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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Andalas REACTOR : Journal of Research On Chemistry And Engineering Sagu Journal of Industrial Community Empowerment SAINTI: Majalah Ilmiah Teknologi Industri Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Dian Hasni, Dian
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee Abubakar, Yusya'; Hasni, Dian; Widayat, Heru Prono; Muzaifa, Murna; Rinaldi, Dedi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.5

Abstract

AbstractAll processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).Keywordss: arabica, coffee, cupping test, Gayo Highland, quality AbstrakMutu seduhan kopi sebagai produk akhir sangat dipengaruhi sejak awal proses hingga penyeduhan. Salah satu faktor yang belum terkesplorasi dengan baik adalah pengaruh kondisi lingkungan, seperti kemiringan lahan tanam. Penelitian ini bertujuan untuk mengkaji pengaruh posisi hamparan lahan tanam terhadap kualitas cita rasa kopi dari tiga kultivar lokal yang umum dibudidayakan di Dataran Tinggi Gayo. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor, yaitu kultivar (V) dan hamparan lahan (H). Kultivar (V) yang diamati adalah V1 = Timtim, V2 = Borbor dan V3 = Ateng Super dan V4 = multivarietas. Hamparan lahan tanam kopi (H) terdiri dari M1 = hamparan lahan datar, dan M2 = hamparan lahan miring dengan tingkat kemiringan 25-35%. Eksperimen dilakukan dengan 3 (tiga) ulangan. Hasil penelitian menunjukkan bahwa seduhan kopi dari Ateng Super memiliki keasaman tinggi (nilai pH rendah, 4,90) dibandingkan dua kultivar lainnya. Hasil uji cita rasa menunjukkan bahwa hamparan lahan miring cenderung menghasilkan seduhan kopi bercita rasa lebih baik. Borbor yang ditanam pada lahan miring menghasilkan seduhan kopi dengan cupping score tertinggi. Total cupping score semua perlakuan berkisar80,04-85,08 dengan rerata 83,89 yang menunjukkan bahwa kopi yang dihasilkan dalam penelitian ini masuk dalam katagori kopi specialty berdasarkan standar Specialty Coffee Association of America (SCAA).Kata kunci: arabika, cupping test, dataran tinggi Gayo, kopi, kualitas
Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.1-11

Abstract

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.
SOSIALISASI PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) DAN JAJANAN SEHAT MELALUI EDUGAMES BAGI ANAK USIA SEKOLAH DI KELURAHAN LUBUK MINTURUN KOTA PADANG Hasni, Dian; Rahmad, Dedy; Handayani, Dutika; Syahri, Alfin
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 3, No 1 (2025): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v3i1.44762

Abstract

Gerakan Perilaku Hidup Bersih dan Sehat (PHBS) merupakan sebuah rekayasa sosial yang dipelopori oleh pemerintah Republik Indonesia. Pada kegiatan sosialisasi ini, PHBS dibaur dengan sosialisasi kudapan sehat untuk anak usia sekolah sebagai agen perubahan di masyarakat agar mampu meningkatkan kualitas perilaku sehari hari dengan tujuan hidup bersih dan sehat. Gerakan PHBS merupakan sebuah upaya untuk menularkan pengalaman mengenai perilaku hidup bersih dan sehat kepada anak usia sekolah, sehingga terbentuk kebiasaan berdasarkan kesadaran pribadi yang membekas dan terbawa hingga usia dewasa nanti. Sosialisasi PHBS dan kudapan sehat ini diikuti oleh 15 orang peserta Pesantren Ramadhan di Musholla Nurul Quran Perumahan Lumin Park Lubuk Minturun. Tahap sosialisasi terdiri dari pemberian materi melalui presentasi, permainan edukatif, diskusi cerdas dengan bantuan video animasi dan evaluasi pemahaman. Dari hasil evaluasi selama 21 hari terlihat bahwa peserta sosialisasi memahami dan mulai terbiasa untuk menerapkan perilaku hidup sehat dan kudapan sehat dalam kegiatan sehari-harinya. Namun pembiasaan direkomendasikan untuk tetap berlangsung setelah sosialisasi berakhir.
Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.1-11

Abstract

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.
IDENTIFIKASI BAHAYA KEAMANAN PANGAN DAN SOSIALISASI PENERAPAN SANITASI HYGIENE PADA BEBERAPA UMKM PANGAN DI KOTA PADANG Hasni, Dian; Rahmad, Dedy; Putri, Dwi Kemala; Jaeba, Kushisa Atta; Zahrina, Nadhilah
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 2 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v2i2.40849

Abstract

Keamanan pangan pada UMKM memiliki pengaruh penting dalam pembangunan negara karena kaitannya dengan kesehatan masyarakat dan citra Indonesia sebagai daerah wisata nasional dan internasional. Penerapan keamanan pangan di UMKM dilaporkan lebih sulit untuk ditegakkan karena kurangnya peralatan, pemahaman, dan budaya keamanan pangan yang belum terpatri dengan baik. Oleh karena itu kegiatan sosialisasi tepat guna yang dirancang khusus sesuai dengan permasalahan keamanan pangan yang dihadapi oleh setiap UKM dinilai lebih praktis untuk mengatasi masalah ini. Kegiatan pengabdian ini berlangngsung selama 3 bulan pada bulan April - Juni 2024 dengan empat orang mitra UMKM yang memproduksi susu kedelai, tahu, cincau hitam dan donat. Keempat UMKM ini belum memiliki izin P-IRT. Hasil observasi lapangan dan wawancara menunjukkan banyak praktik sanitasi dan hygiene yang perlu diperbaiki. Kondisi ini diduga terjadi karena masih kurangnya pemahaman produsen terkait pentingnya sanitas dan bahaya pangan terhadap resiko penyakit akibat makanan dan keracunan makanan. Selanjutnya dari hasil analisa identifikasi bahaya pangan, diketahui bahwa terdapat resiko kontaminasi level tinggi dari bahaya fisik dan biologis pada keempat UMKM tersebut. Program sosialisasi untuk keempat UMKM selanjutnya dibuat secara tailor made untuk membantu produsen UMKM memetakan masalah dan menerapkan sanitasi hygiene di industri mereka. Seluruh tahapan kegiatan telah berlangsung dengan baik dan memperoleh ulasan positif dari mitra pengabdi.
PROGRAM PENDAMPINGAN PENGURUSAN SERTIFIKASI HALAL PADA DUA UMKM PANGAN DI BANDA ACEH Hasni, Dian; Fahrizal, Fahrizal; Yusriana, Yusriana; Abubakar, Yusya'; Widayat, Heru Prono; Nilda, Cut
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 1 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.37810

Abstract

Saat ini, keberlanjutan bisnis UMKM di bidang pangan sangat tergantung pada kehalalan produk yang diproduksi. Hal ini sejalan dengan telah ditetapkannya sertifikasi halal sebagai salah satu prasyarat wajib dalam peredaran produk pangan. Sistem sertifikasi halal yang ketat telah diterapkan untuk memastikan bahwa produk makanan dan minuman memenuhi standar kehalalan yang ditentukan oleh pemerintah. Disisi lain, kurangnya akses informasi dan keterbatasan pengetahuan mengakibatkan pelaku bisnis UMKM kesulitan untuk memperoleh sertifikasi halal. Kegiatan pengabdian ini bertujuan untuk memberikan sosialisasi dan pendampingan kepada kedua mitra pengabdian, CV Fatma Bakery dan CV Olis Tempe dalam pengurusan sertifikasi halal untuk produk unggulan mereka. CV Fatma Bakery-Neusu memiliki produk unggulan bakery sedangkan CV Olis Tempe- Keutapang memiliki tempe sebagai produk unggulan. Kegiatan pengabdian terbagi dalam enam tahapan yaitu tahap persiapan, sosialisasi sistem jaminan halal, wawancara dan diskusi mengenai ruang lingkup produksi, pendampingan teknis dan persiapan persyaratan dokumen sertifikasi halal, serta tahap evaluasi. Kegiatan pengabdian ini dilakukan selama bukan 3 bulan, dimulai dari September hingga November 2023. Kedua mitra pengabdi memberikan umpan balik yang sangat positif terhadap kegiatan pengabdian ini. Proses pendampingan teknis dan asistensi dalam persiapan dokumen dinilai sangat memuaskan karena tim pengabdi dinilai mampu memberikan pemahaman yang sederhana mengenai pentingnya sertifikasi halal, memempermudah pengerjaan dan memberikan pemahaman yang jelas kepada kedua mitra.
SOY MILK BEVERAGE DIVERSIFICATION WITH THE ADDITION OF DATE EXTRACT AS SUGAR SUBSTITUTE Satria, Budi; Juanita, Juanita; Nilda, Cut; Hasni, Dian; Muzaifa, Murna
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 2 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i2.34746

Abstract

Most of the people in Neuhen village have a low income with the majority working irregularly or odd jobs, but there are also those who have home industry businesses such as soya bean milk drinks. The business has not developed well because the processing method is still very simple. This service activity aims to foster the soya milk drink business and diversify the product by adding date extract as a sugar substitute sweetener. The activities are reviewing how soy milk processing has been carried out by partners and seeing the tools used. The method of manufacturing soy date milk with date extract is then carried out. Experiments with date soy milk were conducted by adding date extract in various quantities, namely 25% and 50% of the total soy milk. The product is then randomly tested on individuals. People choose soy date milk that contains 25% dates, has the proper quantity of sweetness, and is not too foggy in color. It is intended that partners would manufacture soy date milk that meets food safety and appropriate criteria and can be consumed by everyone, including diabetics.
Penguatan Usaha UMKM Baby Crab di Kota Banda Aceh Melalui Edukasi Sistem Jaminan Halal Hasni, Dian; Lubis, Yanti Meldasari; Noviasari, Santi; Novita, Melly; El Husna, Nida
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.31084

Abstract

Halal food is food that does not contain elements or ingredients that are haram or prohibited for consumption by Muslims, both regarding food raw materials, food additives, others auxiliary materials and whose management is carried out in accordance with the provisions of Islamic religious law. In Indonesia, processed food is required to have a halal label. This regulation is regulated as a form of protection for Indonesian citizens, in accordance with the implementation of Article 29 paragraph 2 of UUD 1945. Regulation of halal labels on processed food is carried out based on UU No. 33 of 2014. Furthermore, to guarantee the traceability of halal labels on processed food is regulated by halal certification system. This certification is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Organizing Body (BPJPH). Unfortunately, this certification system is still not widely known by food producers, especially MSMEs, which has an impact on limiting sales of their products and reducing its potential markets. This service activities aim to provide an understanding of the importance of halal guarantee certification for BABY CRAB SMEs in Aceh City. This activities consists of several stages, started from interview, kitchen visit, material presentation and discussions related to assistance in preparing administrative requirements. The partners of this service activity stated that this socialization fostered a strong desire for partners to take care of the halal guarantee certification of their products as soon as possible. From the visiting and discussion, it can be recommended that our partner is ready and able to provide all admnistrative requirements to apply halal certification
Pengaruh Jamur Tiram dan Lama Fermentasi Terhadap Karakteristik Fisik Biofoam Sabut Kelapa dan Pulp Kopi Rahmad, Dedy; Hasni, Dian; Kemala Putri, Dwi; Akbar, Addin; Jaeba, Kushisa Atta
REACTOR: Journal of Research on Chemistry and Engineering Vol. 6 No. 2 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v6i2.157

Abstract

The urge to develop more sustainable foam for food packaging is increasing due to the high potential danger of the usage of Styrofoam as food packaging. This study aimed to determine the physical qualities of bio-foam, which was prepared using Pleurotus ostreatus F2 as the fungal microorganisms and the composite of coconut fiber and coffee pulp as substrates. This research was designed as Randomized Complex Block Design with two factors and four repetitions. The ANOVA results showed that both independent factors and their interactions have a very significant effect on the density, porosity, water absorption, and biodegradability of the resulting bio-foam. The higher percentage of Pleurotus ostreatus F2 added (60%) tended to produce bio-foam with lower density, porosity, and water absorption compared to the lower percentage (50%). However, prolonged fermentation up to 5 days tended to increase density, porosity and water absorption of bio-foam. Resulted biofoam has potential to be used as food packaging with further improvement to strengthen the matrix and enhance ethe water absorption quality.
Pemberdayaan Masyarakat Karibia melalui Pelatihan Pengolahan Mango Jelly dan Pemanfaatan Limbah Mangga Ekawati, Irna; Maryam, Maryam; Nadiyah, Khairun; Helmi, Adlina Safitri; Akli, Khairul; Nesti, Lisa; Edwar, Ester; Hasni, Dian; Supriadi, Eko
JICE : Journal of Industrial Community Empowerment Vol. 4 No. 2 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v4i2.53

Abstract

The Caribbean region, despite its abundance of tropical agricultural commodities such as mangoes, continues to face challenges in product diversification and value-added processing. This community engagement program aimed to strengthen the productive capacity and economic empowerment of Caribbean communities—particularly small-scale farmers, agroindustry actors, and homemakers—through mango-based product development. Implemented by Politeknik ATI Padang in collaboration with the Non-Aligned Movement Center for South-South Technical Cooperation (NAM-CSSTC), the program was conducted virtually over two days in May 2025 using an integrated explicit–tacit knowledge transfer approach. Explicit knowledge was delivered through structured digital materials and video-based instruction, while tacit knowledge was reinforced through experiential learning, practical assignments, and interactive discussions. A total of 297 participants enrolled for the program, with 30 participants actively engaging through Zoom sessions and 267 participants accessing the training via YouTube livestreaming. The primary outcomes of the program included measurable improvements in participants’ technical competence, production readiness, and sustainability awareness. Evaluation results showed an increase in participants’ average scores from 84.4 (pre-test) to 89.2 (post-test), indicating enhanced understanding of mango jelly processing, packaging, waste utilization, and basic business planning. Moreover, participants successfully demonstrated their ability to independently produce mango jelly and apply organic waste management practices using mango peel residues. Beyond skill acquisition, the program fostered entrepreneurial motivation and promoted the adoption of circular economy principles at the community level. These findings highlight the effectiveness of virtual community empowerment initiatives in achieving tangible capacity-building outcomes and supporting sustainable, resource-based economic development across geographically dispersed regions.
Co-Authors Abubakar, Yusya' Abubakar, Yusya’ Addin Akbar Adinda, Sekar Akli, Khairul Amalia Rachmatillah Amhar Abubakar Aminuyati Analisa Fenia Anshar Patria Anwar, Sri Haryani Azhari, M. Rizky Budi Satria Christina Winarti Cut Vira Rafiyanti Dedy Rahmad Edwar, Ester Ekawati, Irna El Husna, Nida Eva Dewi Fahrizal Fahrizal Febriani Febriani Fithriyyah, Alya Handayani, Dutika Helmi, Adlina Safitri Heru Prono Widayat Heru Prono Widayat, Heru Prono Hery Widijanto Hidayanti, Nori Asri Irfan Irfan Ismail Sulaiman Jaeba, Kushisa Atta Jihan Riska Amalia Juanita Juanita Julius Munandar Kemala Putri, Dwi M. Ikhsan Sulaiman Maryam Maryam Maulana Insan Melly Novita Miranda Antasari Moh. Sahlan Limbong Muhammad Ikhsan Sulaiman Muhammad Nazawi Muhammad Rizal Fahmi Muhammad Rizqi Muhammad Zubir Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Muzakki, T. Nabil Nadiyah, Khairun NANDA SUPRIANA Nanda Supriana Nesti, Lisa Nilda, Cut Normalina Arpi Novi Safriani Novia Mehra Erfiza Novia Mehra Erfiza Putri, Dwi Kemala Rahmad, Dedy Rahmany, Mahathir Rasdiansyah Rasdiansyah Rina Saputri Rinaldi, Dedi Risda Munarti Rusdi Harahap Rizkina, Dini Tria Santi Noviasari Sitepu, Syawal Siti Agustina Wati Suhaila, Widya Supriadi, Eko SUPRIANA, NANDA Syahri, Alfin Syarifah Rohaya Syarifah Rohaya Ulva Syahrina Yanti Meldasari Lubis Yuliani Aisyah Yusriana Yusriana Yusriana Yusriana, Yusriana Yusya Abubakar Yusya' Abubakar Zahira, Anggun Zahrina, Nadhilah Zuhra, Nur Halimatuz