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Undergraduate students future career intention in the hotel industry: The impact of implementing the certified internship program Ferdian, Feri; Yulastri, Asmar; Zahari, Mohd Salehuddin Mohd; Suyuthie, Hijriyantomi; Pasaribu, Pasaribu
Jurnal Pendidikan Teknologi Kejuruan Vol 8 No 1 (2025): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v8i1.41223

Abstract

This scholarly investigation examines the effect of hotel hallmarks of the hotel industry, service quality of internship and internship satisfaction on undergraduate hotel management students' future career intentions in the hotel industry. A quantitative approach through a cross-sectional study with a self-reported survey questionnaire was undertaken. The sample and the unit of analysis is among hotel management students from Universitas Negeri Padang, West Sumatera, Indonesia who had undergone internships program. The study employs Partial-least Square-Structural Equation Modelling (PLS-SEM) in response to the hypotheses. The results clearly demonstrated that hallmarks of the hotel industry (less pleasant work environments, heavy job responsibilities, slow career development opportunities, and less recognition of work achievement) did not possess negative impact on hospitality interns’ students future career intentions in the hotel industry. Hotel internship service quality and internship satisfaction strongly influence hospitality interns’ students future career intentions in the hotel industry. The findings manifestly provide valuable insights and far-reaching consequences for students, hospitality institutions, industry stakeholders and policymakers.
Kontribusi Kecerdasan Emosional dan Hasil Belajar Kewirausahaan terhadap Minat Entrepreneur Mahasiswa Arif, Ahmad; Ganefri; Yulastri, Asmar; Purwanto, Wawan; Wagino; Hidayat, Nuzul; Muslim
Jurnal Ilmiah Pendidikan dan Pembelajaran Vol. 6 No. 3 (2022): Oktober 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jipp.v6i3.54354

Abstract

Rendahnya minat entrepreneur mahasiswa yang disebabkan oleh kecerdasan emosional mahasiswa yang rendah dan hasil belajar kewirausahaan masih di bawah nilai ketuntasan terendah. Penelitian ini memiliki tujuan menganalisis kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa. Jenis penelitian adalah kuantitatif dengan metode korelasional dengan jumlah sampel 75 mahasiswa menggunakan proportional random sampling. Metode pengumpulan data dengan wawancara dan kuesioner. Teknik analisis data menggunakan analisis kuantitatif. Ketiga variable sudah dilakukan uji validitas dan reliabilitas. Data penelitian diuji melalui deskripsi dan uji inferensial. Uji deskripsi mengukur rata-rata, nilai terendah, nilai tertinggi, median dan standar deviasi yang sebelumnya dicari uji prasyarat (normalitas, homogenitas, dan multikolinearitas). Pengujian hipotesis dengan pengujian regresi. Hasil penelitian menyatakan bahwa kontribusi kecerdasan emosional terhadap minat entrepreneur mahasiswa adalah 48,9%, kontribusi hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa adalah 28,8% dan kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa adalah 52,7%. Kesimpulannya bahwa terdapat kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa. Implikasi penelitian ini diharapkan meningkatkan minat entrepreneur mahasiswa dengan memperhatikan kecerdasan emosipnal dan hasil belajar mahasiswa.
Tingkat Motivasi Belajar Siswa Kuliner pada Pembelajaran Makanan Kontinental di SMK N 9 Padang Novitasari, Anggi; Yulastri, Asmar; Elida, Elida; Andriani, Cici
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v9i1.26073

Abstract

Penelitian ini dilatar belakangi oleh kurangnya motivasi siswa pada saat pemebalajaran dilihat dari prilaku siswa dikelas beberapa siswa terlibat dalam percakapan pada saat guru sedang menerangkan pembelajaran, tujuan dari penelitian ini adalah untuk mendeskripsikan motivasi belajar siswa kuliner pada pembelajaran makanan kontinental di Sekolah Menengah Kejuruan Negeri 9 Padang. Jenis penelitian ini adalah kuantitatif dengan pendekatan deskriptif. Populasai dalam penelitian ini adalah siswa kelas XI di Sekolah Menegah Kejuruan Negeri 9 Padang yang berjumlah 235 siswa. Sampel berjumlah 70 siswa. Pengambilan sampel menggunakan teknik proposional random sampling. Teknik pengumpulan data menggunakan cara penyebaran angket yang disebarkan disekolah pada bulan Agustus 2024 yang telah di uji validitas dan reliabilitasnya. Teknik analisis data dilakukan dengan analisis deskriptif. Pengolaha data dilakukan dengan bantuan microsoft excel dan program perangkan lunak SPSS. Terlebih dahulu menentukan distribusi frekuensi, menentukan Tingkat presentase dan teknik klasifikasi. Hasil penelitian ini meujukan bahwa motivasi belajar siswa berada pada kategori sedang.
E-Commerce Evolution: Trust as a Catalyst for Consumer Choices: Evolusi Perdagangan Elektronik: Kepercayaan sebagai Katalisator Pilihan Konsumen Halipah, Siti; Yuliana; Yulastri, Asmar; Elida; Susanti, Retnaningtyas
JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Vol. 11 No. 1 (2025): April: JBMP Volume 11 No. 1 2025
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jbmp.v11i1.2028

Abstract

This study aims to analyze the relationship between consumptive behavior and consumer confidence in online shopping and its impact on entrepreneurship in the digital era. The research method employed is a quantitative survey, which involved distributing questionnaires to 300 respondents who actively engage in online shopping. The data obtained were analyzed using validity tests, reliability tests, and multiple regression analysis to identify the influence of all independent variables. The results showed that consumptive behavior significantly affects consumer confidence, which in turn influences entrepreneurial success in the digital marketplace. This highlights the importance of understanding consumer dynamics for businesses aiming to thrive in the evolving online shopping landscape.
University Students' Intentions Toward Entrepreneurial Careers in The Hospitality and Tourism Sector: Empirical Insights From The Techno-Savvy Generation in Higher Education Asmar Yulastri; Ganefri Ganefri; Feri Ferdian; Elfizon Elfizon; Yudha Aditya Fiandra; Geovanne Farell
Journal of Applied Engineering and Technological Science (JAETS) Vol. 6 No. 2 (2025): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v6i2.6328

Abstract

This study investigates the impact of family support, entrepreneurial passion, entrepreneurial motivation, and techno-savvy culture on the entrepreneurial career intentions of university students in the hospitality and tourism sector, with entrepreneurship education as a moderating variable. Data were collected from 277 students at Universitas Negeri Padang’s Faculty of Tourism and Hospitality who had completed entrepreneurial courses. Partial least squares structural equation modeling was employed to analyze the data. The findings reveal that family support, entrepreneurial passion, and entrepreneurial motivation significantly influence students’ entrepreneurial career intentions, while techno-savvy culture showed no direct impact. However, entrepreneurship education significantly moderated the relationships between these factors and entrepreneurial intentions. These findings provide actionable insights for enhancing entrepreneurship education to foster innovation and career readiness in the hospitality and tourism industry. The study contributes to existing knowledge by elucidating the interplay of support systems, intrinsic motivations, and education in shaping entrepreneurial aspirations, offering a foundation for educational and policy reforms to boost entrepreneurship in the sector.
Karakteristik Sensori dan Penerimaan Panelis terhadap Keripik Berbahan Dasar Kulit Singkong Halima Zaifi; Asmar Yulastri; Lucy Fridayati; Cici Andriani
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.12083

Abstract

Abstrak ____________________________________________________________ Penelitian ini dilatarbelakangi oleh belum termanfaatkannya limbah kulit singkong di Sumatera Barat meskipun produksi singkong mencapai 143.330,00 ton pada tahun 2022. Kulit singkong yang mencapai 15-20% dari total berat umbi sering dianggap sebagai limbah yang dapat mencemari lingkungan, padahal memiliki kandungan gizi yang cukup baik meliputi protein 8,11 gram, serat kasar 15,20 gram, dan kalsium 0,63 gram per 100 gram bahan. Penelitian ini bertujuan untuk menganalisis kualitas keripik dari kulit singkong meliputi aspek bentuk, warna, aroma, tekstur, dan rasa melalui uji sensori. Penelitian ini menggunakan metode kuantitatif dengan pendekatan eksperimental. Pengujian dilakukan di workshop tata boga Departemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang. Objek penelitian adalah keripik yang terbuat dari kulit singkong jenis lambau (ubi manis). Proses pengolahan meliputi perendaman kulit singkong selama 3 hari dengan penggantian air setiap 24 jam, perebusan selama 30 menit, penjemuran 2-3 hari, dan penggorengan. Uji organoleptik dilakukan oleh 6 orang panelis terlatih dari kalangan dosen Tata Boga UNP dengan pengujian sebanyak tiga kali, menggunakan instrumen penilaian kualitas bentuk, warna, aroma, tekstur, dan rasa dengan skala 1-5. Hasil penelitian menunjukkan kualitas sensori keripik kulit singkong pada pengujian ketiga memperoleh nilai tertinggi dengan parameter warna 4,83 kategori "coklat", tekstur 4,67 kategori "renyah", aroma 4,33 kategori "cukup beraroma khas kulit singkong", rasa 4,50 kategori "cukup gurih", dan bentuk 4,33 kategori "cukup rapi dan seragam". Keberhasilan mengolah limbah kulit singkong menjadi produk keripik dengan kualitas sensori yang baik menunjukkan potensi besar untuk pengembangan produk pangan bernilai ekonomis sekaligus berkontribusi pada pengurangan pencemaran lingkungan. Hasil penelitian ini membuktikan bahwa limbah kulit singkong dapat dimanfaatkan sebagai alternatif makanan ringan yang memiliki nilai ekonomis dan ramah lingkungan.   Abstract ____________________________________________________________ This research is motivated by the unused cassava peel waste in West Sumatra even though cassava production reached 143,330.00 tons in 2022. Cassava skin, which reaches 15-20% of the total weight of the tubers, is often considered waste that can pollute the environment, even though it has a fairly good nutritional content including 8.11 grams of protein, 15.20 grams of crude fiber, and 0.63 grams of calcium per 100 grams of ingredients. This study aims to analyze the quality of chips from cassava peels including aspects of shape, color, aroma, texture, and taste through sensory tests. This study uses a quantitative method with an experimental approach. The test was carried out at the culinary workshop of the Department of Family Welfare Sciences, Faculty of Tourism and Hospitality, Padang State University. The object of the research is chips made from cassava skins of the lambau type (sweet potato). The processing process includes soaking the cassava peel for 3 days with water change every 24 hours, boiling for 30 minutes, drying for 2-3 days, and frying. The organoleptic test was carried out by 6 trained panelists from UNP Culinary Lecturers with three tests, using an instrument to assess the quality of shape, color, aroma, texture, and taste on a scale of 1-5. The results showed that the sensory quality of cassava peel chips in the third test obtained the highest score with color parameters of 4.83 in the "brown" category, 4.67 in the "crispy" category, 4.33 in the aroma category "quite aromatic typical of cassava skin", 4.50 in the "quite savory" category, and 4.33 in the "quite neat and uniform" category. The success of processing cassava peel waste into chips products with good sensory quality shows great potential for the development of food products with economic value while contributing to the reduction of environmental pollution. The results of this study prove that cassava peel waste can be used as an alternative to snacks that have economic and environmentally friendly value.  
Pengaruh Penerapan Kurikulum Merdeka Belajar Terhadap Hasil Belajar Siswa di SMK Negeri 9 Padang pada Mata Pelajaran Pastry Bakery Helinshia Zalukhu; Cici Andriani; Asmar Yulastri; Juliana Siregar
Jurnal Pendidikan, Bahasa dan Budaya Vol. 4 No. 1 (2025): Jurnal Pendidikan, Bahasa dan Budaya
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpbb.v4i1.5537

Abstract

This research aims to analyze the effect of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject. The type of research used is quantitative with a simple random sampling data collection procedure with a sample of 70 students. The research was conducted at SMK Negeri 9 Padang on 12th grade students who had attended pastry bakery lessons, the research instrument used was a closed questionnaire by giving a google form questionnaire to the students. Data analysis using inferential analysis techniques used, namely the T test which is carried out with the statistical package for social science (SPSS) version 20.00. The results show that the influence of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject at SMK N 9 Padang, which teachers are expected to be able to develop all aspects of self-development to be independent in teaching in order to create independent learning for students.
THE IMPACT OF ENTREPRENEURIAL EDUCATION, VOCATIONAL SKILLS AND ENTREPRENEURIAL MOTIVATION TOWARD ENTREPRENEURIAL INTEREST Yulianti Putri, Meri; faridah, anni; Yuliana, Yuliana; elida, elida; Yulastri, Asmar; Nor Aishah, Buang; Kumala Dewi, Fitrika
Jurnal Pendidikan Ilmu Sosial Vol. 35 No. 1 (2025): JURNAL PENDIDIKAN ILMU SOSIAL
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jpis.v35i1.10214

Abstract

This research explores the impact of entrepreneurial learning, vocational skills and motivation in entrepreneurship on entrepreneurial interest of tourism, hospitality and engineering students at Universitas Negeri Padang. Using a quantitative research methodology, data was collected using a structured survey involving 43 students. The findings indicate that entrepreneurial interest is significantly and positively influenced by entrepreneurship education, vocational competence, and entrepreneurial motivation. Statistical analysis showed a high level of explanatory power, with a significance level of p = 0.000 and an adjusted R² value of 0.704, indicating a strong model fit. These results shows that education and skills training are crucial for increasing students entrepreneurial interest. This study underscores the need for higher education institutions, particularly in Indonesia, to strengthen entrepreneurship curricula, enhance vocational training, and foster motivational factors to better prepare students for entrepreneurial careers. By identifying the key drivers of entrepreneurial interest, this research contributes to the design of more effective educational strategies and policy interventions aimed at promoting youth entrepreneurship across different academic fields.
Meta-analysis of the Effectiveness of Technology Based Entrepreneurship Education in the Digital Era Yuliandi, Andri; Yulastri, Asmar; Maksum, Hasan; Yuliana, Yuliana; Purwanto, Wawan; Santosa, Tomi Apra
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.897

Abstract

This study aims to meta-analyze the effectiveness of technology-based entrepreneurship education in the digital era. Rapid technological developments have driven transformation in entrepreneurial learning methods and approaches, especially through the use of digital platforms, learning applications, and interactive media. The study used a meta-analysis method of 10 relevant scientific articles published between 2013 and 2024. The results of the analysis show that technology-based entrepreneurship education has a significant positive influence on improving students' entrepreneurial competence, creativity, and business readiness with a value of d = 1,015; p < 0.001 high effect size category. These findings affirm the importance of integrating technology in the entrepreneurship curriculum to create adaptive, innovative, and contextual learning. The implication of this research is the need to develop a more systematic and practice-oriented technology-based curriculum and teaching strategies.
Perkuliahan dan Kurikulum di Taylor University, Malaysia: Study Lapangan: Indonesia Yulianti Putri, Meri; Yuliana, Yuliana; Wirdawati, Ayu; Violinda, Reni; Luthfi, Abdul; halipah, Siti; Fuada, Mifthahul; Rezki, Rendi; Yulastri, Asmar; Kasmita, Kasmita
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.5055

Abstract

Artikel ini bertujuan untuk memberikan gambaran mendalam tentang perkuliahan dan kurikulum di Taylor University, Malaysia, dengan pendekatan studi lapangan. Taylor University sebagai salah satu perguruan tinggi ternama di Malaysia memiliki sistem kurikulum yang dirancang untuk memenuhi kebutuhan pendidikan global dengan tetap mempertahankan relevansi lokal. Melalui observasi dan wawancara dengan dosen, mahasiswa, dan tenaga kependidikan, penelitian ini menganalisis struktur kurikulum, metode pembelajaran, serta strategi evaluasi yang diterapkan. Hasil studi menunjukkan bahwa Taylor University menerapkan pendekatan pembelajaran berbasis proyek dan praktik lapangan yang kuat, serta memiliki sistem penilaian yang berorientasi pada pengembangan keterampilan praktis. Kurikulum di universitas ini mengintegrasikan teori dan praktik secara seimbang dengan fokus pada pembelajaran lintas disiplin dan kerjasama industri, yang bertujuan meningkatkan kesiapan kerja lulusan. Temuan ini dapat menjadi referensi bagi institusi pendidikan lain yang ingin mengembangkan kurikulum berorientasi praktik dengan relevansi internasional.
Co-Authors 'Ariqsyah, Muhammad Ade Irferamuna Adira, Elsa Afif Rahman Riyanda Afriani, Rini Agariadne Dwinggo Samala Akhoma Ummah, Adisty Aldiansyah, Muhammad Aldri Frinaldi ALEN, ANGGI TANIA Ali Akmal Zoni Alyya Alyya Amanah, Sary Ambiyar, Ambiyar Ananda, Enjela Dwi Ananda, Yulia Fitri Andaresta, Ivo Andrian Andrian Anggraini, Ezi Angraini, Ezi Anni Faridah Anni Faridah Annisa Aprilia Annisa Tishana Annisa, Desfiarini Aprianti, Viki Armel, Bunga Melati Aryanti, Letty Aryanti, Letty Ashabul Khairi Asnita, Asnita Asri, Rahma Risa Asrul Huda Asrul Hudai Astilla, Maylanda Asyahri Hadi Nasyuha Asyari, Bella Vedia Aulia Rahman Ayu Angrayny Ayu, Tasya Lindia Putri Aznil Mardin Azry, Zummi Tridinanti Azzahra, Tassania Ridho Badrul Anwar Baehaqi baidar baidar Biggum Nabila, Alifah Budi Syahri Cahyani, Indah Kurnia Cici Andriani Darmadi, Nadia Mastura Darwas, Rahmadini Deby Cinthia Dedy Irfan Desky, Abdul Habib Arrasyidi Dewi Kartikasari Dewi Utami Diana Sriwahyuni Diana Sriwahyuni Dicky Nofriansyah Dikki Zulfikar Divani, Mardhyah Dolla, Resti Tri Dony Novaliendry Dwi Sudarno Putra Dwi, Elfrimo Efendi, Hansi Efendi, Raimon EKA Otaviani Melianti Elfi Tasrif Elfizon Elfizon Elfizon Elfizon Elida elida elida Elsa Sabrina Enjang Suhaedin Ernawati , Ernawati Ernawati Ernawati Ernawati Nazar Ezi Angraini Fadhilah Fadhilah Fadhilah Fadhli Ranuharja Fadia kalma Lailani Fadillah Fadillah Fadillah, Mayang Faiza, Ardiana Fajriani, Anisa Famimsyina, Widialasri Fatihaturahmi Fatihaturahmi Fatihaturahmi, Fatihaturahmi Febri Prasetya Ferdian, Feri Fiandra, Yudha Firmansyah Putra Firmansyah Putra Fitrah, Yunanda Fitri Hamdani, Fadhila Fitri Rahmadani, Ade Fitri, Yolanda Idha Fuada, Miftahul Fuada, Mifthahul Fuji Astuti Fuji Edya Ganefri Ganefri - Ganefri . Ganefri Ganefri Ganefri, - Genefri Genefri Geovanne Farell Giatman Giatman Ginting, Yun Melita Gusnita, Wiwik Hadi Kurnia Saputra Hafifah, Hasyiati Halima Zaifi Halipah, Siti Hanapi Hasan Hansi Effendi Harahap, Armina Sari Harleni, Harleni Hasan Maksum Hastuti Hastuti Helinshia Zalukhu Hendra Hidayat Hendra Hidayat Hendra Hidayat Henny Yustisia Hermi Zaswita Hidayaturrahmi, Hidayaturrahmi Hutari, Tri Ifdil Ifdil Ika Parma Dewi Ilham Tri Maulana Indra Kurniawan Rezki Indrayeni, Wiwik Indriany, Della Suci Insan, Ranggi Rahimul Intan Witari Ira Meirina Chair Irma Yulia Basri Islami Arza, Audina El Istiq Riolita Asral Izzara, Widi Aliffa Jalius Jama Jenny Fresiskha Jessyca Putri Haminda Jonni Mardizal Juliana Siregar Junaidah Junaidah Junelti, Amelia Desri Juniyati, Fatimah Karmila Suryani Karmila, Melsah Kasmita Kasmita Komaini, Anton Kumala Dewi, Fitrika Kurniawati, Windy Laila Fajri LAILANI, FADIA KALMA Laksono Trisnantoro Latifah, Ulfi Liana Atika Lika Jafnihirda Lili Safitri Diati Lucy Fridayati Lutfia Yasmin Luthfi, Abdul Luthfia, Fauzana M. Yasep Setiawan Maiyana, Efmi Mardhatillah, Mardhatillah Mardizal, Jonni Marisa Ulfa, Marisa Marta, Rizkayeni Marwan Marwan Maryatun Kabatiah Melianti, Eka Otaviani Mercylia Ningrum Meri Yulianti Putri Mhd Safiq Adzkia Mimi Yupelmi Miranti, Meliza Wahyu Mohd Iqbal Muhammad Anwar Murni Astuti Muskhir, Mukhlidi Muslim Muslim Muslim Mustafa, Edy Mustika, Sari Nadiatul Fadhilah Hendra Nailulazmi, Velia Nasution, Fadhilla Risky Aisyah Nizwardi Jalinus Nor Aishah, Buang Nordin, Norazah Mohd Novitasari, Anggi Novrita, Sri Zulfia Nurhasanah Nurhasanah Nurul Afdillah Yusyaf Nuzul Hidayat, Nuzul Oktaviani, Vina Oriza, Wike pasaribu, pasaribu Perengki Susanto Pertiwi, Ayunda Purwanto, Wawan Putra, Meiyaldi Eka Putri, Ella Dwi Putri, Febrila Angria Putri, Rizky Ellyana Putri, Tansa Trisna Astono Rabiatul Adawiyah Rahimah Rahimah Rahmadina, Suci Rahmadini, Nur Rahmadona, Tiwi Rahmawati, Nela Rahmi Holinesti Rahmi Rahmi Rahmiati Rahmiati Rahmilia Agraini, T. Rama, Alzet Ramadhani, Chintya Putri Ranggi Rahimul Insan Ravelby, Thesa Alif Refdinal Resha Audia Putri Retnaningtyas Susanti Rezi Elsya Putra Rezki, Rendi Rina Sepriana Rini Widyastuti Risha Febriyanti Rizky Ema Wulansari Rosalina, Linda Rosi Yulianti Rusmiati, Tika Ruswandi, Sakuntala Ariesti Safitri, Mira Safrinanda Harahap Santosa, Tomi Apra Saputra, Wisnu Edi Saputri, Annisa Saputri, Renny Permata Saragih, Fadhillah Majid Sari Mustika Sari, Bella Fitria Sefriani, Rini Siregar, Juliana Siregar, Nanda Sari Sisrayanti Sofiani, Hernifa Sri Marleni Suci Rahmadina Suci Wulandari Suhaedin, Enjang Suharry Suka Yana Sukardi Sukardi Surfa Yondri Suyuthie, Hijriyantomi Syaiful Islami Tananda, Opi Tasya Kamilia, Nazhifah Ta’ali, Ta’ali Tobing, Lukman Muhammad Toto Sugiarto Tri Hutari Usmeldi Usmeldi Veronica Yulisna Sinukaban Violinda, Reni Vivi Oktavia WAGINO Wagino Wahyudi, Rido Wajdi, Farelina Wakhinuddin Waradzi Mustakim Widi Alifa Izzara Widi Aliffa Izzara Wirdawati, Ayu Wirnelis Syarif Wiwik Gusnita Wulandari Wulandari Wulandari, Nidia Yanita, Merita Yanto, Doni Tri Putra Yasmin, Lutfia Yeka Hendriyani Yesa Silfia Sari Yetti, Silvia Yose Indarta Yudha Aditya Yudha Aditya Fiandra Yudha Aditya Fiandra, Yudha Aditya Yuliana Yuliana , Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yuliandi, Andri Yulianti Putri, Meri Yuliawati Yunus Yuliawati Yunus Yuni, Annisa Rahma YUPELMI, MIMI Yusuf, Liswati Yuzia Eka Putri Yuzia Eka Putri Yuzia Eka Putri Zadrian Ardi Zahari, Mohd Salehuddin Mohd Zaimel, Yossy Zakaria Zakaria Zalukhu, Yulisia Zin Latt, Cho Nwe Zulfa Erianti