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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech Aptisi Transactions on Management Edible : Jedb Unram Journal of Community Service (UJCS) Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) HIRONO : Jurnal Pengabdian Masyarakat Jurnal Gizi Ilmiah

RH. Fitri Faradilla

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Author-ID : 1184623

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary

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ANALISIS KONTRIBUSI PANGAN DAN PRODUK PANGAN OLAHAN TERHADAP TINGKAT KECUKUPAN ZAT GIZI MAHASISWA UNIVERSITAS HALU OLEO DAN MAHASISWA SEKOLAH TINGGI ILMU PERTANIAN WUNA TAHUN 2019 Fazira, Rahmi; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26541

ABSTRACT This study aimed to study the relationship and differences in the contribution of food and processed food products to the level of nutritional adequacy of students at Halu Oleo University (UHO) and the Wuna School of Agriculture (STIP) in 2019. The respondents were selected by accidental sampling. The results show that the level of nutritional adequacy of students at Halu Oleo University and the Wuna School of Agriculture was lower than 80%, which can be considered insufficient. However, the average levels of phosphorus consumption of UHO and STIP Wuna students were in the range of 82.11-84.00%, which can be considered sufficient. For UHO students, processed food products had 15.13%, 12.53%, 12.44%, 18.04%, 24.56%, 10.55%, 36.82%, 8.41%, 29.80%, 11.84%, and 0.99% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. Meanwhile, for STIP WUna students, processed food products had 2.66%, 30.69%, 14.91%, 14.09%, 33.92%, 20.49 %, 26.49%, 22.23%, 17.84%, 22.48%, 4.20% contribution to their energy, protein, fat, carbohydrates, vitamin A, vitamin C, sodium, calcium, magnesium, phosphorus and iron levels, respectively. The results show that there was no significant difference in the contribution of food consumption of UHO and STIP Wuna students to their nutritional adequacy. However, there was a significant difference in the contribution of processed food nutrition intake to the adequacy of protein, sodium, calcium, and iron in UHO and STIP Wuna students. Keywords: Food, processed food products, nutritional adequacy levels, nutrient intake, nutritional adequacy rates. ABSTRAK Penelitian ini bertujuan untuk mempelajari hubungan dan perbedaan kontribusi pangan dan produk pangan olahan terhadap tingkat kecukupan zat gizi mahasiswa Universitas Halu Oleo dan mahasiswa Sekolah Tinggi Ilmu Peranian Wuna tahun 2019. Metode pengambilan sampel menggunakan Accidental Sampling. Hasil penelitian menunjukkan bahwa pemenuhan nutrisi mahasiswa universitas halu oleo dan mahasiswa sekolah tinggi ilmu peranian wuna berada pada persentase < 80% hal ini menunjukan tingkat pemenuhan nutrisi dua kelompok universitas tergolong kurang. Kecuali pada tingkat konsumsi fosfor, rata-rata tingkat konsumsi Mahasiswa UHO dan STIP Wuna berada pada persentase 82,11-84,00%, hal ini menunjukan pemenuhan nutrisi fosfor pada Mahasiswa UHO dan STIP Wuna cukup. Produk pangan olahan pada mahasiswa UHO berkontribusi sebesar (15,13%, 12,53%, 12,44%, 18,04%, 24,56%, 10,55%, 36,82%, 8,41%, 29,80%, 11,84%, 0,99%) sedangkan pada mahasiswa STIP Wuna berkontribusi sebesar (12,66%, 30,69%, 14,91%, 14,09%, 33,92%, 20,49%, 26,49%, 22,23%, 17,84%, 22,48%, 4,20%) terhadap energi, protein, lemak, karbohidrat, vitamin A, vitamin C, natrium, kalsium, magnesium, fosfor dan zat besi. Berdasarkan hasil penelitian dapat disimpulkan bahwa tidak ada perbedaan secara signifikan kontribusi konsumsi pangan mahasiswa UHO dan STIP Wuna terhadap kecukupan gizinya. Namun terdapat perbedaan secara signifikan kontribusi asupan nutrisi pangan olahan terhadap kecukupan protein, natrium, kalsium dan zat besi pada mahasiswa UHO dan STIP Wuna. Kata kunci: Pangan, produk pangan olahan, tingkat kecukupan gizi, asupan nutrisi, angka kecukupan giz

Analisis Kontribusi Pangan dan Produk Pangan Olahan Terhadap Tingkat Kecukupan Zat Gizi dan Status Gizi Pada Mahasiswa Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Halu Oleo Tahun 2019 Dila, Muhammad; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis research aims to study the relationship between socio economic status (pocket money, food expenditure, and parents' income) and the adequacy of nutrients and nutritional status of students of the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University. Food intake was obtained from interviews using a questionnaire with the diary food method. Determination of the amount of nutrient intake was done using the Nutrisurvey application. After that, determining the level of nutritional adequacy was done by comparing the total nutrient intake in 1 day with the Nutrition Adequacy Rate (RDA) in 1 day. The results showed that the fulfillment of nutrition of students with underweight, normal and overweight nutritional status was at a percentage < 80%. The data shows that the level of nutritional fulfillment of students of the Department of Food Science and Technology is lacking. Except for the level of consumption of vitamin A, the average level of consumption of students with poor nutritional status, normal, and overweight are in the percentage of 82-83%, this shows that the fulfillment of vitamin A nutrition in Food Science and Technology Students is quite adequate. Processed food products contribute (15.80-15.90, 12.42-12.47, 15.52-15.57, 18.44-18.52, 17.45-17.91, 33.77- 34,) on energy, protein, fat, carbohydrates, vitamin A, and sodium. In addition, there is no relationship between socioeconomic (allowance, food expenses, and parents' income) status on the level of nutrient adequacy and nutritional status of students of the Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University.Keywords: Food, nutritional status, nutritional intake, nutritional adequacy rate.ABSTRAKPenelitian ini bertujuan untuk mempelajari hubungan status sosial ekonomi terhadap tingkat kecukupan zat gizi mahasiswa Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo. Asupan makanan diperoleh dari hasil wawancara menggunakan kuesioner dengan metode diary food. Penentuan jumlah asupan nutrisi dilakukan dengan menggunakan aplikasi Nutrisurvey. Setelah itu, penentuan tingkat kecukupan gizi dilakukan dengan membandingkan total asupan zat gizi dalam 1 hari dengan Angka Kecukupan Gizi (AKG) dalam 1 hari. Hasil penelitian menunjukkan bahwa pemenuhan nutrisi mahasiswa dengan status gizi kurang, normal dan kegemukan berada pada persentase < 80%. Data ini menunjukan bahwa tingkat pemenuhan nutrisi mahasiswa Jurusan Ilmu dan Teknologi Pangan tergolong kurang. Kecuali pada tingkat konsumsi vitamin A, rata-rata tingkat konsumsi Mahasiswa dengan status gizi kurang, normal, dan kegemukan berada pada persentase 82-83%, hal ini menunjukan pemenuhan nutrisi vitamin A pada Mahasiswa Jurusan Ilmu dan Teknologi Pangan tergolong cukup. Produk pangan olahan berkontribusi sebesar (15,80-15,90, 12,42-12,47, 15,52-15,57, 18,44-18,52, 17,45-17,91, 33,77-34,) terhadap energi, protein, lemak, karbohidrat, vitamin A, dan natrium. Hasil penelitian menunjukkan tidak terdapat hubungan antara status sosial ekonomi (uang saku, pengeluaran pangan, dan penghasilan orang tua) terhadap kecukupan zat gizi dan status gizi mahasiswa Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo.Kata kunci: Pangan, tingkat kecukupan gizi, status gizi, angka kecukupan gizi.

PENGARUH LAMA PERENDAMAN IKAN GABUS (Channa striata) MENGGUNAKAN PERASAN JERUK NIPIS DAN PENAMBAHAN ISOLATE SOY PROTEIN (ISP) TERHADAP NILAI ORGANOLEPTIK DAN PROKSIMAT SOSIS IKAN GABUS LABU KUNING Lubis, Almah; Faradilla, RH. Fitri; Isamu, Kobajashi T
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47838

Penelitian ini bertujuan untuk menentukan pengaruh lama perendaman ikan gabus (Channa striata) dengan perasan jeruk nipis dan penambahan isolate soy protein (isp) terhadap nilai organoleptik dan proksimat sosis ikan gabus labu kuning. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor yaitu penambahan ISP dan lama perendaman. Faktor 1: Penambahan ISP (I) : I1 (5 g), I2 (10 g), I3 (10 g) dan Faktor 2: Lama Perendaman (L) : L1 (5 menit), L2 (10 menit), L3 (15 menit). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa panelis menyukai perlakuan L2I2 dengan rerata hedonik warna 4,04 (suka), aroma 3,96 (suka), tekstur 4,20 (suka), rasa 4,08 (suka), overall 4,08 (suka), rerata deskriptif warna 3,68 (kuning), aroma 3,56 (aroma sosis ikan gabus kuat), tekstur 3,64 (kenyal), rasa 3,36 (rasa sosis ikan gabus agak terasa kuat), kadar air (60,49%), kadar abu (3,37%), kadar lemak (1,06%), kadar protein (19,26%) serta kadar karbohidrat (15,82%). Kadar air, kadar abu dan kadar protein sosis telah sesuai dengan SNI sosis 7755:2013. Dengan demikian, dapat disimpulkan bahwa produk sosis dengan lama perendaman 10 menit dan penambahan isp 10 g dapat meningkatkan kesukaan panelis dan hasil penilaian proksimat.

PENGARUH FORMULASI TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN BLONDO TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI SNACK BAR Aulia, Alung Magfira; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47839

Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung kacang merah dengan penambahan blondo terhadap karakteristik organoleptik dan nilai gizi snack bar. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan yaitu 100 g tepung kacang merah dengan penambahan blondo sebanyak, A0 (0 g blondo), A1 (10 g blondo), A2 (20 g blondo), A3 (30 g blondo), dan A4 (40 g blondo). Data dianalisis menggunakan sidik ragam (Analysis of Variace), jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa perlakuan A2 berpengaruh nyata terhadap penilaian hedonik warna 4,03 (suka), aroma 3,93 (suka) dan rasa 3,93 (suka) serta berpengaruh sangat nyata terhadap tekstur 3,63 (suka). Kandungan gizi produk snack bar pada perlakuan terpilih A2 dibandingkan kontrol memiliki kandungan protein dan lemak lebih tinggi secara signifikan, yaitu kadar protein 22,41% dan kadar lemak 19,16% sedangkan kontrol yaitu kadar protein 17,82% dan kadar lemak 16,45%. Adapun perlakuan terpilih mengandung kadar air 11,89%, kadar abu 2,17% dan kadar karbohidrat 46,50% sedangkan kontrol mengandung kadar air 9,41%, kadar abu 3,59%, dan kadar karbohidrat 50,95%. Dengan penambahan blondo sebesar 20 g maka kadar protein dan kadar lemak semakin meningkat sebaliknya semakin rendah penambahan blondo maka kadar abu dan kadar karbohidrat semakin menurun.

PENGARUH PENAMBAHAN GULA STEVIA (Stevia rebaudiana) PADA PEMBUATAN SELAI MENTIMUN (Cucumis sativus) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN UMUR SIMPAN SERTA SIFAT KIMIAWI Padillah, Delni Umy; Faradilla, RH Fitri; Sarinah, Sarinah
Jurnal Sains dan Teknologi Pangan Vol 9, No 2 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i2.47841

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan gula stevia (Stevia rebaudiana) terhadap sifat organoleptik, umur simpan, dan sifat kimiawi selai mentimun. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan 1 faktor yaitu penambahan gula stevia pada pembuatan selai mentimun, yaitu sebanyak S1=60g, S2=70g, S3=80g, S4=90g, dan S5=100g. Hasil pengujian organoleptik hedonik menunjukkan bahwa penambahan gula stevia memengaruhi warna dan tesktur secara signifikan. Sampel dengan penambahan gula stevia (S1) adalah sampel yang memiliki kategori kesukaan tertinggi untuk semua atribut sensorik yaitu suka. Penambahan gula stevia pada selai mentimun memberikan pengaruh sangat nyata pada penilaian organoleptik hedonik warna, berpengaruh nyata untuk tekstur dan berpengaruh tidak nyata untuk aroma dan rasa. Sedangkan pada penilaian organoleptik deskriptif warna penambahan gula stevia tidak berpengaruh nyata, berpengaruh sangat nyata untuk daya oles dan tidak berpengaruh nyata untuk tingkat kemanisan.Perlakuan terbaik ini kemudian dianalisis umur simpan dan sifat kimiawi serta dibandingkan dengan selai yang dibuat dari penambahan gula pasir. Umur simpan dari sampel penambahan gula stevia 7 hari lebih lama dari penambahan gula pasir. Pada uji karakteristik kimia kadar serat kasar, padatan terlarut, dan pH dari sampel yang menggunakan gula stevia yaitu 2,44%, 80%, dan 5,22, sedangkan sampel dengan penambahan gula pasir yaitu 1,61%, 66,67%, dan 5,9

Empowerment of Eucalyptus Oil Farmer Groups Through Training in The Use of Social Media for Product Marketing Hentihu, Idrus; Hamid, Iskandar; Bula, Muhammad; Taufik, Muhammad; Faradilla, RH Fitri
Unram Journal of Community Service Vol. 5 No. 4 (2024): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i4.795

In Buru Regency, Waimiting Village is one of the eucalyptus oil processing centers. Processed eucalyptus oil products still have obstacles in marketing management in the community. The lack of optimization of farmers' marketing management institutions has had an economic impact on farmers' welfare. Therefore, training on the use of social media for marketing eucalyptus oil products is important to be carried out to increase the empowerment of farmers in fulfilling income which then leads to the welfare of farmers. The objective of this program is to support the growth of small businesses owned by a group of social entrepreneurship-based entrepreneurs and eucalyptus oil distillation centers. The research was conducted using participatory surveys, observations, lectures, discussions, and silent practice, involving about 12 people who are members of the "Kayu Putih Lestari" farmer group. The results of the program implementation showed the seriousness and enthusiasm of the participants in each training session. Program partners were able to understand a number of technical issues, such as social media-based marketing management, utilization of social media marketing, and brand creation agreements for eucalyptus oil distillation-based business ventures from farmer groups in Waimiting Village. They also showed an increase in understanding by 14 points (80%) during the training. Participants were also able to put the training into practice during the learning sessions.

PELATIHAN PENGUATAN KAPASITAS KELOMPOK TANI DENGAN PENGOLAHAN UBI JALAR UNGU DI DESA BARANGKA KECAMATAN KAPONTORI, KABUPATEN BUTON rejeki, sri; Faradilla, RH. Fitri; L, Mariani; Rianse, Muhammad Iqbal Kusumabaka; Libriani, Restu
HIRONO : Jurnal Pengabdian Masyarakat Vol 4 No 2 (2024): 2024 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v4i2.204

Community service activities in Barangka Village, Kapontori District, Buton Regency aim to improve the skills of farmer groups in processing purple sweet potatoes into value-added food products, namely jam and ice cream. The training, which was attended by 25 participants, was carried out to provide knowledge about the nutritional benefits of purple sweet potatoes, as well as skills in making processed products with economic value. During the activity, participants were taught the process of making purple sweet potato jam and ice cream, from processing raw materials to marketing techniques. The evaluation results showed that 98% of participants succeeded in processing purple sweet potatoes into cendol, and 96% of participants succeeded in making ice cream from the same ingredients. As many as 100% of participants said they liked both products, which shows a high level of satisfaction with this training. This training not only improves the participants' technical skills, but also encourages an entrepreneurial mind-set among farmers, so that they are able to create innovative products that can be produced

Analisis Asupan Energi, Karbohidrat, dan Serat dari Pangan Pokok di Wilayah Non Pertanian di Kota Baubau 2022 Rejeki, Sri; Faradilla, RH Fitri; Elvira, Ilian; Nadila, Nadila
Jurnal Gizi Ilmiah Vol 11 No 1 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i1.1193

Intake refers to the food and beverages consumed by an individual within a certain period. It encompasses all nutrients absorbed by the body from food and beverages sources. Adequate and balanced intake is necessary to maintain the health and well-being of the body, including sufficient energy, carbohydrates, protein, fat, vitamins, and minerals. Intake analysis helps evaluate the eating patterns of individuals or populations to support optimal nutritional needs fulfillment. This study aims to analyze the energy, carbohydrate, and fiber intake from staple foods in the non-agricultural area of Baubau City in 2022. The research involved 127 respondents residing in coastal or non-agricultural areas of Baubau City. The data collection method used was the Semi-Quantitative Food Frequency Questionnaire (FFQSQ) through direct interviews. The research findings indicate that the energy, carbohydrate, and fiber intake from staple foods in the non-agricultural area of Baubau City ranged from 20-40%, with carbohydrate intake also ranging from 20-40%, while fiber intake ranged from 0-20%. The most frequent average consumption was 3293.38 kcal/day of rice, 31.77 kcal/day of corn, 67.83 kcal/day of sweet potatoes, and 65.70 kcal/day of cassava. The conclusion of this study is that the energy, carbohydrate, and fiber intake from staple foods in the non-agricultural area of Baubau City are still insufficient. The research recommendation is for the community to pay more attention to daily nutritional intake, especially in terms of energy, carbohydrates, and fiber. The government should enhance nutritional education for the community, especially in non-agricultural areas, about the importance of consuming diverse, balanced, and appropriately portioned foods

Implementation of Problem Formulation Management in Improving the Quality of Research in Higher Education Nirmalasari, Leli; Harahap, Eka Purnama; Faradilla, Fitri
APTISI Transactions on Management (ATM) Vol 2 No 1 (2018): ATM (APTISI Transactions on Management)
Publisher : Pandawan

Basically in conducting a study there are problems that can be used as a means toachieve a goal or goal in the study. Everyone who conducts research must have their ownmethod, concept, or method in formulating the problem that is the object of the research. In thispaper will explain the techniques or ways that can be done in relation to formulating problems inresearch including determining a topic to be discussed in research, making backgroundproblems, explaining problem identification, limiting the scope of research, determiningproblems that are worthy of research, making questions in research, and determine the goals,benefits, and uses of the research. With the concept of planning and mature thinking toformulate and determine the formulation of the problem, it is expected that the research that willbe conducted will be focused and directed so that it does not extend to the discussion that is notthe topic of his research. With the formulation of this problem also the reader becomes aware ofthe results and objectives to be conveyed in a study. Therefore in this study we will discuss thesteps or ways in preparing the formulation of a problem that is good and right in order tofacilitate the implementation of a research activity.

The Effects of Sales Reports Business Intelligence on Employee Performance Aini, Qurotul; Harahap, Eka Purnama; Faradilla, Fitri
APTISI Transactions on Management (ATM) Vol 4 No 1 (2020): ATM (APTISI Transactions on Management)
Publisher : Pandawan

Abstract Selling and buying activities have been done often since long ago, and this study will be discussed about the use of technological advances, especially in the field of financial management by utilizing e-commerce. When carrying out financial data collection, staff can make recapitulation by writing each transaction in the ledger, then counting the data to be the income information. However, the process is not in tune with current technological progress, because it still use a data collection process that requires a lot of time and energy. Thus, to overcome this problem, e-commerce websites are used so that it can manage finances accurately and quickly. In this study, there are 4 (four) problems that will be overcome with 2 (two) methods, and 1 (one) solution as the answer. The advantages of e-commerce website is that it has an informative viewboard regarding financial management, which can be accessed anytime and anywhere, so it is concluded that the use of e-commerce website is able to overcome the problems found in the financial management field of Raharja Internet Cafe at Perguruan Tinggi Raharja.

Co-Authors Agustin, Nella Veby Amdani, Cici Nur Amelda Amelda Anas, Adnan Ansharullah ansharullah Ari Hastuti, Ari Ashari, Dery Aulia, Alung Magfira Ayu, Reliana Dwy Setia Bakri, Wa Ode Helmina Budy Wiryawan Bula, Muhammad Cahyani, Devi Reskita Dila, Muhammad Elvira, Ilian Fajriani Suaib, Yermia Nur Fazira, Rahmi Febriana, Elma Feren, Feren Firoh, Aji Mustaq Harahap, Eka Purnama Hartati, Lili Hasmira, Hasmira Hentihu, Idrus Hermanto Hermanto Holuke, Solodius Ibrahim, Moh Nuh Imran, Fachrin Indriany, Iin Trisni Isamu, Kobajashi T Isamu, Kobajashi Togo Iskandar Hamid, Iskandar Kadir Kadir karim, fahrul L, Mariani L, Mariani. La Karimuna Leli Nirmalasari Leomo, Sitti Lubis, Almah Marfita, Marfita Mariani L Maryati, Miya Mbay, Desri Andriani Miranti, Misra Muhammad Iqbal Kusumabaka Rianse MUHAMMAD TAUFIK Nadila, Nadila Ningsi, Alriani Nur Asyik, Nur Padillah, Delni Umy pratiwi, iin Pujan, Pujan Qurotul Aini Rahman, Siti Ayu Ramadhani, Wa Ode Sapta Restu Libriani Rina Pratiwi Pudja I. A Rina Rina Saediman, H Saenuddin, Nur Muhammad Abdillah Saputra, Ipran Saputra, Trinata Saputra, Zaldi Dwi Sari, Fenny Mustina Sari, Lilis Ratna Sari, Rani Yuspita Sarinah Sarinah Sarlina, Wa Savira, Andi Putri Intan Septiana Makhmud, Dea Ananda Siala, Muhammad Arwan Sri Rejeki Sri Rejeki Sri Wahyuni Sugiantari, Ni Wayan Tambunan, Kartini Tamrin Tamrin Tamrin, Tamrin RH Ufrianto, Ufrianto Untung Rahardja Wahid Wirawan Yuda Arjawa, I Made Adi Yundari, Yundari

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