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Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract Putri Farisa Zahara; Anni Faridah; Yuliana Yuliana; Rahmi Holinesti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (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.v6i2.26859

Abstract

Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation. The purpose of this study was to analyze the effect of adding genjer leaf extract on the quality of color, aroma, texture, taste and level of preference of yogurt. This type of research is a pure experiment with a Completely Randomized Design (CRD) method involving 4 treatments (0%, 5%, 10%, 15%) and 3 repetitions, with 30 panelists from the Family Welfare Education Study Program Students, Padang State University. Data were analyzed using ANOVA and continued with Duncan's Test if Fcount>Ftable. The results of the study stated that the addition of genjer leaf extract as much as 0%, 5%, 10%, 15% to yogurt had a significant effect on the quality of color (green) and taste (sour). Meanwhile, the quality of aroma (distinctive fragrance of genjer) and texture (slightly thick) did not have a significant effect. The best overall results in this study were shown by adding 10% genjer leaf extract (X2).
Characterization and Quality Analysis of Puff Pastry Made with Corn-Based Dough Anni Faridah; Juliana Siregar; Rahmi Holinesti; Ranggi Rahimul Insan; Wiwik Indrayeni; Fitriyasih Fitriyasih; Ade Raimuna
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 27 No. 03 (2026): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464) In Progress
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol27-iss03/705

Abstract

This study aimed to analyze the dough characteristics and quality of puff pastry with corn flour as a partial substitute for wheat flour. The use of local ingredients such as corn is important for supporting food diversification and developing healthier bakery products. An experimental method compared a control puff pastry made with 100% wheat flour and a formulation containing corn flour substitution. Samples were evaluated through microscopic observation, Scanning Electron Microscopy (SEM), and nutritional analysis. The results showed that corn flour substitution affected the properties of puff pastry. Microscopic observations indicated that the substituted product had higher porosity and less distinct layer formation than the control, especially on the first day after baking. During storage, the corn-based puff pastry exhibited an increase in hollow structures, indicating changes in internal morphology. SEM analysis confirmed differences in microstructure, with the control sample displaying smoother, clearly defined layers, whereas the substituted sample showed a more porous and irregular structure. Nutritional analysis revealed that corn substitution increased moisture, ash, and protein contents while decreasing fat and carbohydrate levels compared with the control. Overall, corn flour substitution influenced puff pastry texture and composition while demonstrating potential for developing nutritious bakery products from locally available ingredients
Analisis Kualitas Sensori Macaron dengan Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) sebagai Pewarna Alami Hafez Adrian Marsaa; Yolanda Intan Sari; Kasmita; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.996

Abstract

Penggunaan pewarna sintetis pada produk pangan masih banyak diterapkan karena memiliki warna yang stabil dan menarik, namun penggunaannya menimbulkan kekhawatiran terhadap keamanan pangan. Bunga telang (Clitoria ternatea L.) merupakan salah satu alternatif pewarna alami kaya antosianin yang aman bagi kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang terhadap kualitas sensorik macaron serta menentukan konsentrasi terbaiknya. Metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi bubuk bunga telang, yaitu 0 g (kontrol), 5 g, 10 g, dan 15 g. Penilaian kualitas dilakukan melalui uji organoleptic (uji jenjang) oleh panelis, lalu dianalisis menggunakan ANAVA pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penggunaan bubuk bunga telang memberikan pengaruh yang signifikan terhadap kualitas warna macaron (Fhitung = 9,07 > Ftabel = 3,49), sedangkan terhadap bentuk shell(cangkang) (Fhitung = 0,13), bentuk pied(kaki) (Fhitung = 0,16), aroma (Fhitung = 0,34), tekstur (Fhitung = 2,05), dan rasa (Fhitung = 1,67) tidak memberikan pengaruh yang signifikan (Fhitung < Ftabel). Secara deskriptif, penambahan bubuk bunga telang sebanyak 15gmenghasilkan kualitas warna terbaik di antara perlakuan penggunaan bunga telang, tanpa menurunkan kualitas sensorik lainnya. Dengan demikian, bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada macaron karena mampu meningkatkan kualitas visual produk sekaligus mempertahankan karakteristik sensorik utama.
Analisis Pengaruh Subtitusi Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Pewarna Alami Terhadap Kualitas Pinukuik Fadhilah Adinda Ghassani; Anni Faridah; Lucy Fridayati; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1053

Abstract

Pinukuik merupakan salah satu makanan tradisional khas Minangkabau yang berbahan dasar tepung beras, tape, air dan kelapa parut, dengan cita rasa manis serta tekstur yang berpori serta lembut yang digemari masyarakat. Namun, inovasi warna dalam pengolahan pinukuik masih terbatas, sehingga perli dilakukan inovasi agar pinukuik mempunyai warna yang lebih menarik dengan memanfaatkan bahan alami yang bernilai tambah seperti kulit buah naga merah yang kaya akan pigmen alami dan senyawa betasianin. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi ekstrak kulit buah naga merah terhadap kualitas organoleptik pinukuik serta menentukan tingkat subtitusi yang paling optimal dan dapat diterima oleh panelis. Metode yang digunakan adalah penelitian eksperimen dengan variasi perlakuan subtitusi ekstrak kulit buah naga merah sebesar 0%, 30%, 45%, 60%, serta pengujian kualitas berdasarkan aspek bentuk, warna, aroma, tekstur, rasa dan daya terima melalui uji organoleptik oleh 30 panelis tidak terlatih. Data dianalisis dengan menggunakan uji ANAVA untuk mengetahui pengaruh terhadap perlakuan produk. Apabila hasil analisis menunjukkan bahwa nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan pada tiap perlakuan. Hasil penelitian menunjukkan bahwa subtitusi ekstrak kulit buah naga memberikan pengaruh terhadap kualitas warna dan tingkat kesukaan terhadap warna serta aroma, namun tidak berpengaruh signifikan terhadap kualitas bentuk, aroma, tekstur, dan rasa. Perlakuan terbaik secara keseluruhan adalah X2 (45%). Penelitian ini membuktikan bahwa ekstrak kulit buah naga merah dapat dapat dimanfaatkan sebagai pewarna alami pada pinukuik untuk mengingkatkan kualitas serta nilai gizi dan nilai tambah produk.
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant Sarah Aliyah Fadil; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9462

Abstract

Fresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments. This study aims to analyze the effect of substituting red dragon fruit peel extract on the sensory quality of fresh noodles, including color, aroma, chewy texture, resistance to breaking, and taste. An experimental design was employed using a Completely Randomized Design consisting of two treatments with three replicates: 150 ml of water as the control treatment (X₁) and 150 ml of red dragon fruit peel extract as the substitution treatment (X₂). Product quality was assessed through an organoleptic test involving 30 untrained panelists using a hedonic scale. Data were analyzed using an independent samples t-test. The findings show that the substitution of red dragon fruit peel extract significantly affected all sensory quality parameters of fresh noodles. Treatment X₂ obtained higher scores than treatment X₁ across all parameters, including color (5.34), aroma (5.00), chewy texture (5.09), resistance to breaking (5.10), and taste (5.11). These results indicate that red dragon fruit peel extract can improve the sensory quality of fresh noodles as a natural colorant. The study concludes that the best sensory quality was achieved through the substitution of 150 ml of red dragon fruit peel extract, suggesting its potential application in fresh noodle product development. Keywords: Fresh Noodles; Red Dragon Fruit Peel Extract; Sensory Quality; Hedonic Test; Natural Colorant
Sensory Quality of Fresh Noodles with Pandan Leaf Extract as a Natural Colorant Nisa Yusnia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 1 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i1.9698

Abstract

Fresh noodles are widely consumed food products; however, their production commonly involves synthetic additives, including artificial colorants, which may pose potential health risks. Therefore, natural ingredients are needed as safer alternatives, one of which is pandan leaf extract, known for its natural green color and distinctive aroma. This study aimed to analyze the effect of pandan leaf extract substitution on the sensory quality of fresh noodles, including color, aroma, texture, resistance to breakage, and taste. An experimental method was applied using two treatments: 150 mL of water as the control treatment (X₁) and 150 mL of pandan leaf extract as the substitution treatment (X₂). Organoleptic evaluation was conducted by 30 panelists using a sensory assessment scale covering color, aroma, texture, and taste attributes. The collected data were analyzed using a pooled variance t-test, also referred to as an independent samples t-test, with SPSS version 22. The findings indicate that pandan leaf extract substitution had a significant effect on all sensory attributes of fresh noodles. Treatment X₂ obtained the highest mean scores across all assessed parameters, including color (5.36; light green), aroma (5.70; highly fragrant), chewy texture (5.17), resistance to breakage (5.00), and taste (5.04; savory). These results demonstrate that pandan leaf extract can improve the sensory quality of fresh noodles while functioning as a natural colorant and aroma-enhancing ingredient. The study concludes that substituting 150 mL of pandan leaf extract produces better overall sensory quality in fresh noodles and may support the development of food products using natural ingredients.
Microbiological Stability of Traditional Rendang Boleces Prepared from Spent Hen Meat Under Ambient Storage Conditions Rahmi Holinesti; Anni Faridah; Mimi Harni; Noveria Sjafrina; Ranggi Rahimul Insan; Sari Mustika
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Articles in Press
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.560

Abstract

Spent hen meat has potential as an alternative raw material for traditional ready-to-eat meat products; however, its microbiological quality during storage requires evaluation. This study assessed the microbiological quality of rendang boleces (a meatball-like product) prepared from spent hen meat using Total Plate Count (TPC) analysis and Salmonella spp. detection. Samples were stored under ambient conditions (25–28°C) for 0, 2, 4, and 6 days. TPC values increased during storage, from 2.67 log CFU/g on day 0 to 4.63 log CFU/g on day 6. Samples stored for up to two days remained within the maximum permissible limit established by the Indonesian National Standard (SNI). In contrast, higher microbial counts were observed on days 4 and 6, indicating progressive microbial growth during extended storage. Salmonella spp. was not detected in any sample throughout the observation period. These findings indicate that rendang boleces maintained acceptable microbiological quality for up to two days under ambient storage conditions. The study also highlights the importance of appropriate storage and hygienic handling practices to maintain the quality of ready-to-eat meat products derived from spent hen meat while supporting the sustainable utilization of poultry resources in line with SDG 12 (Responsible Consumption and Production).
Inovasi Bentuk Lamang Tungkek Sebagai Kue Khas Tradisional Minangkabau: Inovasi Bentuk Lamang Tungkek Velina Irawan; Lucy Fridayati; Wiwik Gusnita; Rahmi Holinesti
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.41309

Abstract

This study aimed to evaluate the effect of form innovation of Lamang Tungkek on panelists’ preference levels using a hedonic test. The research involved one control sample and three innovative samples, which were evaluated by 24 panelists. The sensory attributes assessed included shape, color, texture, aroma, and taste. The data were analyzed descriptively based on the mean values of the hedonic test. The results showed that sample 234 consistently achieved the highest mean preference scores across most sensory attributes. Variations in hedonic test values indicated differences in panelists’ acceptance of the Lamang Tungkek form innovations. Form innovation primarily influenced panelists’ perception of texture, while the other sensory attributes remained generally well accepted. It can be concluded that the form innovation of Lamang Tungkek has the potential to enhance panelists’ acceptance without diminishing the product’s sensory characteristics. Sample 234 shows strong potential for further development as a traditional food product that is adaptive to modern consumer preferences.Keywords: Lamang Tungkek, Form Innovation, Hedonic Test, Sensory Evaluation.
FORTIFIKASI TEPUNG TULANG IKAN NILA PADA FLAKY CRACKERS nindya hendri; Rahmi Holinesti; Anni Faridah; Risma Rahmatunisa
Pasundan Food Technology Journal (PFTJ) Vol 13 No 1 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i1.45801

Abstract

This study aimed to evaluate the effect of tilapia bone flour addition on the sensory quality of flaky crackers as a calcium-enriched functional food. An experimental approach using a Completely Randomized Design (CRD) was applied with four treatments: 0%, 5%, 10%, and 15% bone flour substitution, each in triplicate. Sensory evaluation was conducted by 30 untrained panelists using a hedonic scale to assess shape, color, aroma, texture, and taste. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test at a 5% significance level.The results indicated that bone flour addition had no significant effect on shape (fish-shaped, neatness, and uniformity), color, porous texture, and taste (p>0.05), but significantly affected aroma and crispness (p<0.05). Descriptively, the 10% treatment produced the most optimal shape and porous texture, while the 15% treatment resulted in the highest scores for color, crispness, and taste. However, increasing substitution levels tended to reduce aroma quality due to the presence of volatile compounds. In conclusion, tilapia bone flour can be incorporated up to 15% without significantly compromising sensory acceptability and may enhance the nutritional value, particularly calcium content. These findings highlight its potential as a sustainable fortification ingredient in value-added food products derived from fishery by-products.
SENSORY QUALITY ANALYSIS OF FETTUCINE PASTA WITH MORINGA LEAF EXTRACT SUBSTITUTION zahwa devilia; Rahmi Holinesti; Wiwik Gusnita; Riski Gusri Utami
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.61036

Abstract

Fettuccine pasta is a widely consumed food product due to its distinctive flavor and high carbohydrate content. However, pasta products generally have relatively low levels of vitamins, minerals, and antioxidants, necessitating innovation through the use of highly nutritious local ingredients. One potential ingredient is Moringa oleifera (moringa) leaf extract, which is rich in vitamins, minerals, protein, and antioxidant compounds. This study aimed to analyze the effect of substituting moringa leaf extract on the sensory quality of fettuccine pasta, specifically regarding shape, color, aroma, taste, texture, and overall acceptability. An experimental method was employed using a Completely Randomized Design (CRD) with a single factor—the concentration of moringa leaf extract substitution—comprising two treatments replicated three times. Sensory quality was assessed via organoleptic testing with 30 untrained panelists, and data were analyzed using an independent sample t-test. The results indicated that the substitution of moringa leaf extract significantly influenced the shape, color, aroma, taste, texture, and overall acceptability of the fettuccine pasta. Higher concentrations of moringa leaf extract resulted in a more intense green color; however, at certain concentrations, the aroma, taste, texture, and level of acceptability remained acceptable to the panelists. Based on the findings, the formulation with the optimal concentration of moringa leaf extract produced fettuccine pasta with favorable sensory characteristics, showing potential for development as a more nutritious functional food product that is competitive as a natural-ingredient-based food innovation.
Co-Authors Achyar, Afifatul ADAWIYAH, RABIYATUN Ade Raimuna Adriani, Cici Adrina, Yetti Agustianingsih, Vira Ahadul Putra Akhyar, Febriyana Andini, Resti Andriyani, Lusi Anggraini, Dessy Anggraini, Ezi ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Anni, Faridah Annisa Munawarah Anwar, Noviana Aprillia, Eka Ardilla, Tri Aryesi Putri, Nadila Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Berliana Putri Nopalyu Cici Andriani Daimon Syukri Delima, Sisilha Dezi Handayani DIAN LESTARI Dikki Zulfikar Dina Sukma Dinda, Viola Karina Dini Faisal Dwi Hilda Putri Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadhilah Adinda Ghassani Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faridah Anni Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah Fitriyasih Fitriyasih Fronica, Imelda Gusnita, Elmia Gusnita, Wiwik Gusri, Serina Gustina, Lia Hafez Adrian Marsaa Harahap, Nurhasanah Hazzarah, Fanessha Hilza Mussi Faradilla Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar Juliana Siregar Juliana Siregar Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Linda Advinda Lindra, Maifo Lise Asnur Lucy Fridayati Lucy Fridayati Luthfia Sari Martines, Silvia Mauly Izzati Nabila Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Mimi Harni Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Moralita Chatri Muharani, Arfiona Mukhlis Mukhlis Mustika, AnniSari Mustika, Sari mutiara, Dahlia Nabilah, Rezi Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia nindya hendri Ningrum, Wulan Salwa Ningsih, Tuti Ayu Nisa Yusnia Noveria Sjafrina Nur Izzati, Ira Putri Nur’asila, Nur’asila Nurhayani Nurhayani NURUL AZIZAH Octaliandra, Selly Oktania, Sherly Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pilifayo, Helga Ayunda Prananta, Alvina Restu Pulungan, Dzaky Hilmy Pupe Selvia Deni Purnawan Pontana Putra Putri Farisa Zahara Putri, Eneke Suwandi Putri, Farhani Amini Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi Ramadhan Amra, Gilang Ramadhan, Anugerah Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Ranggi Rahimul Insan Rangkuti, Nurhamidah Reynaldy Reynaldy Risandi, Lara Riski Gusri Utami Riski Gusri Utami Riski Gusri Utami Risma Rahmatunisa Risma Rahmatunisa Rizkhi, Fiqi Mutiara Rizky Azizah Rosel, Ruhul Fitri Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sarah Aliyah Fadil Sari Mustika Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika Sartika, Ikramina Selviani, Rahma Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarief, Wirnelis Syarif, Winerlis Tuty Anggraini ULWAN, NASEH Velina Irawan Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyu Pratama Putra Wahyuni, Sukma Weni Nelmira windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wiwik Indrayeni Wulandari, Yesi Dwi Yelvis Tanti YENI, WIWIK INDRA Yolanda Intan Sari Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusniwati Yusniwati Yusniwati Yusuf, Liswarty zahwa devilia Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia