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All Journal Jurnal Peternakan Sriwijaya 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 Pengabdian Masyarakat Sains Indonesia (Indonesian Journal Of Science Community Services) 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 Jurnal Veteriner
Fahrullah Fahrullah
Universitas Mataram
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Optimization of the Thickness, Water Vapour Transmission Rate and Morphology of Protein-Based Films Incorporating Glycerol and Polyethylene Glycol Plasticizers Fahrullah, Fahrullah; Kisworo, Djoko; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Haryanto, Haryanto; Azhary Noersidiq; Maslami, Vebera; Ulkiyah, Kalisom; Kartika, Kartika; Rahmawati, Lilik
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 1 (2024): April 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.01.02

Abstract

Edible film is a thin layer that can coat food products and protect them from physical, chemical, and microbiological disturbances. This study aimed to determine the effect of the concentration ratio and different plasticizers on the thickness, water vapour transmission rate, and morphology of protein-based edible films. The study used a completely randomized design with a factorial pattern. The experiment involved two factors: Factor A, which was the whey-gelatine concentration ratio, at three levels (A1 = 1:0.5; A2 = 1:0.75; A3 = 1:1); and Factor B, which was the plasticizer, at two levels (B1 = glycerol; B2 = polyethylene glycol (PEG)). The study revealed that the water vapour transmission rate was significantly affected (P<0.01) by the interaction between whey-gelatin and different types of plasticizers. Additionally, the film thickness was significantly affected (P<0.01) by the whey-gelatine ratio, and the water vapour transmission rate was significantly affected (P<0.01) by the different types of plasticizers used. The film made from protein had a thickness of 0.282-0.357 mm, a water vapour transmission rate of 4.27-5.55 g/mm2.h, and a homogeneous surface structure resulting from the good mixing of whey and gelatin. The concentration of whey-gelatine and the use of different plasticizers can affect the thickness, WVTR, and morphology of the film. The use of glycerol as a plasticizer resulted in a greater thickness, water vapour transmission rate (WVTR), and morphology compared to those of the PEG plasticizer when the whey-gelatin concentration was 1:1.
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.
Effect of whey protein on thickness, water vapour transmission rate, and water content of gelatin film Fahrullah, Fahrullah; Rahmawati, Lilik; Kartika, Kartika; Ulkiyah, Kalisom; Yulianto, Wahid
Jurnal Pijar Mipa Vol. 18 No. 6 (2023): November 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i6.5680

Abstract

Packaging is a tool used to protect products from physical damage; edible films can improve food quality and reduce plastic-based packaging materials. This study aimed to determine the effect of adding whey protein concentration on gelatin edible film thickness, water vapour transmission rate, and moisture content. This research used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0 (0 g whey: 2 g gelatin), P1 (0.05 g whey: 2 g gelatin), P2 (0.10 g whey: 2 g gelatin), P3 (0.15 g whey: 2 g gelatin). The addition of whey protein had a significant effect (P<0.01) on the thickness of the gelatin film. However, no significant effect (P>0.05) was found on the water vapour transmission rate and moisture content. Nonetheless, employing whey protein can reduce the water vapour transmission rate and increase the moisture content of edible gelatin film. The findings suggest that incorporating whey protein can enhance the physicochemical properties of gelatin films. Using whey protein at a concentration of 0.05 g is deemed the optimum treatment.
Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer Fahrullah, Fahrullah; Kisworo, Djoko; Noersidiq, Azhary; Bulkaini, Bulkaini; Yulianto, Wahid; Wulandani, Baiq Rani Dewi; Maslami, Vebera
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6589

Abstract

SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.
Nutrient Content of Corn Straw (Crude Fibre, Crude Fat and TDN) Caused by Different Doses of Urea Noersidiq, Azhary; Yanuarianto, Oscar; Fahrullah, Fahrullah; Maslami, Vebera; Hasma, Hasma
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.6643

Abstract

This research aims to evaluate ammoniated corn straw's nutritional content and determine the best urea dose. Corn straw is one of the alternative feed sources from waste in the livestock industry. They contain crude 6.38%protein, 30.19%crude fibre, 2.81%crude fat, 51.69% EMWN, 8.94%ash, 53.12%TDN, 22.5% hemicellulose, 10.6% lignin, and 32.9% cellulose. However, the nutritional quality of corn straw can be affected by various factors, such as the high lignin content. It can bind to cellulose and hemicellulose, reducing digestibility and utilization as animal feed, so it needs to be processed first, one of which is ammoniation technology using urea. This research used 500 grams of corn straw and urea for the ammoniation process based on dry matter (DM) of corn straw for urea doses. The research designed by a complete randomized design (CRD) consisting of 4 treatments and 4 replications, namely T1= only corn straw (control), T2= corn straw with 2% urea, T3= corn straw with 4% urea and T4= corn straw with 6% urea. The variables measured were crude fiber, crude fat,, and TDN. The results showed that urea used in the ammoniation process of corn straw showed a significant effect (P<0.05) on increasing the content of crude fiber, crude fat,, and TDN. Urea can stretch the bonds between ligncellulose, It was concluded that the best urea dose is at 6%, with 25.91% crude fibre, 2.65% crude fat, and 60.91% TDN respectively.
Lactic Acid Bacteria Isolated from Cangkuak Riau: Characterization of Antibacterial Activity Maslami, Vebera; Noersidiq, Azhary; Fahrullah, Fahrullah; Dani Putra, Endo Pebri; Nugraha, Aditya Wahyu; Utami, Wirawati Chandra; Mahendra, Khoiri
Jurnal Pijar Mipa Vol. 19 No. 4 (2024): July 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i4.6730

Abstract

This paper reports on the Cangkuak from the fermentation of meat and bones using bamboo shoots, added rice and salt stored in a container (anaerobic conditions). The cangkuak was obtained from the Riau (Indonesia). The cangkuak may contain lactic acid bacteria (LAB), which are essential in the fermentation process. Most LAB is gram-positive bacteria with some health benefits, such as antibacterial. This study investigated the isolate and characterized LAB from cangkuak by an antibacterial activity test. The bacteria used Bacillus Cereus, S. Aureus, E. Colli, and Salmonella sp. Bacterial isolates were grown on MRS agar media, to which 0,5% CaCO3 was added and then purified using the streak method. The results obtained were pure isolates. The results of the cangkuak isolation showed 8 LAB isolates. The eight isolates were characterized by standard Bergey's manual of systemic bacteriology (genus Lactobacillus sp). Furthermore, an antibacterial test revealed differences in ineffectiveness against the inhibition zone. Cangkuak (CK) 3.1 isolate was most effective in inhibiting bacterial growth. The size of the inhibition zone for Aureus, E. Colli, and Salmonella sp. were 10.82 mm, 12.65 mm, and 12.29 mm, respectively. This result could indicate the presence of LAB isolates from fermented foods that have the potential to be antibacterial.
Pelatihan Pembuatan Permen Jilat Sapi Sebagai Pakan Suplemen Pada Kelompok Pemuda Tani Ternak Maju Bersama Di Desa Penyaring Kecamatan Moyo Kabupaten Sumbawa Noersidiq, Azhary; Dilaga, Syamsul Hidayat; Amin, Muhamad; Yanuarianto, Oscar; Suhubdy, Suhubdy; Dahlanuddin, Dahlanuddin; Fahrullah, Fahrullah; Maslami, Vebera
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 4 (2023): Oktober-Desember 2023
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i4.4783

Abstract

The partner involved in community service activities is the Maju Bersama Livestock Farmer Youth Group in Desa Penyaring Kecamatan Moyo Utara Kabupaten Sumbawa. The problems faced are that farmers are very dependent on the availability of forage feed but its availability is limited during the dry season and the lack of knowledge of farmers regarding the adequacy of feed nutrition to the needs of livestock and the lack of innovation of farmers to utilize or process local feed ingredients and agricultural waste that can be made as alternative feed and feed supplements. The purpose of this activity is to help farmers to increase cattle productivity by utilizing local feed ingredients from available agricultural waste and processed in the form of supplementary feed is "Permen Jilat Sapi". The activity method includes counseling on making cow lick candy and direct training for farmers. The results of the activity were that the cow lick candy produced was classified as good with a firm texture and not soft and fragrant with the distinctive smell of molasses and corn. It was concluded that overall, the farmers' understanding of Permen Jilat Sapi after the training ranged from 80%-90%. This can be used as an indication that the activity has been successful and received a good response from farmers and as many as 75% of participants are willing to apply this feed supplement for their livestock.
Peningkatan Kapasitas Produksi dan Pemasaran Produk Olahan Kelapa dan Susu menjadi Sup Buah Gobel, Yusriyah Atikah; Mokoolang, Susan; Djibran, Moh. Muchlis; Fahrullah, Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.6044

Abstract

Healthy snack-making is a home-based business that many people in Gorontalo Regency engage in. The significant demand for such snacks presents a promising business opportunity. With stiff competition, it's necessary for these businesses to continuously strive for innovation and breakthroughs to ensure their products remain in high demand with consumers. The aim of this initiative is to enhance the local community's understanding of managing their business in a professional, creative and innovative way, and to broaden the exposure of their products in the market. The aim of this initiative is to enhance the local community's understanding of managing their business in a professional, creative and innovative way, and to broaden the exposure of their products in the market. These objectives will be achieved through a range of community service activities such as lectures, practical demonstrations of fruit soup preparation, step-by-step guidance, and assessment. The community service project was well received by the partners, as evidenced by their active participation in all stages of the initiative. Both partners benefitted from this activity, particularly in the areas of marketing, business management, and capacity building.
Pelatihan Pembuatan Sosis dan Bakso yang Mengandung Bagan Antioksidan Alami sebagai Pangan Fungsional pada Masyarakat Desa Sembung, Lombok Barat Yulianto, Wahid; Kisworo, Djoko; Bulkaini, Bulkaini; Dewi Wulandani, Baiq Rani; Haryanto, Haryanto; Fahrullah, Fahrullah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.6685

Abstract

Sembung Village produces chilli that can be used as a source of antioxidant ingredients in functional processed meat products. The activity was carried out through two methods: Demonstration and Participation. The training started with an explanation of processed meat products, including tools and materials, principles of manufacturing methods, packaging, and presentation. The text explains the meaning of antioxidants, how they prevent oxidation, and which natural ingredients contain them. Afterwards, participants were given the opportunity to practice making sausages and meatballs through demonstrations. The majority of attendees were PKK cadres from each hamlet in Sembung Village. The training provides additional information on how to produce meatballs and sausages with added value in the form of healthy, natural antioxidant ingredients. Some participants have experience in meat processing. It can be concluded that the training activity has equipped the Sembung Village community with knowledge and skills that can be utilised to improve their welfare..
Sifat Mekanik Edible Film Berbasis Protein dengan Penggunaan Konsentrasi Plasticizer Sorbitol yang Berbeda Fitri; Fahrullah; Yulianto, Wahid
Journal of Microbiology, Biotechnology and Conservation Vol. 1 No. 1 (2025): Journal of Microbiology, Biotechnology and Conservation (jMBC)
Publisher : Master’s Program in Biology, Faculty of Mathematics and Natural Sciences, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jmbc.v1i1.6107

Abstract

Edible film is a type of biodegradable packaging that can be an alternative to food packaging material to reduce environmental damage and maintain food product’s shelf life, quality, and safety. This research aims to determine the effect of the mechanical properties of protein-based edible film using different concentrations of sorbitol plasticizer on edible film thickness, gelation time, and film microstructure. To make edible films, the research material consists of sorbitol, whey protein, gelatin, distilled water, and silica gel. The research was conducted using a completely randomized design with three sorbitol plasticizer treatments consisting of P1:35%, P2:40%, P3:45%, and three replications. The data were analyzed using Analysis of Variance (ANOVA) and continued with the Duncan Multiple Range Test (DMRT) using the SPSS program. The research results showed that the use of sorbitol plasticizer with different concentrations gave a very significant difference (P<0.01) to P1 and P3, but P2 was not significantly different from the thickness of the edible film. The gelation time did not make a difference (P>0, 05), which is real, but adding different sorbitol to the edible film microstructure can produce varying microstructures. From the research results, the average values for edible film thickness are 0.053, 0.078, and 0.113 mm, while the gelation time produces average values of 19.33, 13.33, and 19 minutes. This research concludes that using different sorbitol concentrations provides a very significant difference in film thickness; however, unlike the gelation time, which does not make a difference, the microstructures produce varying microstructures.
Co-Authors . Fatma Abidin, Syauqi Muzakki Abrori, Muh. Muazdzamzam Lil Achmad Solichin Aditya Wahyu Nugraha Agil, Alwi Agustriyanto Abudi Akhyar Sutaryono Aminurrahman 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 Bidura Bidura Bq. Rani, DW Buana, I Gusti Ngurah Agung Bulkaini (Bulkaini) Bulkaini , Bulkaini Bulkaini Bulkaini D. Kisworo D. Rosyidi Dahlanuddin Dahlanuddin 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 Djoko Kisworo Dwi Ayu Lestari, Dwi Dwi Kusuma Purnamasari, Dwi Kusuma Dwyardi Eka Nurminda Dewi Mandalika Endang Agustini 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 HARYANTO Haryanto Haryanto Haryanto Haryanto Haryanto KA Hasma Hasma Hasma Hasma Hidayah, Hidayatul I Gede Nano Septian I Ketut Sumadi I Nyoman Tirta Ariana I.K.G. Wiryawan Imron Hadi Indra Dwi Pangestu Indri Afriani Yasin Ine Karni 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 Mandalika, Eka Nurminda Dewi Mardiati Zain Marpuah Maruddin, F. Maulana Merita Ayu Indrianti Mery Hariratuljannah Miftahul Jannah Mirnawati Mirnawati Moh. Muchlis Djibran Mohamad, Pepin Mokoginta, Meity M 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 Novizar Nazir Nur Asia Ibrahim Nursan, Muhammad Oscar Yanuarianto Oscar Yanuarianto Oscar Yanuarianto, Oscar Patullah, Holi Pertiwi, Indah Cahya Purwadi Purwadi Purwati, Ria Putra, Ryan Aryadin Rabiatul Adawiyah Rabyatul Auliah Rabyatul Auliah Rahmawati, Lilik Ramlan Pomolango Ramlan Pomolango, Ramlan Ratmawati Malaka Ratmawati Ratmawati Rezki Amalyadi Richki Hardi Riyayatsyah Robert F Usman Rohima, BQ. Nahya Rosida, Abidatur Rr. Agustin Salahuddin Salahuddin Satifayanti, Nusiferra Selawati Palilati Selpianus Dogomo Septian, I Gede Nano Silvia Suhardiani, Roro Agustien Suhubdy Suhubdy Suhubdy Suhubdy Sukarne Sukarne Sukirno Sukirno Sulaiman Ngongu Depamede Sulaiman Ngongu Depamede Sumiati Sumiati Sumiati Susan Mokoolang Sutaryono, Yusuf Ahkyar Sutaryono, Yusuf Akhyar Syamsuhaidi Syamsuhaidi, Syamsuhaidi Syamsul Hidayat Dilaga, Syamsul Hidayat Terri Repi Tina Tri Wulansari Triadi Triadi Ulkiyah, Kalisom Utami, Wirawati Chandra Vebera Maslami Wahid Yiulianto Wahid Yuliant Wahid Yulianto Wahid Yulianto Wariata, Wayan Wilya Wulandani, Baiq Rani Dewi Yetti Marlida Yulianto, W Yulianto, Wahid Yuliaty Shan Nur Yusriyah Atikah Gobel Zaid Al Gifari