuan atau kunjungan rumah secara teratur, sementara keluarga pasien diharapkan aktif dalam pengaturan diet, aktivitas fisik, dan pemantauan glukosa darah.
Pengaruh Pengetahuan Zero Waste Food Terhadap Implementasi dalam Kegiatan Praktik Kuliner Oleh Mahasiswa S1 PKK Tata Boga Safitri, Amanda Ramadhani; Faridah, Anni; Kasmita, Kasmita; Gusnita, Wiwik
SENTRI: Jurnal Riset Ilmiah Vol. 4 No. 12 (2025): SENTRI : Jurnal Riset Ilmiah, Desember 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v4i12.5200

Abstract

Food waste remains a critical challenge in achieving sustainable food systems, particularly in vocational culinary education where practical activities frequently generate food residues. Although the concept of zero waste food has been widely promoted, empirical evidence examining how students’ knowledge influences its implementation in higher education culinary practice is still limited, especially within Indonesian vocational teacher education programs. This study aims to analyze the influence of zero waste food knowledge on its implementation in culinary practice activities among undergraduate students of the S1 PKK Tata Boga program at Universitas Negeri Padang. Using a quantitative ex post facto design, the study involved 76 students selected through proportional random sampling. Data were collected using validated questionnaires measuring zero waste food knowledge and implementation, and analyzed using descriptive statistics, assumption tests, and simple linear regression. The results show that both students’ knowledge and implementation of zero waste food are generally at a moderate level. Regression analysis indicates a positive and statistically significant influence of knowledge on implementation (t = 3.383, p = 0.001), with a coefficient of determination of 13.4%. This finding suggests that knowledge contributes meaningfully to sustainable culinary practices, although it is not the sole determinant, as other factors such as attitudes, habits, learning experiences, and institutional support also play a role. The novelty of this study lies in providing empirical evidence on the extent to which zero waste food knowledge is translated into practice within a vocational teacher education context. The findings offer practical implications for curriculum development and learning strategies that integrate sustainability-oriented knowledge with hands-on culinary practice to reduce food waste.
Factors that influence length of stay in starred and non-starred hotels in Padang city Riri, Utari Ritma; Kasmita, Kasmita
Jurnal Pariwisata Pesona Vol. 10 No. 2 (2025): Edisi Desember 2025
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jpp.v10i2.15831

Abstract

As one of the fastest-growing industries, the hotel industry is a pivotal part of the tourism industry. A hotel's success in tourism development can be measured, among other things, by the length of stay guests maintain. Therefore, this study aims to map and deeply understand the factors influencing guests’ decisions to extend their stay in both star-rated and non-star hotels in Padang City. The exploration in this study is intended to build a conceptual understanding based on guest experiences and verify the alignment of field findings with consumer behavior and service quality theories. Using a qualitative approach, data were collected through in-depth interviews with 15 hotel guests selected purposively, representing various accommodation categories, during the period of March to May 2024. The results indicate five main factors affecting the length of stay: hotel facilities, service quality, pricing, location, and emotional experience. These findings are supported by the perceived value theory (Zeithaml, 1988), which suggests that consumer decisions are influenced by the perceived benefits relative to the costs incurred. Furthermore, the role of online reputation as a form of social influence reinforces the findings of Long (2022) regarding the impact of online reviews on accommodation preferences. Star-rated hotels tend to attract guests with complete facilities and professional services, while non-star hotels rely more on affordable pricing and friendly staff. The main contribution of this study lies in offering a locally grounded perspective on hotel guest behavior in Indonesia, particularly in Padang, while also providing strategic insights for hotel managers to design more adaptive and personalized services. These findings offer practical implications for enhancing guest loyalty and encouraging extended stays by strengthening key service aspects aligned with guest motivations and expectations.
Systematic Review : Fast Food Consumption, Sedentary Lifestyle, And Adolescent Obesity Tasrif, Nabila; Yuliana, Yuliana; Kasmita, Kasmita
Jurnal KESANS : Kesehatan dan Sains Vol 5 No 4 (2026): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v5i4.510

Abstract

development in which lifestyle choices have a substantial influence on long-term health. The rising incidence of obesity among adolescents can be attributed to the increased intake of fast food, which is heavy in calories, fat, and sugar, as well as a sedentary lifestyle. Objective: The purpose of this study is to examine the association between fast food intake, sedentary behavior, and obesity in adolescents, focusing on important contributing variables and potential solutions. Method: This literature review was carried out by examining relevant studies from databases Google Scholar. Articles published over the previous decade concentrating on adolescents were considered, whereas studies that did not expressly address obesity or included adult populations were eliminated . Result and Discussion: Frequent fast food consumption is linked to high calorie intake, poor nutritional quality, and an elevated risk of metabolic diseases. Furthermore, a sedentary lifestyle, which includes excessive screen time and little physical activity, increases the risk of obesity by supporting a positive energy balance. Effective solutions include school-based nutrition instruction, family participation, and regulations that regulate fast food marketing, as well as physical activity promotion techniques . Conclusions: Fast food intake and sedentary behavior are major factors to adolescents obesity. Addressing these challenges involves a multifaceted strategy that includes dietary changes, physical activity promotion, and policy-driven initiatives to encourage healthy habits. Further study is needed to create long-term obesity prevention measures for adolescents.
Integrasi Sosial-Budaya Komunitas Tionghoa di Kota Padang: Studi tentang Adaptasi Lokal dan Perpaduan Budaya dengan Masyarakat Minangkabau Agnesia, Ovilly; Elida, Elida; Faridah, Anni; Kasmita, Kasmita
Journal of Moral and Civic Education Vol 10 No 1 (2026): Journal of Moral and Civic Education
Publisher : Jurusan Ilmu Sosial Politik Fakultas Ilmu Sosial Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/88514121012026948

Abstract

The Chinese community represents one of the ethnic groups with a long-standing history of socio-cultural interaction with the Minangkabau society in Padang City. This study aims to examine the process of socio-cultural integration of the Chinese community within the Minangkabau society, particularly in relation to local adaptation and cultural assimilation in everyday social life. This research employs a descriptive qualitative approach. Data were collected through participant observation and in-depth interviews with key informants, including the Secretary General of HTT Central Padang, local Minangkabau community members, and individuals from the Chinese community. In addition, document analysis of relevant historical and cultural records was conducted to support the findings. The results indicate that the Chinese community in Padang City has undergone a strong process of cultural localization through intensive interaction with the Minangkabau society. Cultural assimilation is reflected in the use of local language in daily communication, intermarriage practices, and adaptation to local social and cultural norms. One notable form of integration is observed in wedding ceremonies, where the Chinese community accommodates the provision of halal food as a form of respect for Minangkabau cultural values. Despite these adaptations, the Chinese community continues to preserve its cultural identity amid contemporary socio-cultural dynamics. The findings suggest that socio-cultural integration between the Chinese community and the Minangkabau society in Padang occurs harmoniously through processes of adaptation, tolerance, and mutual respect, ultimately enriching local cultural diversity.
The Effect of Industry Field Practice on the Work Readiness of Culinary Arts Students at Padang State University Anati, Mutiara; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
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.v6i3.26991

Abstract

This study aims to determine the effect of industrial field practice on the job readiness of undergraduate students in the Family Welfare Education (Home Economics) Culinary Arts Program at Universitas Negeri Padang (UNP). The research employed a quantitative approach with a correlational method. The study was conducted at Universitas Negeri Padang, specifically involving students from the Family Welfare Education (PKK) program with a concentration in Culinary Arts. The population consisted of 189 students from the 2020–2022 cohorts, with a sample of 65 students selected using purposive sampling. The variables in this study included industrial field practice (X) as the independent variable and students’ job readiness (Y) as the dependent variable. The indicators of the industrial field practice variable (X) comprised work skills, practical experience, and problem-solving ability, while the indicators of the job readiness variable (Y) included skills, knowledge, understanding, and personality attributes. Data were collected using a Likert-scale questionnaire and analyzed through validity, reliability, and normality tests, as well as simple linear regression analysis. The results showed that industrial field practice had a significant effect on students’ job readiness, with a significance value of 0.000 < 0.05 and a coefficient of determination (R²) of 0.806. This means that 80.6% of the variation in students’ job readiness can be explained by industrial field practice, while the remaining 19.4% is influenced by other factors outside this study. These findings highlight that direct experience in the industrial field plays an important role in enhancing students’ skills, knowledge, understanding, and personality attributes as future professional workers in the field of culinary arts.
The Quality Of Blooming Steamed Sponge Cake With Different Steamer Materials And Steaming Times Khairani, Mifta Zhafira; Elida, Elida; Kasmita, Kasmita; 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.v6i3.27009

Abstract

Steamed sponge cake is a popular cake product due to its fluffy texture, soft crumb, and distinctive sweet taste. One of the important factors that determine the success of steamed sponge cake is the material of the steaming equipment and the steaming time. This study aims to determine the effect of steaming equipment materials (bamboo, aluminum, and stainless steel) and steaming time (15, 20, and 25 minutes) on the quality of steamed sponge cake. The study used an experimental method with a 3×3 factorial design and three replicates. Organoleptic tests were conducted by five trained panelists on aspects of volume, four-segment fluffy shape, and texture (moist, soft, and finely porous). The results of the analysis showed that the steaming tool material had a significant effect on all quality aspects (p < 0.05), while the steaming time and the interaction between the two had no significant effect (p > 0.05). The highest average quality scores were obtained for the aluminum steamer, namely volume 3.33, four-segment shape 3.00, and neat shape 3.07. The Fcount value for the steamer factor was 6.41 for volume, 61.00 for four-segment fluffy shape, and 21.80 for neat shape, which was greater than the Ftable (3.31) at the 5% level. Thus, it can be concluded that the steamer material has a significant effect on the quality of steamed sponge cake, where aluminum steamers produce products with expanded volume, perfect four-segment fluffy shape, and soft and moist texture that are most preferred by panelists.
The Effect of E-Learning on The Learning Effectiveness of PKK Students at Padang State University Hidayat, Kurnia; Gusnita, Wiwik; Kasmita, Kasmita; Siregar, Juliana
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.v6i3.26983

Abstract

This study analyzes the effect of Moodle-based E-Learning on the learning effectiveness of undergraduate students of PKK Culinary Arts at Padang State University. With a quantitative correlational design and a sample of 176 students selected purposively, data were collected through a Likert scale questionnaire and analyzed using normality, linearity, and simple regression tests. The results showed a positive and significant influence between the use of E-Learning and learning effectiveness (R² = 0.320; p = 0.000 < 0.05). The contribution of E-Learning was 32%, while 68% was influenced by other factors such as motivation, teaching methods, and the learning environment. These findings confirm that E-Learning is an effective medium that increases the independence and flexibility of vocational students' learning.
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Agnesia, Ovilly Ali Khomsan Ali Usman, Ali Ananda, Febri 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 Barokah, Ermy Rizky Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darmawi Darmawi Darusman, Robi Darwin Darwin Dasmayanti, Monica Dedy Irfan Desi Wahyuni Diza, Salsabila Mutiara Dony Novaliendry Dzikrillah, Athiffa Edo Berlian Eldia, Shinta Putri Elfi Tasrif 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 Mardizal, Jonni Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Mita Dwi Putri Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muhammad Iqbal Raissilki Mulia, Putri Rahma Murni Astuti Murtia Arman Mustika, Sari Nabila Tasrif Naufal Muharam Nurdin Novrizaldi Wardana Nunung Cipta Dainy Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik 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 Rahmiati Rahmiati 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 Safitri, Amanda Ramadhani Safli, Asrofil Anas Salmi, Fauzia 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 Ummah, Adisty Akhoma Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyu Hutria Wahyuni, Novri Waryono . Wasisto, Fapenta Waskito Waskito, Waskito 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