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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Pengolahan Pangan Conference on Innovation and Application of Science and Technology (CIASTECH) Abditani : Jurnal Pengabdian Masyarakat MONSU'ANI TANO Jurnal Pengabdian Masyarakat ZIRAA'AH MAJALAH ILMIAH PERTANIAN Buletin Palma Mediagro AGROTEKBIS: Jurnal Ilmu Pertanian Agroland: Jurnal Ilmu-ilmu Pertanian AGROLAND: The Agricultural Sciences Journal

Abdul Rahim

Agrotechnology Study Program At The Faculty Of Agriculture, Tadulako University

Author-ID : 1459256

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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KARAKTERISTIK FISIKOKIMIA PATI AREN ASETAT YANG DIPRODUKSI PADA BERBAGAI JUMLAH PATI yunita, Haerina; Rahim, Abdul; Rahmatu, Rostiati Dg
AGROTEKBIS Vol 6, No 4 (2018)
Publisher : AGROTEKBIS

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The research objective was to determine the physicochemical characteristics of acetylated arenga starches produced in varying amounts of starch. Modification of arenga starch with treatment of starch at 50, 200, 350, 500, 650, 800 and 950 g by adding distilled water as much as 112.5; 450; 787.5; 1.125; 1,462; 1,800 and 2,137 mL respectively, stirred using a magnetic stirrer for 60 minutes. Then added acetic anhydride 15%(v/w) at pH 8 were added 3% NaOH solution. Then added a solution of 0.5 M HCl to pH 4.5 to stop the reaction.Further starch precipitated and washed with distilled water two to three times and one time 75% ethanol, starch and then oven-dried at 50 ° C for 12 hours. Variable research of acetylated arenga starches include acetyl percent and a degree of substitution (DS), water holding capacity and oil holding capacity (WHC and OHC), swelling power and solubility, emulsion stability and viscosity. Results of research on acetyl percent (4.28%) and the degree of substitution (0.17). Physicochemical characteristics of acetylated arenga starches WHC (1.71 g / g), swelling power (36.40 g / g), solubility (1.32%) and emulsion stability (100.00%) higher than the native arenga starch while OHC (2.05 g/g) and viscosity (2933 Cp) with native starch is higher than the acetylated arenga starches. Then, on the characteristics of acetylated arenga starches can be applied to the food product as a functional food.

KAREKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE JAGUNGPADA RASIO PATI JAGUNG DENGAN TEPUNG TERIGU A. Lanyala, Ilham; Rahim, Abdul; Samudin, Sakka
AGROTEKBIS Vol 6, No 5 (2018)
Publisher : AGROTEKBIS

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Noodles is one of the most popular carbohydrate-rich food products in Indonesia which is often used as an alternative staplefood.Noodle products have been produced using wheat flour as its their main raw material. However, some of it can be substituted with corn starch as it can provide very high nutrient content such as carbohydrates,etc. The objective of this research was to determine the optimal formulation of dry noodle made from mixture of corn starch andwheat flourwhich has good physicochemical characteristic in various ratios and to determine the level of panelist acceptance to the dry noodle organoleptic properties.The noodles were analyzed for their water content,ash content,swelling power,cooking loss, water holding capacity (WHC) and oil holding capacity (OHC), and organoleptic properties (color, flavor, taste).This study used a Completely Randomize design with the treatments were the formulation ratio of corn starch and wheat flour i.e. 100:0; 90:10; 80:20; 70:30; 60:40; 50:50;40:60 and 30:70.The results of this study indicated that WHC, OHC, swelling power , cooking loss, moisture content, and ash content of the dry corn noodles tended to increase with the decrease of corn starch, but the value of the sensory properties test data has a tendency to increase as the corn starch reduced. Themixture of corn starch and wheat at the ratio of 40: 60 resulted in the most optimal physicochemical characteristics as well as the most preferred noodle by the panelists.

SINTESIS DAN KARAKTERISASI BIOPLASTIK BERBASIS PATI SAGU (Metroxylon sp) Imran, Yuniarti L.; Hutomo, Gatot S.; Rahim, Abdul
AGROTEKBIS Vol 2, No 1 (2014)
Publisher : AGROTEKBIS

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Tujuan umum penelitian ini adalah modifikasi sintesis dan karakteristik bioplastik berbasis pati sagu dengan asam asetat dan gliserol. Karakterisasi bioplastik meliputi laju transmisi uap air (WVTR), kemampuan menahan air (WHC), kemampuan menahan minyak (WHC), kekuatan tarik, pemanjangan, kristalinitas, spektra molekul oleh FT-IR dan biodegradasi. Penelitian ini menggunakan 8 kombinasi perlakuan meliputi 4,4%, 5%, 5,5%, 6,2%, 4,3%, 4,9%, 5,3% dan 6,1%. Hasil analisis menunjukkan bahwa perlakuan dengan penambahan asam asetat dan gliserol telah meningkatkan sifat fisik dan mekanik bioplastik. Hasil analisis laju transmisi uap air (WVTR) berbeda nyata pada perlakuan 6,1%, 5% dan 4,3% (penambahan asam asetat + gliserol). Hasil WVTR terbaik pada perlakuan 6,1% (penambahan asam asetat 10 mL + gliserol 3 mL) dengan nilai 5,28 g/m2.jam, hasil analisis ketebalan 0,021 cm, kekuatan tarik 3,72 MPa, pemanjangan 16,65%, kristalin 14,39%. Hasil analisis FT-IR menunjukkan bahan kimia pada gugus fungsi terjadi kemiringan gugus ?OH yang diduga akibat adanya reaksi antara molekul biopolimer dengan asam asetat dan gliserol. Hasil analisis menunjukkan bioplastik berbasis pati sagu dengan bahan asam asetat dan gliserol dapat terdegradasi secara alami dengan media pasir dan mikroba EM4 selama 24 hari.

Karakteristik Fisikokimia Pati Aren Asetat Fosfat pada Berbagai Konsentrasi Natrium Trimetafosfat dan Tripolifosfat [Physicochemical Characteristics of Phosphate Acetate Arenga Starch on Various Concentrations of Natrium Trimetaphosphate Tripolyphospha] Rahim, Abdul; Sukmawati, Sukmawati; Kadir, Syahraeni; Jusman, Jusman; Rahmi, Rahmi; If'all, If'all
Buletin Palma Vol 20, No 2 (2019): Desember 2019
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bp.v20n2.2019.119-125

The use of native arenga starch is limited, therefore modification is needed. The objectives of this study was to obtain the optimum concentration of mixed sodium trimetaphospate (STMP) and sodium tripolyphospate (STPP) ratio in the acetylated-cross linked combination that based on the physicochemical characteristics of the modified arenga starch. The study was conducted in March-August 2018 at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University Palu, Central Sulawesi. This research was compiled using a Completely Randomized Design (CRD) consisting of seven levels of treatment and repeated three times, 21 experimental units in total. The treatments used were native arenga starch and concentration of mixed STMP:STPP (99:1). The level of treatment used were 2%, 4%, 6%, 8%, 10% and 12%. Analysis variables included viscosity, emulsion separation volume, water and oil holding capacity, swelling power and solubility. The results showed that the best concentration of STMP and STPP ratio was 2%. The physicochemical characteristics produced in viscosity, swelling power, and solubility of starch phosphate acetate arenga starches were smaller than native arenga starch. However, in the emulsion separation volume, water and oil holding capacity of phosphate acetate arenga starches are greater than native arenga starch. Viscosity and solubility of phosphate acetate arenga starches increase as the concentration of STMP and STPP ratios is rising. However, the emulsion separation volume, water holding capacity, oil holding capacity and swelling power decrease concentration of the mixed STMP and STPP ratios is rising.ABSTRAKÂ Penggunaan pati aren alami masih terbatas, sehingga perlu dilakukan modifikasi. Penelitian ini bertujuan untuk mendapatkan konsentrasi campuran rasio Natrium Trimetafosfat (NTMF) dan Natrium Tripolifosfat (NTPF) yang optimum pada kombinasi asetilasi-ikat silang berdasarkan karakteristik fisikokimia pati aren hasil modifikasi. Penelitian dilaksanakan pada bulan Maret-Agustus 2018 di Laboratorium Agroindustri, Fakultas Pertanian Universitas Tadulako Palu, Sulawesi Tengah. Penelitian ini disusun dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tujuh taraf perlakuan dan diulang sebanyak tiga kali sehingga terdapat 21 unit percobaan. Perlakuan yang digunakan berupa pati aren alami dan konsentrasi campuran rasio NTMF:NTPF (99:1). Adapun taraf perlakuan yang digunakan yaitu 2%, 4%, 6%, 8%, 10% dan 12%. Variabel analisis meliputi viskositas, volume pemisahan emulsi, daya menahan air dan minyak, daya mengembang dan kelarutan. Hasil penelitian menunjukkan bahwaÂ konsentrasiÂ rasio NTMF dan NTPF yang terbaik adalah 2%. Karakteristik fisikokimia yang dihasilkan pada viskositas, daya mengembang, dan daya kelarutan pati aren asetat fosfat lebih kecil dibandingkan pati alami. Namun pada volume pemisahan emulsi, daya menahan air dan minyak memiliki pati aren asetat fosfat lebih besar dibandingkan pati alami. Viskositas dan daya kelarutan pati aren asetat fosfat meningkat seiring meningkatnya konsentrasi rasio NTMF dan NTPF. Namun pada volume pemisahan emulsi, daya menahan air, daya menahan minyak dan daya mengembang menurun seiring meningkatnya konsentrasi campuran rasio NTMF dan NTPF.

UPAYA PENINGKATAN PENDAPATAN PETANI JAHE MERAH MELALUI PENGOLAHAN JAHE MERAH MENJADI SARABBA INSTAN PADA SITUASI PANDEMI COVID-19 Made Antara; Abdul Rahim; Made Krisna Laksmayani Antara; Dewi Sartika Laurencia Br Manurung
MONSU'ANI TANO Jurnal Pengabdian Masyarakat Vol 4, No 2 (2021)
Publisher : Universitas Muhammadiyah Luwuk

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32529/tano.v4i2.1230

Minuman jahe merah bermanfaat untuk membantu menjaga imunitas tubuh di masa pandemi Covid-19 seperti saat ini. Desa Posona merupakan salah satu sentra produksi jahe merah di Kecamatan Kasimbar Kabupaten Parigi Moutong. Permasalahan yang dihadapi Kelompok Mekar Tani Desa Posona adalah bertumpuknya produksi jahe merah yang berdampak pada nilai jual yang rendah, sehingga mengakibatkan rendahnya pendapatan yang diperoleh. Kegiatan pengabdian meliputi persiapan, pelatihan (kerja praktek), serta pendampingan dalam pengolahan jahe merah menjadi Sarabba instan. Tujuan dari pengabdian kepada masyarakat yang dilakukan ini adalah untuk membantu Kelompok Mekar Tani Desa Posona dalam upaya peningkatan pendapatannya melalui diversifikasi produk jahe merah menjadi sarabba instan. Kegiatan pengabdian ini membuka wawasan anggota kelompok tani dalam upaya meningkatkan pendapatannya.

PENGARUH KONSENTRASI SODIUM TRIMETAPHOSPATE DAN SODIUM TRIPOLYPHOSPAT TERHADAP KARAKTERISTIK KIMIA PATI AREN MODIFIKASI Abdul Rahim; Jugni Hadiustri Agape; Muhammad Fawzul Alif Nugroho; Syahraeni Kadir; Jusman Jusman; Usman Made; If'all If'all
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8870

The utilizing of arenga starch is still limited in its use in the food or non-food industry, because it needs to be dual modified. The dual modification that has been done is acetylation and phosphorylation in various ratios of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP). The objectives of the study was to obtain an concentrations of STMP/STPP (99: 1, b / b) ratio which based on chemical characteristics at phosphate acetylated arenga starches (PAAS). The treatment used in this study consisted of dual modification of acetylation and phosphorylation using at different concentration of STMP / STPP ratio of 2%, 4%, 6%, 8%, 10%, and 12%. Observation parameters were acetyl percent, substitution degree (DS), phosphate content, moisture content, starch content, amylose content and ash content. The results showed that the best concentration of STMP / STPP ratio was 6% because it was produced PAAS with the highest percent acetyl and DS 10.52% and 0.48 respectively. PAAS water content is lower than native arenga starch. Pospor, starch and amylose content have been relatively constant after dual modification. PAAS ash content increases with increasing concentration of STMP / STPP ratio. The dual modification process would improve the chemical properties of the resulting modified starch.

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK Asnani Asnani; Abdul Rahim; Ifall Ifall
AGROINTEK Vol 13, No 1 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i1.4918

This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle. A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference

Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.

PEMBERDAYAAN MASYARAKAT DALAM DIVERSIFIKASI PENGOLAHAN KAKAO TERPADU MELALUI PENDAMPINGAN MAHASISWA KKN-PPM DI KECAMATAN AMPIBABO KABUPATEN PARIGI MOUTONG Abdul Rahim; Gatot Siswo Hutomo; Ponirin Ponirin
Jurnal Abditani Vol. 1 No. 1 (2018): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v1i0.6

Pengolahan kakao terpadu merupakan suatu sistem yang menggabungkan kegiatan pengolahan kakao secara menyeluruh, sehingga diharapkan dapat menjadi salah satu solusi alternatif bagi peningkatan kesejateraaan masyarakat serta pengembangan desa secara terpadu, bagi masyarakat di Kecamatan Ampibabo.Pelaksanaan pengolahan kakao terpadu melalui kuliah kerja nyata pembelajaran pemberdayaan masyarakat (KKN-PPM) dilaksanakan di Desa Tolole, Toga dan Tanampedagi Kecamatan Ampibabo Kabupaten Parigi Moutong. Program KKN-PPM bertujuan untuk pemberdayaan masyarakat petani dalam penegelolaan tanaman kakao dan mengembangkan pengolahan kakao terpadu. Target khusus adalahmeningkatkan pengetahuan dan keterampilan masyarakat sasaran terkait pengolahan kakao terpadu secara berkelanjutan serta meningkatkan partisipasi masyarakat dalam kegiatan pembangunan dan pengembangan desa berbasis tanaman kakao. Untuk mencapai tujuan dan target tersebut, akan dilakukan pemberdayaan masyarakat khususnya bagi kelompok sasaran masyarakat petani kakao. Program KKN-PPM dilakukan melalui pendampingan mahasiswa KKN UNTAD sebanyak dua kali angkatan yaitu angkatan 80 dan 81.Hasil program kerja angkatan 80 meliputi pembuatan bokashi dari kulit dan daun kakao secara berkelanjutan dilahan perkebunan kakao, pembuatan pakan ternak dari kulit kakao, pemuatan teh dari daun kakao dan penerapan teknologi fermentasi biji kakao. Hasil program kerja KKN angkatan 81 diantaranya teknologi pengolahan biji kakao menjadi bubuk coklat, pasta cokelat dan lemak cokla serta olahan produk lainnya seperti eskrim berbagai bentuk dan varian rasa, minuman cokelat dan silverquin berbagai varian bentuk dan isi. Program kerja tersebut telah dilaksanakan secara berkelanjutan dan masyarakat petani memiliki keterampilan dalam pembuatan bokashi untuk pupuk perkebunan kakao, dapat membuat pakan ternak dan melakukan fermentasi biji kakao. Teknologi pengolahan biji kakao menjadi aneka produk olahan kakao yang telah dilatihkan pada masyarakat petani sangat bermanfaat untuk menciptakan usaha bisnis pertanian berbasis kakao sehingga dapat meningkatkan pendapatan petani.

MODEL PEMBERDAYAAN MASYARAKAT DALAM PENGELOLAAN KAKAO SECARA TERPADU MENUJU DESA SENTRA KAMPUNG KAKAO MELALUI PROGRAM PENGEMBANGAN DESA MITRA DI KECAMATAN AMPIBABO KABUPATEN PARIGI MOUTONG Abdul Rahim; Gatot Siswo Hutomo; Shahabuddin Shahabuddin; Farid Farid
Jurnal Abditani Vol. 2 No. 2 (2019): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Provinsi Sulawesi Tengah merupakan penghasil kakao terbesar di Indonesia dan oleh karena itu, kakao ditetapkan sebagai salah satu komoditas unggulan daerah Provinsi Sulawesi Tengah.Program Pengembangan Desa Mitra (PPDM) merupakan Model Pemberdayaan Masyarakat Dalam Pengelolaan Kakao Secara Terpadu Menuju Sentra Kampung Kakao melalui PPDM di Kecamatan Ampibabo Kabupaten Parigi Mourong.PPDM bertujuan untuk meningkatkan pengembangan Usaha Mikro Kecil Menengah (UMKM) mitra untuk peningkatan keberdayaan mitra.Ada dua mitra yang terlibat pada program PPDM adalah Mekar Jaya Kakao Tanampedagi dan Mekar Indah Tanampedagi yang keduanya berada di Desa Tanampedagi Kecamatan Ampibabo Kabupaten Parigi Moutong Propinsi Sulawesi Tengah.Pelaksanaan program akan dilakukan selama 3 (tiga) tahun dengan melibatkan 3 (tiga) dosen yang memiliki kepakaran multidisiplin meliputi ilmu perbenihan, ilmu hama dan penyakit tanaman, teknologi pengolahan hasil pertanian dan ilmu manajemen yang akan menangani semua permasalahan mitra dari aspek pengelolaan perkebunan kakao menuju sentra kampung kakao. Setiap tahun, pelaksanaan kegiatan dilakukan selama 12 bulan dengan rincian 1 bulan persiapan, 10 bulan pelaksanaan kegiatan utama, dan 1 bulan untuk pelaporan. Hasil PPDM pada tahun pertama (2019) tahap 70 % adalah telah dilakukan penyuluhan, pelatihan, praktek dan pendampingan pada kegiatan yang telah disepakati dengan mitra diantaranya teknologi pembibitan tanaman kakao, teknologi pembuatan pupuk organik dengan menggunakan limbah kakao (daun dan kulit kakao), teknologi pembuatan pestisida nabati menggunakan bahan-bahan disekitar perkebunan dan teknologi pemangkasan dan kebersihan perkebunan tanaman kakao, teknologi fermentasi biji kakao. Program kerja PPDM tersebut telah dilaksanakan dan masyarakat petani kakao memiliki keterampilan dalam proses pembibitan, pembuatan bokashi untuk pupuk perkebunan kakao, cara pembuatan pestisida nabati dan cara pemangkasan yang baik untuk meningkatkan produksi tanaman kakao serta cara fermentasi untuk menghasilkan biji kakao yang berkualitas.Masyarakat dan mitra memiliki partisipasi yang tinggi dalam pelaksanaan program karena mereka membutuhkan pengetahuan dan keterampilan yang terkait dengan pengelolaan perkebunan kakao secara menyeluruh.

Co-Authors A. Lanyala, Ilham Abd Hamid Abdul Halid ADHI SAPUTRA Adhi Saputra Akbar Akbar Amalia Noviyanty Andri Anggraeni Dwi Pangesti Arifuddin Lamusa Asnani Asnani Asrawaty Asrawaty Asrawaty, Asrawaty Asriani Hasanuddin Baharuddin Baharuddin Chitra Anggraeni Salingkat Chitra Anggriani Salingkat Chitra Anggriany Salingkat Delfrin Poliwa Diky Gunawan Suwiryono Diky Gunawan Suwiyono Eko Priyantono Eko Rusmanto Farid Farid Gatot S. Hutomo Gatot S. Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Haryadi Haryadi Haryadi Haryadi Herlianti Herlianti Herwanto Wasmun Hidayat, Alif I Kadek Agus Heriawan I Nyoman Partayasa If'all, If'all Ilham A. Lanyala Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Khusnul Hatimah Korompot, Siti Maimuna Laurencia Br. Manurung, Dewi Sartika Made Antara Made Krisna Laksmayani Made Tangkas Mappiratu Mappiratu Minarny Gobel Minarny Gobel Moh. Darwis Mohammad Deden Muh. Misbahul Munir Muhammad Fawzul Alif Nugroho Muhardi Muhardi Munir, Muh. Misbahul Naomi Uli Arta Siagian Nur Alam Nur Alam Nur Alam Nur Alam Partayasa, I nyoman Ponirin Ponirin Ponirin Ponirin Ponirin Pratiwi Pratiwi Pratiwi, Yuliani Putri Andini Rahmat Muhajir Rahmi, Rahmi Rizal Rizal Rizal Rizal Rizki Anandar Rosmianti Rostiati Dg Rahmatu Rusmanto, Eko Sakka Samudin Shahabuddin Saleh Siti Maemunah Sri Ayu Sukisman Abdul Halid Sukmawati, Sukmawati Syahraeni Kadir Syahreni Kadir Syamsuddin Laude Syamsudin laude Umar Santoso Usman Made Victoryos Metoli Wasmun, Herwanto Yudha Kurniawan Yuliani Pratiwi Yuniarti L. Imran yunita, Haerina

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