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All Journal Dinamik SEGMEN Jurnal Manajemen dan Bisnis Reaktor Jurnal Ilmu Lingkungan Jurnal Teknik ITS JURNAL TEKNOLOGI LINGKUNGAN IPTEK The Journal for Technology and Science Jurnal Teknik Kimia JURNAL INTEGRASI PROSES ROTOR: JURNAL ILMIAH TEKNIK MESIN Jurnal Ilmiah Giga Media Mesin: Majalah Teknik Mesin Jurnal IPTEK Jurnal Ilmiah Pangabdhi Konversi Briliant: Jurnal Riset dan Konseptual AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JOURNAL OF INDUSTRIAL AND MANUFACTURE ENGINEERING Jurnal Ilmiah Universitas Batanghari Jambi BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Machine : Jurnal Teknik Mesin Tibuana : Journal of Applied Industrial Engineering WIDYABHAKTI Jurnal Ilmiah Populer International Journal of Natural Science and Engineering QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Teknik Kimia Jurnal Pengabdian Al-Ikhlas Jurnal Abdi Masyarakat (JAM) Jurnal Inovasi Teknik Kimia Jurnal ABDINUS : Jurnal Pengabdian Nusantara JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Abdimasku : Jurnal Pengabdian Masyarakat Nusantara Science and Technology Proceedings ABSYARA: Jurnal Pengabdian Pada Masyarakat International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal of Mechanical Engineering Technologies and Applications (MECHTA) Jurnal PkM (Pengabdian kepada Masyarakat) Komatika: Jurnal Pengabdian Kepada Masyarakat Jurnal Warta Desa (JWD) Jurnal ENMAP Jurnal Pengbdian Teknik Mesin Dharma: Jurnal Pengabdian Masyarakat Aceh International Journal of Science and Technology Journal of Pharmaceutical and Sciences. Madani: Jurnal Pengabdian Masyarakat dan Kewirausahaan Serambi Engineering JSSIT: Jurnal Sains dan Sains Terapan Jurnal Akademika Kimia Environation (Environmental Engineering Journal of Community Dedication) Jurnal Sains dan Sains Terapan
Erwan Adi Saputro
Chemical Engineering Department, Engineering Faculty, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
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Profit Maximization Using Simplex Method on ABC Home Industry Yekti Condro Winursito; Munirotul Aina Bin Nur Hidayah; Widya Amelia Krisnanda; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2703

Abstract

The home industry ABC daily produces cassava, yams, and tempeh chips. From preliminary observations, information is obtained that enables determining the composition of the number of units for each type of chip produced and determining the selling price of the product per unit, which is carried out based on experience while running the business. Therefore, there is no ideal way to define it. This condition requires a review of the company's profit to determine whether it is optimal or not. This research aims to determine the number of production units of each type of chip to obtain maximum profit and the efficiency of using cost and time resources. Data collection was carried out by observation and interviews. The mathematical model of the research problem is a linear program problem with three variables that can be solved by the simplex method. From the results of the data analysis, it was concluded that to obtain maximum profit. The company had to produce 74 units of cassava chips and 161 units of cassava chips without producing tempeh chips. The maximum profit is IDR 285.387 (previously IDR 247. 000), the production capital is IDR 889.613 (previously IDR 928.000) and all available time has been consumed.
Strategic Analysis of Application of The Hazard Analysis Critical Control Point on “Bite and Bite Cakes Home Industry” in Sidoarjo, Indonesia Muhammad Naufal Zhorif; Frizqa Ayu Bariqlana; Erwan Adi Saputro; Anugerah Dany Priyanto
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2713

Abstract

This study presents the analysis of a food safety management system based on Hazard Analysis Critical Point (HACCP) principles and application in the home industry. Bite and Bite Cakes is a kind of private home industry that produces commercial flour-based food baked product and was established since 2017. This business uses social media as e-commerce strategies to promote and sell their products. This study aimed to evaluate and develop the HACCP plan in small food industry from production until distribution. An interview and observation were conducted to collect the data from the owners through directly observed during the production process. Three categories of food safety hazards were founded in brownies production line, specifically at biological, physical, and chemical agents. These concluded hazards showed that several steps are categorized as potential CCP, specifically the raw material receiving, baking, and packaging. Hopefully, these assessments of food safety management system could provide and improve the food safety and quality, especially in-home industry.
Implementation Analysis of Hazard Analysis and Critical Control Points in the Traditional food “Pudak Barokah” at Small Medium Enterprise in Gresik, Indonesia Sekar Ayu Larasati; Fahimatul Ulum; Erwan Adi Saputro; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2714

Abstract

Gresik is one of the several centers of the snacks industry. In order to assure food quality and safety, analysis is required to address hazards during the production process. Pudak were made by heating coconut milk, then combined with flour, rice flour, sugar, salt, water, and pandan suji leaves. Pour heated coconut milk over the top, whisked until it is smooth and with no lumps, add cooled coconut milk and vanilla, cover the mixture in leaf wrap, and steam for one hour before serving. This study was carried out to identify and minimize hazards during the production process of pudaks (one of traditional food) and provide recommendations for establishing the Hazard Analysis Critical Control Point (HACCP) system. During the production process, there are three different kinds of possible hazards: biological, physical, and chemical. The Critical Control Point (CCP) might be acknowledged, allowing for a comprehensive implementation of the HACCP. In this publication, the dangers of CCP were analyzed along with suggestions for reducing them.
Analysis of Combustion Temperature on Specific Fuel Consumption (SFC) of Diesel Engines Using B100 and B20 Fuel in the Long Term Wiliandi Saputro; Muhammad Ikhsan; Erwan Adi Saputro; Wahyu Dwi Lestari; Luluk Edahwati; Ahmad Khairul Faizin; Sutiyono; Ndaru Adyono; Tria Puspa Sari; Radissa Dzaky Issafira
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2716

Abstract

Indonesia is one of the largest palm oil-producing countries globally, with a production value of 40 million tons by 2020. Biodiesel is one of the alternative energy sources that can be processed from palm oil. Diesel engines can directly use biodiesel as a fuel. Biodiesel has distinct characteristics from diesel; thus, it will affect performance and other things on the engine. In this research, diesel engine performance tests were carried out, including specific fuel consumption (SFC), cylinder head temperature, cylinder block, and exhaust pipe, with a test time of 300 hours. This research aims to determine the effect of the cylinder head, cylinder block, and exhaust pipe temperatures on SFC using two different fuels, i.e., B100 and B20. Based on the test results, the average cylinder head, cylinder block, and exhaust pipe temperatures on the B100 engine are 136 oC, 130 oC, and 257 oC. As for the B20 engine's cylinder head, block, and exhaust pipe temperatures are 139 oC, 132 oC, and 264 oC. Engine with B100 fuel obtained SFC of 0.317 kg/kW.hour and engine with B20 fuel obtained SFC of 0.276 kg/kW.hour. In general, the combustion temperature in the cylinder head affects the increase in SFC in both engines with different fuels; the higher the combustion temperature in the cylinder head, the higher the SFC is. Engines with B100 fuel have a higher SFC value than B20 fuel, which is influenced by the higher viscosity and density values; thus, the droplets from the fuel atomization process become larger when compared to fuels with lower viscosity and density values. The graph analysis shows that the cylinder block temperature graph on the B100 and B20 fueled engines decreases between temperatures of 133-134 oC, then inflates with the increase in specific fuel consumption. The higher temperature compared to the B100 fuel engine makes the fuel undergo complete combustion when injected into the combustion chamber due to atomization or very fine droplets burning completely. The cylinder block temperature chart on the B100 and B20 fueled engines has a very significant trend difference. B100 engines tend to experience a decreasing trend in temperature along with an increase in SFC, while B20 engines tend to experience an increasing temperature trend along with an increase in SFC.
Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process A.R. Yelvia Sunarti; Moch Akbar Munin Putra; Moh Nur Fuadzi; Erwan Adi Saputro; Ika Nawang Puspitawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2744

Abstract

Food safety issues are still an important issue in the food sector in Indonesia and need special attention in food control programs. Therefore, it is necessary to improve the quality and safety of the products produced by developing a food safety assurance system in the form of a Hazard Analysis and Critical Control Point (HACCP). HACCP is a food safety assurance system in the form of a systematic approach to identifying hazards and put in place control systems to prevent them. One of the important reasons for implementing the HACCP system in the food industry is because the ingredients used during the production process have the possibility of contamination that can harm consumers. Cu's Chicken Crispy is a small industry that produces food. His party wants to implement a Hazard Analysis Critical Control Point (HACCP) management system to improve product quality assurance. This study aims to identify hazards related to the production aspects (raw materials, packaging, and processes) of Cu’s Chicken Crispy and determine the CCP related to the production of Cu’s Chicken Crispy. This study conducted a direct interview with the owner and made a direct visit to Mrs. Cu's food stall. In this study, it was found that there is a significant potential danger to chicken meat raw materials. At the stage of the production process that falls into the category of salting, draining and packaging refer to CCP.
Analysis of Hazard Analysis Critical Control Point in the Serabi Solo Shop Ika Nawang Puspitawati; Laili Mabrur Rohma; Ahmad Thobroni Akbar; AR Yelvia Sunarti; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2745

Abstract

Food is a basic human need. so that food hygiene needs to be considered so that it does not have a negative impact on human health. Many kinds of food are sold outside, such as regional food. To find out the critical point of food, it is necessary to study literature, observations and interviews with small industries. The purpose of this reaserch is to identify the preparation of HACCP (Hazard Analysis Critical Control Point) application on small industries, which is Serabi solo shop. From the observations made, a critical point hazard analysis will be carried out starting from the preparation of the Serabi solo material to packaging. The results show that the Serabi solo shop had 34.78% Prerequisite Programs. So the Serabi solo shop need more improvement to meet the standards of food safety management.
Mass Balance Analysis of Carbon Black Production from Waste Polyethylene Terephthalate (PET) Apridio Faiz An Nabil; Irsya Emilia Putri; Wiliandi Saputro; Erwan Adi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2746

Abstract

Carbon black is an important member of the family of industrial carbons. Carbon black is defined as a black substance in the form of a powder or granule. One form of innovation in the manufacture of carbon black is by using Polyethylene Terephthalate (PET) plastic waste as an effort to be able to help overcome the problem of waste accumulation in Indonesia. In addition, it can also be used as an effort to meet the needs of industrial raw materials and the problem of dependence on imports of carbon black raw materials in Indonesia. This study aims to observe the manufacture of carbon black from Polyethylene Terephthalate (PET) plastic waste with a mass balance. The manufacture of carbon black consists of a plastic waste collection process, washing, drying, size reduction, carbonization process, reduction and uniformity of carbon black size. The process of making carbon black uses 1.5 kg of plastic waste Polyethylene Terephthalate (PET) as the starting material and produces 551.7 so we get the percent of yield black carbon production is 36.78%.
Design of Hazard Analysis Critical Control Point (HACCP) in Rendang Padang Restaurant Erwan Adi Saputro; Moh. Nofianto; Arbiter Khalida Bramanta; A.R. Yelvia Sunarti
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2753

Abstract

Food safety and nutrition will determine the degree of health. Many restaurants sell various types of food but not yet known whether the food served is safe or not. One of the typical foods from Padang restaurants is rendang. The cooking process of rendang needs a long time, so rendang is made in large quantities. It causes rendang to experience storage long enough that it can trigger bacterial growth. Therefore, HACCP is needed to prevent food contamination. This study aims to determine the design of HACCP in rendang padang restaurant. This research used survey and direct interview methods with the owner to determine the design and implementation of HACCP. Based on the analysis, show that the formulation of the HACCP stages shows that the main points of Critical ingredients are spices and coconut milk, receipt and preparation of raw materials, preparation of equipment used, cooking process, storage, and distribution. Corrective action that can be taken is to return raw materials and provide advice to the seller and always clean. From the results of bacterial testing on rendang, it meets the requirements of SNI 7474:2009. Padang restaurant entrepreneurs are advised to choose suppliers of raw materials implement a food safety system and apply personal hygiene and food sanitation hygiene
Analysis of Combustion Temperature on Specific Fuel Consumption (SFC) of Diesel Engines Using B30 Fuel in the Long Term Performance Erwan Adi Saputro; Wiliandi Saputro
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2754

Abstract

The world's energy keeps continuing to increase, meanwhile, the fossil energy used creates emissions problems and long-term dependence. Therefore, it is necessary to diversify energy to new and renewable energy. Especially to replace fossil energy whose availability is reducing. One alternative energy that has the potential to continue to be developed is biodiesel. Indonesia is currently one of the largest palm oil-producing countries in the world with a total production of 40 million tons by 2020. Biodiesel can be used directly without having to modify the combustion chamber of a diesel engine. However, the use of biodiesel, especially B30 (30% biodiesel + 70% diesel mixture) which is currently used in Indonesia, must receive special attention for the effects if applied to diesel engines in the long term. Therefore, the purpose of this study is to analyze the use of B30 on the performance of the diesel engine produced with a test time of 200 hours of operation. This study uses an experimental method, with a loading using a 4000 Watt halogen lamp. Engine rotational speed is kept constant at 2200 RPM and measurement of fuel consumption per unit time using a burette. Fuel consumption was measured using a manual technique with a 20 ml capacity burette, while the time the engine spent fuel was measured using a stopwatch. Based on the test results, the average power and torque values ??produced by the B30 engine are 4.45 kW and 12.54 N.m. Meanwhile, the value of specific fuel consumption and average thermal efficiency produced is 0.28 kg/kW.hour and 29.43%. Performance changes in diesel engines can be influenced by several factors including the calorific value of the fuel and the viscosity value of the B30 fuel used.
PROSES PRODUKSI AMONIUM NITRAT DAN KEGUNAANNYA : REVIEW Erwan Adi Saputro; Yuniar Dwi Lestari
Jurnal Inovasi Teknik Kimia Vol 7, No 2 (2022)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v7i2.7019

Abstract

Amonium nitrat dengan rumus kimia NH4NO3 merupakan senyawa kimia berupa padatan berwarna putih yang larut dalam air. Amonium nitrat memiliki peranan penting di dunia, amonium nitrat dikenal sebagai penyusun bahan peledak yang digunakan sebagai pertahanan atau konstruksi sipil, penggalian dan insdustri pertambangan. Selain itu sebagian besar pengaplikasiannya adalah sebagai fertilizer dalam pertanian atau sebagai pupuk. Indonesia merupakan negara agraris yang terdapat banyak pertanian dan perkebunan, selain itu pertambangan di Indonesia juga sedang meningkat. Ada beberapa macam proses yang digunakan untuk memproduksi amonium nitrat. Studi literatur ini bertujuan untuk dapat memilih proses produksi yang dinilai paling efektif dan efisien dengan kekurangan yang sangat minim. Hasil dari studi literatur, proses stengel merupakan proses yang paling sederhana yang bisa menghasilkan amonium nitrat dengan kemurnian produk yang cukup tinggi.
Co-Authors A.R Yelvia Sunarti A.R Yelvia Sunarti Abdul Aziz Achmad Baizuny Achmad Chumaidi, Achmad Achmad Rizaldi Achmad Rizaldi Afida Kartika Sari Ahmad Khairul Faizin Ahmad Rizaldi Ahmad Rizaldi Ahmad Thobroni Akbar Aiman A. Bobsaid Aiman Anas Bobsaid Ainurrohmah, Syafika Al Furkhon, Arif Alfarizi, M. Vurqon Anastasia, Bella Wanda Andre Yusuf Trisna Putra Andyas Mukti Pradanarka Anugerah Dany Priyanto Anugerah Dany Priyanto Apridio Faiz An Nabil Aprilina Purbasari AR Yelvia Sunarti AR Yelvia Sunarti AR Yelvia Sunarti Arbiter Khalida Bramanta Ardika Nurmawati Ardika Nurmawati Ardika Nurmawati Ardika Nurmawati Ardika Nurmawati Ardika Nurmawati, Ardika Arif Al Furkhom Arifin, Ahmad Zaenal Arifin, Ahmad Zaenal Arista Pratama Arista Pratama Arya Mustofa Aryogani, Fajar Auliya Ichda Bandung Arry Sanjoyo Bella Wanda Anastasia Bellani Yunfa Winata Billah, Mu’tasim Billah, Mu’tasim Bintang Bayu Cezarridfalah Bobsaid, Aiman Anas Chaerani, Novika Cahya Chamida, Rida Defri, Ifwarisan Dendy Raditya Dendy Wahyu Raditya Dessy Ariyanti Dessy Ariyanti Devita Salsa Gunawan Dewi Novita Rachmayani Dewi, Dwi Kirana Ika Candra Dhining Ayu Djatmiko, Faiz Putra Dwi Sukma Donoriyanto Dwi Sukma Donoriyanto Efendi, Elene Afrisia Effendi, Anggi Aulia Putri Elene Afrisia Efendi Elene Afrisia Efendi Elsa Rosyidah Elsa Sabrina Agustia Putri Endang Pudji Widjajati Eristya Maya Safitri Erliyanti, Nove Kartika Erza Anggara Verbiawan Fadhilah, Rahadyan Itsar Fahimatul Ulum Faiz Putra Djatmiko Farafi, Nafisah Faris Harditya Purnama Fathoni, Nur Alif Iqbal Fawwaz Rafi D Febriansyah, Harris Fransisca Asteria Nandra Febiola Frizqa Ayu Bariqlana Gelar Panji Gemilar Hafid Syaifullah Handy, Febry Widiatniko Heru Wuryanto, Didiek Iffad Rakhmanhuda Ifwarisan Defri Ifwarisan Defri Ika Favia Anggraeni Ika Favia Anggraeni Ika Nawang Puspitawati Imaya M. Nurjannah Imaya M. Nurjannah Intania Widyantari Kirana Iqbal Mahendra Iqbal Mahendra Irawan, Rayesha Yuda Irsya Emilia Putri Islami, Mega Cattleya P.A Islamiyah, Syuaibatul Jalil, Mohd Jumain Juwana, Krishna Rahmad Ketut Sumada Caecillia Pujiastuti Kurniati, Ely Kurniawan, Moh Nawawi Kusuma, Meidina R. Laili Mabrur Rohma Laksminingsih, Arieanthi Latif, Ahmad Sofwan Lesdantina, Dina Lia F. Ramadhani Limbong, Fajar H. Luckyana Aini Luckyana Aini Luky Natasha Luluk Edahwati Lutfiananda, Delfian M. Rifki Ramjani M. Vurqon Alfarizi Mardiansyah, Yuda Eka Masykuri Latief Masykuri Latief Meidina R. Kusuma Meisy C. Hutabarat Meisy Cruisyta Hutabarat Melita, Lusia Nada Moch Akbar Munin Putra Moch Tutuk Safirin Mochamad Dhani Dharmawan Moh Nur Fuadzi Moh. Nofianto Mohammad Arriza Novan Tahta Aunillah Mr. Sutiyono Mu'is, Yusup Fatkhul Mu'tasim Billah Muchammad, Raka Selaksa Charisma Muhammad Abdus Salam Jawwad Muhammad Faisal Fadhil Muhammad Faishal Ma’arif Muhammad Ikhsan Muhammad Naufal Zhorif Munirotul Aina Bin Nur Hidayah Murti, Restu Hikmah Ayu Mutasim Billah Mutasim Billah Mutiara Mei Susanti Nadzifah, Novia Nandini, Atika Nazua, Hanani Ndaru Adyono Nerissa Arviana Nerissa Arviana Ni Ketut Sari Noor Ariefandie Febrianto Nopiyanti, Wiwin Novan Sandhi Pradana Noviani, Siti Alya Novita Indahyani Nugraha, Reva Edra Nugroho, Sutra Amelia Nur Alif Iqbal Fathoni Nur Annisa NUR FITRI MIDAYOGA, DIAH Nurhediana, Silvana Dwi Nurjaya, Luh Asri Ningsih Widhi Nurmawati, Adika Panjaitan, Renova Pinandita, Indrawan Praja, Delphy Y. A. Pratama, Arista Pratiwi, Annisa Kurnia Priambodo, Melandy Dwi Puspitasari, Indah Maharani Puspitawati, Ika N. Putra, Andre Yusuf Trisna Putri Ambarwati Putri Anggraini, Putri Putri, Nabilah Pratama Rachmad Ramadhan Yogaswara Rachmad Ramadhan Yogaswara Rachmad Ramadhan Yogaswara Rachmad Ramadhan Yogaswara Rachmad Ramadhan Yogaswara Rachmad Yogaswara Radissa Dzaky Issafira Ramadhani, Lia F. Ramjani, M. Rifki Rasendriya Putra Ratna Yulistiani Renova Panjaitan Renova Panjaitan Retno Widyastuti Retno Widyastuti, Retno Reva Edra Nugraha Rina Yulianti Rohmah, Aisyah Alifatul Zahidah Romalawati, Meiswita Rus Indiyanto Safirin, Moch Tutuk Sani Sani Sanjoyo, Bandung Arry Santi, Sintha Soraya Saputra, Ananda Dimas Mukti Bayu Sekar Ayu Larasati Sholeha, Novia Amalia Silvana Dwi Nurherdiana Sri Winarti SRIE MULJANI Sunarti, A.R Yelvia Syafitri, Miranda Dwi Syah Ruddin Nur Hidayat Tahan Aprijal Simamora Tahan Aprijal Simamora Tahan Simamora Tikat Deri Agratiyan Titi Susilowati Titi Susilowati Tria Puspa Sari Trianna, Nurul Widji Utama, Hilmy Ghani Wahyu Dwi Lestari Wei Gao Wening Bekti Kusumaningrum Widiya Ningrum Widjajati, Endang Pudji Widya Amelia Krisnanda Wiliandi Saputro Wiliandi Saputro Wiliandi Saputro Wiliandi Saputro Wiliandi Saputro Winursito, Yekti Condro Wira Yudha Nuswantoro Wiwin Nopiyanti Yekti Condro Winursito Yekti Condro Winursito Yogaswara, Rachmad Ramadhan Yogaswara, Rachmad Ramadhan Yoghaswara, Rachmad Ramadhan Yuniar Dwi Lestari Zuhriah Mumtazah