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All Journal PROSIDING SEMINAR NASIONAL Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Imaji: Jurnal Seni dan Pendidikan Seni Jurnal Pendidikan dan Pengajaran Ekonomi Bisnis E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan JTEV (Jurnal Teknik Elektro dan Vokasional Jurnal Ilmu Sosial dan Humaniora The Journal of Educational Development JOIV : International Journal on Informatics Visualization Sinkron : Jurnal dan Penelitian Teknik Informatika JBMP (Jurnal Bisnis, Manajemen dan Perbankan) JURNAL MEDIA INFORMATIKA BUDIDARMA Jurnal Penelitian Pendidikan IPA (JPPIPA) VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro JRST (Jurnal Riset Sains dan Teknologi) COUNS-EDU: The International Journal of Counseling and Education Jurnal Teknologi Pangan dan Hasil Pertanian Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan International Journal of Research in Counseling and Education INTECOMS: Journal of Information Technology and Computer Science JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Pendidikan dan Pembelajaran International Journal of Educational Dynamics (IJEDS) Jurnal EDUCATIO: Jurnal Pendidikan Indonesia Ensiklopedia Social Review Ensiklopedia Education Review Jurnal Teknologi Informasi dan Pendidikan JRTI (Jurnal Riset Tindakan Indonesia) EDUTEC : Journal of Education And Technology Jurnal Pendidikan dan Keluarga Jurnal Informatika Ekonomi Bisnis Journal of Applied Engineering and Technological Science (JAETS) JURNAL GIZI DAN KESEHATAN Jurnal Pendidikan dan Kewirausahaan PAKAR Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Academia Open Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Innovation in Educational and Cultural Research Jurnal Pengabdian kepada Masyarakat Nusantara Agrokompleks AEEJ : Journal of Automotive Engineering and Vocational Education Nusantara: Jurnal Pendidikan Indonesia Jurnal SAINTIKOM (Jurnal Sains Manajemen Informatika dan Komputer) LEARNING : Jurnal Inovasi Penelitian Pendidikan dan Pembelajaran Jurnal Valuasi : Jurnal Ilmiah Ilmu Manajemen dan Kewirausahaan Juwara : Jurnal Wawasan dan Aksara Jurnal Ipteks Terapan : research of applied science and education Journal International of Lingua and Technology Journal of Scientech Research and Development Journal of Community Service Edu Research : Jurnal Penelitian Pendidikan YASIN: Jurnal Pendidikan dan Sosial Budaya Journal of Artificial Intelligence and Digital Business Jurnal Multidisiplin West Science Innovative: Journal Of Social Science Research Jurnal Psikologi dan Konseling West Science Jurnal Gizi dan Kesehatan Jurnal Informatika Ekonomi Bisnis Educational Insights Indonesia Journal of Engineering and Education Technology (IJEET) Majority Science Journal Jurnal Pendidikan, Bahasa dan Budaya The Indonesian Journal of Computer Science Jurnal Pendidikan Ilmu Sosial
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Kualitas dan Daya Terima Nagasari Padat Gizi sebagai Makanan Anak Balita Amanah, Sary; Baidar, Baidar; Yulastri, Asmar
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.446 KB)

Abstract

This research aimed to analyze the quality and to know capacity ofacceptance nutrient dense nagasari as a food toddlers. The research was thedevelopment of research. The object of research was a nutrient dense nagasari asa toddlers. The procedure to begins with a quality test using organoleptic test.Test of Organoleptic conducted by involving six professional panelists people isexperts in area of culinary, nutrition and food, and then do the test of capacityacceptance to 24 toddlers in kindergarten Dharmawanita UNP. Result of qualitytest nagasari which developed is said valid by professional panelists people on thefourth trial because the results of assessment professional panelists people ineach indicator have very good that is, 5.00. Furthermore, the result of capacityacceptance test showed that nagasari which developed is received by toddlers.Key word: Qualitty, capacity acceptance, nagasari, nutrient dense¹
HUBUNGAN PENGALAMAN LAPANGAN INDUSTRI DAN MOTIVASI KERJA DENGAN KESIAPAN KERJA LULUSAN PROGRAM STUDI PENDIDIKAN KESEJAHTERAAN KELUARGA Rusmiati, Tika; Yulastri, Asmar,; Gusnita, Wiwik
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.534 KB)

Abstract

The purpose of this study was to (1) analyze the relationship industry field experiencewith the job readiness of graduates, (2) analyze the relationship between workmotivation and job readiness of graduates, (3) analyze the relationship betweenindustry field experience and motivation to work with the job readiness of graduates.This research is a quantitative research using correlation approach. The datacollection technique using a questionnaire prepared by the "Likert Scale". Analysis ofthe data used is descriptive and correlational analysis. The results showed (1) Field Experience Industry has a positive and significant relationship with the ReadinessWork Graduate Studies Program of Family Welfare as indicated by the calculatedvalue coefficient of correlation of 0.562, (2) Work motivation has a positive andsignificant relationship with the Readiness Work Graduate Education ProgramFamily welfare as indicated by the calculated value correlation coefficient of 0.482(3) Field experience and Motivation Industry Working together has a positive andsignificant relationship with the Work Readiness Program Graduate EducationStudies of Family welfare as indicated by the double correlation coefficientscalculated value obtained 0.617.Keywords : Field Experience Industry, Work Motivation, Job Readiness
INVENTARISASI JENIS DAN RESEP KUE-KUE TRADISIONAL DI KABUPATEN PASAMAN BARAT Rahmadona, Tiwi; Yulastri, Asmar; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to 1) menginvetaris types of traditional cakes 2) make inventory based on traditional cake recipes that exist in West Pasaman 3) describes the functions of traditional cakes in West Pasaman. This type of research is qualitative research. Data collection techniques by observation, interviews, and documentation. Analysis of field data which includes reduction, display, conclusion and verification. The results showed that (1) the type of cake traditionally found in West Pasaman is two types of traditional cakes of dry and wet tardisional cake. (2) traditional cakes recipe is: there are 15 kinds of traditional pastries and 38 kinds of traditional wet cake. (3) the function of traditional pastries in West Pasaman Kabuapaten is as cakes that were served during traditional events, Eid, souvenirs, and snacks daily. Keywords: Inventory, Traditional Cakes.
PENGARUH PENGGUNAAN SARI JAMBU BIJI TERHADAP KUALITAS ES KRIM Indriany, Della Suci; Yulastri, Asmar; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was created by the utilization of guava processing that have not varies. This researceh was aimed to examine the benefits of giving guava fruit extract which includes 15%; 30% and 45% on the quality of the ice cream’s color, aroma, flavor, and texture. This research was a true experiment by involving completely randomized single-factor method, that was giving guava fruit extract at the rate of (0%; 15%; 30% and 45%) for three repititions. It used primary data from collecting the information from 30 panelists. Then, the data were presented in an ANOVA table, analysis of variance (ANOVA). If there was significant difference, it should be revealed by Duncan test. The result of the research showed that there were a siginifact influence between 0%; 15%; 30% and 45% for the ice crem quality on its pink color, the aroma and creamy texture although it still have a rich flavor with a sweet-tart taste. Based on data percentage analysis, to make guava ice cream with good color, good smell, and good quality is giving 45% guava extract. Thus, it is suggested to give 45% guava extract of the milk used to make good ice cream.Kata kunci: Guava Extract, Ice Cream, Quality
EVALUASI PROGRAM MAHASISWA WIRAUSAHA UNIVERSITAS NEGERI PADANG Hutari, Tri; Yulastri, Asmar; Yuliana, Yuliana
Ensiklopedia Sosial Review Vol 2, No 1 (2020): Volume 2 No 1 Februari 2020
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/esr.v2i1.457

Abstract

This research aimed to evaluate the component of context, input, process, and product on Entrepreneurship Program at Universitas Negeri Padang. This research was an evaluate study with CIPP model (Context, Input, Process, Product). The method was used a mixed method with quantitative and qualitative approach by sequential explanatory. This research was characterized by collected and analyzed quantitative data at first stage and qualitative data at second stage to reinforce the result of quantitative approach. The result of this research showed that the component of the context, input, process, and product on Entrepreneurship Program at Universitas Negeri Padang was at less satisfactory category. The component of input, process and product should be improved to make The Entrepreneurship Program to be more optimal. The recommended is The Entrepreneurship Program can proceed with the improvement at each of its components.
Personal Hygine Bagi Pedagang Jajanan Insan, Ranggi Rahimul; Yulastri, Asmar
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/750

Abstract

This study aims to find out how the application of personal hygiene for street food traders in Padang Primary Schools can be seen from cleanliness; head, hair, face, nose, ears, mouth, teeth, hands, fingers, skin, and work clothes. This research was conducted in October 2019 at State Elementary School the in Padang. The type of research in this paper is a review using descriptive methods. This research was conducted by distributing questioner. The results of this study indicate that (1) Snack traders in State Elementary School 22 still do not pay attention to the cleanliness of the head and hair. (2) Face and nose hygiene of hawker merchants at 22 Andalas Padang Elementary School, Padang City is still not hygienic (3) Ear cleaning of street hawker vendors at 22 Andalas City Padang, still dirty (4) Oral and dental hygiene of hawker traders in Public Elementary Schools the 22 City of Padang is still dirty (5) Hand and Finger Cleanliness of snacks traders in State Elementary Schools the 22 City of Padang is still dirty (6) Skin hygiene of street vendors in State Elementary Schools the 22 City of Padang is still dirty (7) Cleanliness of work clothes of traders snacks in State Elementary School 22 Andalas Padang City is still lacking.
Development of Entrepreneurship Training Model of "Smart Entrepreneur Model" (SEM) at the Universitas Negeri Padang Yulastri, Asmar
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 01 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss01/764

Abstract

Training Entrepreneurship is one of the efforts to streamline the purpose of supporting entrepreneurship education in universities. This study aims to develop and produce a model of entrepreneurship training of "Smart Entrepreneur Model" (SEM) developed by using Four D's approach. The design development of the SEM Model Training Model was using ADDIE Instructional Design. Results of the research on the stages of needs analysis showed that students have a very high requirement for learning entrepreneurship, entrepreneurial planning, and business management, as well as a high need for a training online business based. Rationalization development carried out was a matter of lack of funded proposals by Ditjen which were only 21.42% of the submitted proposals which met the criteria set forth. Then, from 81 funded business proposals, it was only 30.86% that run caused by weak of business management committed by participants of Students Entrepreneurial Program (PMW). In the development of SEM Training Model, the design is Needs Analysis stage and skills gap analysis. Stages of the design were based on objectives, performance, goals of activities, methods, place and time, content, and syntax. Developed Syntax of SEM consisted of 8 steps of training activities where Syntac of SEM training Model consisted of the 8-step training process. They are Preparation Participants Training, Psychometric Test, Identification Results of Psychometric Tests, Analysis of Business, Management Mentoring, Mentoring Online Business, Business progress report, Evaluation of training implementation.
Implementation of Inquiry Based Electrical and Electronic Instructional Module in Vocational School Aryanti, Letty; Jalinus, Nizwardi; Yulastri, Asmar
Jurnal Pendidikan dan Pengajaran Vol 53, No 3 (2020): OCTOBER 2020
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.068 KB) | DOI: 10.23887/jpp.v53i3.25907

Abstract

The importance of modules in learning as enhancing student learning outcomes. Thus, it is necessary to conduct a needs analysis for the development of inquiry-based modules in improving student learning outcomes.Thus, through this module students are taught to study independently and think critically. This study aims to conduct a needs analysis of the implementation of inquiry-based learning modules in basic subjects of electricity and electronics. This type of research is a qualitative descriptive study. The respondents chosen in this study were subject teachers and tenth grade  students of Audio Video Engineering in Vocational Schools in Padang, which were 70 students and randomly selected. The instrument used in this study was an observation sheet in the form of a questionnaire (yes-no Question). The results of the study shows that students need inquiry-based modules more than books or other independent teaching materials in which 100% of students answered needing independent teaching materials and 80% of students answered needing modules.
FORMULASI BISKUIT BERBASIS TEPUNG JAGUNG SEBAGAI ALTERNATIF CAMILAN BERGIZI Irferamuna, Ade; Yulastri, Asmar; ., Yuliana
Jurnal Ilmu Sosial dan Humaniora Vol 8, No 2 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jish-undiksha.v8i2.21999

Abstract

Konsumsi camilan sehat dapat menyediakan energi ekstra untuk beraktivitas dan membantu mencukupi kebutuhan energi sampai tiba waktu makan utama. Bahan dasar dari biskuit biasanya adalah tepung terigu. Mengurangi tingkat konsumsi tepung terigu, dapat dilakukan dengan cara mengganti sebagian tepung terigu (substitusi) dengan bahan pangan lokal yaitu  tepung jagung. Penelitian ini bertujuan untuk mengembangkan formula biskuit siap-santap yang mengandung protein tinggi dan rendah lemak. Dikembangkan empat jenis formula biskuit dengan substitusi tepung jagung yaitu sebanyak 0%, 50%, 60% dan 70%. Lalu biskuit diuji hingga valid dengan berdasarkan uji organoleptik oleh panelis ahli.  Pengembangan formula yang valid menurut validator adalah formula dengan substitusi tepung jagung 70%. Formula 70% diuji laboratorium memiliki kandungan kadar air 3,67%, protein 4,31%, dan lemak total 51,40%. Formula terbaik adalah B4 (70%). Formula ini cocok untuk dijadikan camilan alternatif bernutrisi.  Kata kunci  :   Tepung Jagung; Biskuit; Snack; Snack Bergizi
Analysis of Culinary Graduates Competency in SMKN 9 Padang Needed by Industry Using NVIVO 11 Yasmin, Lutfia; Faridah, Anni; Yulastri, Asmar
The Journal of Educational Development Vol 7 No 3 (2019): October 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jed.v7i1.32315

Abstract

This study aims to analyze the competence of culinary graduates of SMK Negeri 9 Padang and the competency of graduates expected by the industry. This study uses a qualitative descriptive research method. The research was conducted in three different hotels in the city of Padang, namely Whiz Prime Hotel, Grand Inna Hotel, and Pangeran Beach Hotel. Informants in this study included the culinary industry where graduates worked as well as graduates working in the industry. There are two data collection techniques used, interviews and documentation. Processing data in this study using NVivo 11 software. The results of data analysis showed that there were 17 themes on cognitive aspects, 15 themes on affective aspects, and 18 themes on psychomotor aspects. The results of the analysis of the competence of culinary graduates from SMK Negeri 9 Padang, which is expected by the industry, show that there are 7 themes summarized from cognitive, affective, and psychomotor aspects. In general, the results of the study showed that the cognitive and psychomotor aspects of graduates were good. Cognitive and psychomotor aspects include eating and drinking services, non-alcoholic drinks, pastry, Indonesian food, and continental food. Whereas in the affective aspect an increase is needed, namely the level of self-confidence, adaptation, and discipline.
Co-Authors 'Ariqsyah, Muhammad Ade Irferamuna Adira, Elsa Afif Rahman Riyanda Afriani, Rini Agariadne Dwinggo Samala Ahmad Arif Aldiansyah, Muhammad Aldri Frinaldi ALEN, ANGGI TANIA Ali Akmal Zoni Alyya Alyya Amanah, Sary Ambiyar, Ambiyar Ananda, Yulia Fitri Andaresta, Ivo Andrian Andrian Anggraini, Ezi Anni Faridah Anni Faridah Annisa Aprilia Annisa, Desfiarini Armel, Bunga Melati Aryanti, Letty Aryanti, Letty Ashabul Khairi Asnita, Asnita Asrul Huda Asrul Hudai Astilla, Maylanda Asyahri Hadi Nasyuha Asyari, Bella Vedia Ayu Angrayny Aznil Mardin Azzahra, Tassania Ridho Badrul Anwar baidar baidar Budi Syahri Cahyani, Indah Kurnia Cho Nwe Zin Latt Cici Andriani Darmadi, Nadia Mastura 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 Enjela Dwi Ananda Ernawati Ernawati Ernawati Nazar Ezi Angraini Fadhilah Fadhilah Fadhilah Fadhillah Majid Saragih Fadhli Ranuharja Fadia kalma Lailani Fadillah Fadillah Fadillah, Mayang Faiza, Ardiana Fatihaturahmi Fatihaturahmi Febri Prasetya Ferdian, Feri Firmansyah Putra Firmansyah Putra Fitrah, Yunanda Fitri Hamdani, Fadhila Fitri Rahmadani, Ade Fitri, Yolanda Idha Fuada, Miftahul Fuada, Mifthahul Fuji Edya Ganefri Ganefri - Ganefri . Ganefri Ganefri Genefri Genefri Geovanne Farell 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 Hasan Maksum Hastuti Hastuti Helinshia Zalukhu Hendra Hidayat Hendra Hidayat Hendra Hidayat 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 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 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 Novitasari, Anggi Novrita, Sri Zulfia Nurhasanah Nurhasanah Nurul Afdillah Yusyaf Nuzul Hidayat, Nuzul Oktaviani, Vina Oriza, Wike pasaribu, pasaribu Pertiwi, Ayunda Purwanto, Wawan Putri, Ella Dwi Putri, Febrila Angria Putri, Rizky Ellyana Putri, Tansa Trisna Astono Rahimah Rahimah Rahmadina, Suci Rahmadini Darwas Rahmadini, Nur Rahmadona, Tiwi Rahmawati, Nela Rahmi Holinesti Rahmi Rahmi Rahmiati Rahmiati Rama, Alzet Ramadhani, Chintya Putri Ranggi Rahimul Insan Refdinal Renny Permata Saputri Resha Audia Putri Retnaningtyas Susanti Rezi Elsya Putra Rezki, Rendi Rido Wahyudi Rina Sepriana Rini Widyastuti Risha Febriyanti Rizky Ema Wulansari Rosalina, Linda Rosi Yulianti Rusmiati, Tika Safitri, Mira Safrinanda Harahap Santosa, Tomi Apra Saputra, Wisnu Edi Saputri, Annisa Sari Mustika 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 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 Wajdi, Farelina Wakhinuddin Waradzi Mustakim Widi Alifa Izzara Widi Aliffa Izzara Wirdawati, Ayu Wirnelis Syarif Wiwik Gusnita Wulandari Wulandari Yanita, Merita Yanto, Doni Tri Putra Yasmin, Lutfia Yeka Hendriyani Yesa Silfia Sari Yose Indarta Yudha Aditya Yudha Aditya Fiandra Yudha Aditya Fiandra, Yudha Aditya 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 Zahari, Mohd Salehuddin Mohd Zaimel, Yossy Zakaria Zakaria Zalukhu, Yulisia Zulfa Erianti