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All Journal Jurnal Peternakan Sriwijaya Jurnal Veteriner Jurnal Ilmu dan Teknologi Hasil Ternak Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Peternakan Indonesia Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Aceh Journal of Animal Science Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Tropical Animal Science Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) METIK JURNAL To Maega: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Behongang Jurnal Abdi Insani Jurnal Computer Science and Information Technology (CoSciTech) Perbal : Jurnal Pertanian Berkelanjutan Jurnal Peternakan Lokal Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA CELEBES Agricultural Jurnal Informatika Jurnal Pepadu JSTT (Jurnal Sains Ternak Tropis) Journal of Microbiology, Biotechnology and Conservation
Fahrullah Fahrullah
Universitas Mataram
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Sensory Quality and Cooking Loss of Broiler Chicken Nuggets with the Addition of Yellow Corn Septian, I Gede Nano; Baeti, Husnul; Fahrullah, Fahrullah; Yulianto, Wahid; Kisworo, Djoko
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.897

Abstract

The term "organoleptic testing" is synonymous with the more specific term "sensory evaluation". The objective of the study was to ascertain the impact of incorporating supplementary yellow corn in the formulation of broiler chicken nuggets on their sensory quality and cooking loss. The research method employed was of an experimental nature, utilising a Completely Randomised Design (CRD) with three distinct treatments: P0, representing the control, P1, which involved the incorporation of 25 g of yellow corn into a 100% nugget mixture (10%), P2, encompassing the addition of 37.5 g of yellow corn into a 100% nugget mixture (15%), and P3, comprising the inclusion of 50 g of yellow corn into a 100% nugget mixture (20%). Recent studies have demonstrated that the provision of yellow corn does not exert a significant influence on the sensory quality values and cooking losses of broiler chicken nuggets (p > 0.05). The cooking loss of P1 nuggets was found to be 0.019% lower than that of P2 nuggets (0.22%) and P3 nuggets (0.41%). The Duncan test demonstrated that there was a negligible difference between P1 and P2, and between P2 and P3. Furthermore, there was no significant difference between P2 and P3. The lowest cooking loss for chicken nuggets in the treatment with the addition of yellow corn was P1 0.019%. This shows that the higher the level of yellow corn added, the lower the cooking shrinkage. The lower the cooking shrinkage value, the better the product quality because there will be less nutritional loss, on the other hand, the higher the cooking shrinkage value, the lower the product quality. The findings showed that the provision of yellow corn did not have a significant effect on the sensory quality or cooking loss of broiler chicken nuggets.
Production of Edible Films from Whey-Chia Seed Combinations with Different Plasticizers: Effects on Physicochemical Properties Fahrullah, Fahrullah; Bulkaini, Bulkaini; Kisworo, Djoko; Septian, I Gede Nano
CELEBES Agricultural Vol. 5 No. 2 (2025): CELEBES Agricultural
Publisher : Faculty of Agriculture, Tompotika Luwuk University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52045/jca.v5i2.900

Abstract

The utilization of natural polymer-based feeding films has emerged as an alternative to plastics and as a solution to the problem of environmental pollution. Concurrently, these films maintain the function of maintaining the shelf life, quality, and safety of food products. The objective of this study was to ascertain the effect of varying proportions of whey-chia seed combinations and types of plasticiser on the physicochemical characteristics of food films. The present study employed a completely randomised factorial design, comprising Factor A: whey-chia seed combination (A1 = 1:0.5; A2 = 1:0.75 and A3 = 1:1) and Factor B: type of plasticizer (B1 = sorbitol and B2 = polyethylene glycol/PEG). The interaction between the whey-chia seed combination and the type of plasticizer did not show a significant effect (P>0.05). However, the whey-chia seed combination itself had a significant impact (P<0.01) on film elongation and tensile strength. The utilisation of sorbitol as a plasticiser resulted in enhanced flexibility of the film, thereby rendering it more appropriate for utilisation in healthy and environmentally friendly food applications. The optimal treatment was determined to be a mixture of whey-chia seeds in a 1:1 ratio with sorbitol plasticizer, yielding an elongation at break of 74.23%, tensile strength of 3.997 MPa, and crude fibre content of 15.67%.
Augmentasi Citra Pohon Kelapa Sawit untuk Deteksi Objek Berbasis Deep Learning Dedy Mirwansyah; Achmad Solichin; Fahrullah; Hardi, Richki; Wulan Sari, Nariza Wanti; Arista Rizki, Nanda; Aldo, Dasril
METIK JURNAL (AKREDITASI SINTA 3) Vol. 9 No. 1 (2025): METIK Jurnal
Publisher : LPPM Universitas Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47002/metik.v9i1.1001

Abstract

Penelitian ini menitikberatkan pada Augmentasi citra pohon kelapa sawit untuk deteksi objek menggunakan pendekatan Deep Learning. Pohon kelapa sawit memiliki peran penting dalam industri perkebunan dan pertanian, sehingga pengembangan metode deteksi pohon kelapa sawit yang efisien menjadi krusial dalam pemantauan perkebunan dan pengelolaan sumber daya alam. Metode penelitian melibatkan augmentasi citra, seperti flip, crop, hue, saturation, brightness, exposure dan pra-pemrosesan auto orient dan resize untuk meningkatkan kualitas data pelatihan. Model Deep Learning yang digunakan adalah Convolutional Neural Network (CNN) yang terintegrasi dengan teknik object detection, memungkinkan identifikasi pohon kelapa sawit dari latar belakang dengan akurasi tinggi. Penelitian ini menggunakan 101 citra kepala sawit dan setelah dilakukan augmentasi berjumlah 253 citra pohon kelapa sawit yang bervariasi dalam kondisi pencahayaan, sudut pandang, dan penutupan daun. Hasil eksperimen menunjukkan bahwa metode ini mampu mengidentifikasi pohon kelapa sawit dengan akurasi yang baik, bahkan dalam kondisi yang kompleks. Hasil penelitian ini memiliki potensi aplikasi dalam pemantauan perkebunan kelapa sawit, perencanaan lahan, dan pemantauan lingkungan. Dengan peningkatan akurasi deteksi dan ekstraksi, manajemen perkebunan dan pemantauan lingkungan dapat menjadi lebih efisien dan berkelanjutan.
PENYULUHAN MANAJEMEN PEMELIHARAAN TERNAK SAPI KELOMPOK TERNAK IYE GATI DI DESA SUKADANA, KECAMATAN PUJUT, KABUPATEN LOMBOK TENGAH Aminurrahman, Aminurrahman; Depamede, Sulaiman Ngongu; Suhardiani, Roro Agustien; Purnamasari, Dwi Kusuma; Noersidiq, Azhary; Amalyadi, Rezki; Karni, Ine; Septian, I Gede Nano; Musanip, Musanip; Fahrullah, Fahrullah; Muhsinin, Muhammad; Maslami, Vebera; Gifari, Zaid Al
Jurnal Pepadu Vol 6 No 1 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i1.6720

Abstract

Penyuluhan manajemen ternak sapi diberikan kepada kelompok ternak Iye Gati diDesa Sukadana Kecamatan Pujut Lombok Tengah untuk meningkatkan keterampilan dalampemeliharaan, perkandangan, kesehatan, dan reproduksi sapi potong. Keberhasilanpeternakan bergantung pada pembibitan, pakan, dan manajemen pemeliharaan, denganfaktor non-genetik berkontribusi besar terhadap efisiensi reproduksi. Pengabdian inibertujuan untuk mengevaluasi efektivitas penyuluhan manajemen pemeliharaan ternak sapiyang dilakukan di Kelompok Ternak Iye Gati di Desa Sukadana Kecamatan PujutKabupaten Lombok Tengah. Kurangnya pengetahuan peternak dalam pemeliharaanmenjadi tantangan utama. Penyuluhan dan pelatihan berperan penting dalam meningkatkanwawasan peternak serta mendukung ketahanan pangan dan pertanian berkelanjutan (SDGspoin 2). Kegiatan pengabdian masyarakat ini dilakukan melalui survei, wawancara,observasi, pemaparan materi, dan diskusi untuk meningkatkan produktivitas peternakan diDesa Sukadana. Hasil penelitian menunjukkan bahwa penyuluhan yang diberikan berhasilmeningkatkan pengetahuan dan keterampilan peternak dalam aspek manajemenpemeliharaan. Peternak yang mengikuti penyuluhan secara aktif menunjukkan peningkatansignifikan dalam praktik beternak yang lebih efisien dan berkelanjutan. Selain itu, hasilevaluasi juga mengungkapkan bahwa penyuluhan membantu mengatasi beberapa masalahyang dihadapi peternak, seperti kekurangan pakan dan penyakit ternak. Kesimpulannya,penyuluhan manajemen pemeliharaan ternak sapi di Kelompok Ternak Desa Sukadana telahmemberikan dampak positif terhadap peningkatan produktivitas dan kesejahteraanpeternak. Rekomendasi untuk penyuluhan selanjutnya adalah peningkatan frekuensi danvariasi materi penyuluhan, serta pengembangan program pelatihan yang lebih komprehensifuntuk menjawab kebutuhan spesifik peternak di wilayah tersebut.
Optimasi Produksi Nugget Ayam dengan Penambahan Bahan Pemberi Aroma untuk Meningkatkan Kesukaan Konsumen: Optimization of Nugget Production with the Addition of Aroma-Giving Ingredients to Increase Consumer Preference Septian, I Gede Nano; Fahrullah, Fahrullah; Salahuddin, Salahuddin; Kisworo, Djoko
Jurnal Kolaboratif Sains Vol. 8 No. 5: Mei 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i5.7316

Abstract

Nugget ayam merupakan salah satu produk olahan daging yang semakin diminati oleh masyarakat karena kepraktisannya. Kualitas nugget dipengaruhi oleh beberapa faktor, termasuk aroma yang dapat meningkatkan daya tarik produk bagi konsumen. Penelitian ini bertujuan untuk mengoptimalkan produksi nugget ayam dengan menambahkan vanili sebagai bahan pemberi aroma dan mengukur pengaruhnya terhadap kesukaan konsumen. Menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan penambahan vanili (0,2%, 0,5%, dan 0,8%), hasil penelitian menunjukkan bahwa penambahan vanili tidak berpengaruh signifikan terhadap warna, aroma, dan tekstur nugget ayam. Namun, penambahan vanili pada kadar tinggi (0,8%) menghasilkan rasa pahit yang mengurangi tingkat kesukaan konsumen, meskipun juga menunjukkan susut masak yang lebih rendah, mengindikasikan kehilangan nutrisi yang lebih sedikit. Kesimpulannya, penggunaan vanili perlu dilakukan dengan takaran yang tepat untuk menghindari perubahan rasa yang tidak diinginkan, dan penelitian lebih lanjut diperlukan untuk mencari bahan pemberi aroma lain yang lebih efektif.
Performa Ayam Broiler yang Diberi Jamu Ternak Hasil Fermentasi Menggunakan EM4 Mohamad, Pepin; Pomolango, Ramlan; Korompot, Ishak; Fahrullah, Fahrullah
Jurnal Sains Ternak Tropis Vol 1, No 1 (2023): Januari
Publisher : Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/jstt.1.1.21-28.2023

Abstract

The purpose of this study was to determine the effect of giving fermented herbal medicine using EM4 (Effective Microorganisms4) on feed consumption, body weight growth, and feed conversion of bloiler chickens. This study used a completely randomised design consisting of 4 treatments and 6 replications. The treatments in the study were J0 (control); J1 (20 cc of herbal medicine); J2 (25 cc of herbal medicine) and J3 (30 cc of herbal medicine). The variables observed were feed consumption, body weight gain, and feed conversion. The results showed that the provision of herbal medicine in the drinking water of bloiler chickens at 30 cc was significantly different from feed consumption, body weight gain and feed conversion.Tujuan penelitian ini untuk mengetahui pengaruh pemberian jamu ternak hasil fermentasi menggunakan EM4 (Effective Microorganisms4) terhadap konsumsi pakan, pertumbuhan bobot badan, dan konversi pakan ayam bloiler. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari 4 perlakuan dan 6 kali ulangan. Perlakuan dalam penelitian yaitu J0 (kontrol); J1 (20 cc jamu ternak); J2 (25 cc jamu ternak) dan J3 (30 cc jamu ternak). Variabel yang diamati adalah konsumsi pakan, pertambahan bobot badan, dan konversi pakan. Hasil penelitian menunjukan bahwa pemberian jamu ternak pada air minum ayam bloiler pada pemberian 30 cc berbeda nyata terhadap konsumsi pakan, pertambahan bobot badan dan konversi pakan.
The Effect of Basil Essential Oil Addition on the Functional Properties of Gelatin-Based Edible Film Ayu Lestari, Dwi; Fahrullah, Fahrullah
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9123

Abstract

Edible film is a thin film that can be consumed immediately and can be used as a food packaging material. The incorporation of basil essential oil is anticipated to enhance the functional characteristics of edible film. The objective of this study is to evaluate the impact of incorporating basil essential oil on the water vapor transmission rate, gelation time, and the chemical structure of gelatin-based edible films. The research method employed a completely randomized design, incorporating three distinct treatments and three replications to ensure the robustness of the findings. The treatments comprised K1, which did not include the addition of basil essential oil; K2, which incorporated 4% basil essential oil; and K3, which incorporated 8% basil essential oil. The results demonstrated that the incorporation of basil essential oil led to a significant (P<0.05) increase in the WVTR value, with elevated concentrations resulting in increased WVTR. However, the incorporation of basil essential oil did not demonstrate a statistically significant impact on the gelation duration (P>0.05). FTIR analysis revealed an interaction between essential oil and gelatin that affected the film structure, thereby increasing the flexibility and antibacterial potential of the film. In conclusion, the incorporation of basil essential oil has been demonstrated to enhance the functional properties of gelatin-based edible films.
Effect of Lemongrass Essential Oil on Gelatin Edible Film: Water Vapor Transmission, Gelation, and Chemical Structure Fahrullah, Fahrullah; Rosida, Abidatur
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9124

Abstract

Edible film constitutes a thin layer that is capable of biodegradation and is therefore considered safe for consumption, thus providing a more environmentally friendly alternative to conventional plastics. The objective of the present study was to ascertain the impact of lemongrass essential oil incorporation on the water vapour transmission rate, gelation time and chemical structure of gelatin edible film. The present study employed a randomised experiment, incorporating 3 distinct treatments and 3 replicates for each treatment. The treatments comprised three groups: P1, which did not include the addition of lemongrass essential oil; P2, which incorporated the addition of lemongrass essential oil at a rate of 4%; and P3, which incorporated the addition of lemongrass essential oil at a rate of 8%. The findings demonstrated that the incorporation of lemongrass essential oil did not exert a substantial influence on the WVTR value (P > 0.05), with the mean value remaining within the parameters stipulated by the Japanese Industrial Standard. Conversely, the gelation time exhibited a significant increase (P<0.01) with rising lemongrass oil concentrations, attributable to the disruption of gelatin intermolecular bonds. FTIR analysis demonstrated interactions between the film components, with an increase in the intensity of certain functional groups indicating alterations in the chemical structure, particularly at a concentration of 4%, which resulted in optimal interactions without compromising the gelatin protein structure. The study concluded that the incorporation of lemongrass oil at concentrations up to 4% yielded optimal outcomes in enhancing the flexibility and antimicrobial properties of edible film, without compromising its structural stability.
Pemberdayaan Peternak Cerdas Iklim Melalui Teknologi Pakan Silase Berbasis Pakan Lokal di CV. Muda Bakti Barokah Farm Sebagai Upaya Peningkatan Produksi Susu Kambing Noersidiq, Azhary; Fahrullah, Fahrullah; Dewi Mandalika, Eka Nurminda
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12888

Abstract

The concept of a climate-smart farmer refers to farmers who can adapt and innovate in response to climate change by applying appropriate technology, managing feed efficiently, and utilizing local resources sustainably. In line with this concept, this community service activity was carried out at CV. Muda Bakti Barokah (MBB) Farm, Lelong Village, Central Lombok, West Nusa Tenggara, which is a center for dairy goat farming and a pioneer in the use of local feed resources. The program aimed to address feed availability issues and low milk production caused by dependence on seasonal fresh forage. Activities included training and hands-on practice in producing silage using local ingredients such as corn stover, leucaena leaves, odot grass, rice bran, molasses, mineral mix, and SBP (Saus Burger Pakan) fermentor, formulated to contain 12% crude protein and 60% total digestible nutrients (TDN). The results showed an increase in farmers’ understanding up to 95% regarding the benefits of silage as well as their technical skills in preparing and providing fermented feed. The silage produced had a fresh acidic aroma, yellowish-green color, and soft texture, indicating optimal fermentation and making it suitable as basal feed for dairy goats. The application of this silage technology is expected to ensure year-round feed availability, improve nutrient digestibility, and sustainably enhance goat milk production, while fostering climate-smart farmers who are adaptive to seasonal changes.
Pendampingan Dan Bimbingan Teknis Pembuatan Es Krim Dari Susu Kambing Bagi Kelompok Perempuan Produktif Di Desa Banyumulek Kecamatan Kediri-Lombok Barat Baiq Rani Dewi Wulandani; Djoko Kisworo; Fahrullah; Bulkaini; Wahid Yulianto; Haryanto
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12974

Abstract

Based on discussions and consultations with community partners, utilizing goat milk to create simple and easy-to-produce processed products is essential for enhancing the partners' skills in processing goat milk. The priority is to transform it into a product that holds practical value. The goal of this community service activity is to provide benefits by offering training that improves the partners' knowledge and skills, particularly in processing, packaging, and labeling, allowing the product to have its own packaging and brand. This enables the business group to gain new knowledge and generate income for the partner families. Furthermore, the activity serves as an initiative to form a new business group focused on developing goat milk-based ice cream production. The methods used in this community service activity include demonstration and participatory approaches. Facilitators and technicians directly demonstrated the process of making goat milk ice cream, along with technical guidance on the product packaging process. The results show that the partners have gained the ability to produce ice cream that complies with ASUH standards (safe, healthy, intact, and halal). They have successfully maintained the quality of raw materials and additives, and achieved an optimal balance in the ingredient ratios. The ice cream packaging process has been effective in preventing issues such as leakage or damage during storage and distribution. However, the partners still require further technical guidance on production planning, including determining product types, quantities, production schedules, quality control, equipment needs, team management, and using social media platforms to promote the products. Additional support is needed in pricing strategies, value-added calculations, and setting profit margin targets. In conclusion, the activity demonstrates the potential for product development through proper ingredient formulation and optimal production processes. Recommendations include refining ingredient composition for desired taste and texture, determining appropriate process variables, and developing new ice cream variants to increase market value
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman Aminurrahman, Aminurrahman Amisah, Laela Anita, Cis Ariana, Tirta Arjuna Anggara Putra Susanto Ayunita, Novi Azhary Noersidiq B.R.D Wulandari Baeti, Husnul Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani Basriani Basriani, Basriani Bela Lufiana Bella Marettiani Sulaiman Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin, Dahlanuddin Dani Putra, Endo Pebri Dasril Aldo Dedy Mirwansyah Dewa Oka Suparwata Dewi Mandalika, Eka Nurminda Dewi Shinta Achmad Dewi Wulandani, Baiq Rani Djalal Rosyidi Djibran, Moh. Muchlis Djoko Kiswolro Djoko Kisworo Djoko Kisworo Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Endo Pebri Dani Putra Eny Yuliani Ervandi, Mohamad Erwan Erwan Erwan, Erwan Fauzia Agustin Febryanti, Farah Fiarani, Mesil Fitrah, Qifyanti Fitri Fitri Fitri Fitri Fitriyani Fitriyani Gifari, Zaid Al Gobel, Yusriyah Atikah HARYANTO Haryanto Haryanto Haryanto Haryanto Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Ketut Sumadi I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni Ishak Korompot Ishak Korompot K. G. Wiryawan K. Sumadi K.G.Wiryawan Karni, Ine Kartika Kartika Khaeriyah Nur Korompot, Ishak Lilik Eka Radiati Lina Permatasari Mahendra, Khoiri Malta, Lilik Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M Mokoolang, Susan Muh. Amin Muh. Saleh Nurdin Muhamad Amin Muhamad Amin Muhammad Ashari Muhammad Irfan Said Muhammad Taufik Muhsinin, Muhammad Musanip, Musanip N. Haiza N. W. Siti Nanda Arista Rizki Nariza Wanti Wulan Sari Noersidiq, A. Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Wulansari, Tina Tri Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari