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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Jurnal Manajemen dan Organisasi MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences J@TI (TEKNIK INDUSTRI) Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Manajemen Teknologi Jurnal Sains Materi Indonesia Agrointek Jurnal Teknologi Pertanian Journal Industrial Servicess Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Agro Industri Perkebunan Journal of Tropical AgriFood Journal of Applied Engineering and Technological Science (JAETS) SEAS (Sustainable Environment Agricultural Science) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNIK INDUSTRI KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS International Journal of Economics, Accounting, and Management

Sapta Raharja

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Author-ID : 2516293

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Veterinary Other

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IMPROVING THE CAPABILITY OF FISH PROCESSING INNOVATION THROUGH INNOVATION SYSTEM STRENGTHENING Shanti Kirana Anggraeni, M. Syamsul Maarif, Sukardi, Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Industri pengolahan hasil perikanan di Provinsi Banten memiliki potensi yang baik tetapi memiliki kapabilitas inovasi yang rendah. Penelitian ini bertujuan untuk menghasilkan model konseptual bagi peningkatan kapabilitas inovasi Usaha Kecil Menengah (UKM) olahan ikan di Provinsi Banten. Penelitian ini menggunakan pendekatan penelitian tindakan berdasarkan Soft System Methodology (SSM). Hasil penelitian menunjukkan bahwa rendahnya kapabilitas inovasi dari usaha kecil menengah pengolahan ikan di Provinsi Banten disebabkan oleh rendahnya kerjasama dan interaksi di antara pelaku inovasi. Yang direkomendasikan sebagai usaha perbaikan adalah penguatan sistem inovasi, dengan cara meningkatkan kolaborasi inovasi di antara empat aktor inovasi, yaitu UKM, pemerintah daerah, universitas dan lembaga penelitian lainnya, serta masyarakat, disebut juga Quadruple Helix Innovation, melalui program (1) kurikulum berbasis technopreneurship dan inovasi, (2) inkubasi bisnis (3) standarisasi dan sertifikasi produk perikanan, (4) diseminasi hasil penelitian, dan (5) Science Park / Technopark berbasis pengolahan ikan.Kata kunci: pengolahan ikan, sistem inovasi, Quadruple Helix, Soft System Methodology

KARAKTERISTIK KIMIA ROTI TEPUNG BERAS DENGAN TAMBAHAN ENZIM TRANSGLUTAMINASE Ani Nuraisyah, Sapta Raharja, dan Faqih Udin
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The effect of crosslinking by transglutaminase in rice flour was done to improve the characteristics of rice bread. The aims of this research was to obtain the optimum treatment of the combination of enzyme concentration and the substrate protein concentration of glutamine in gluten and lysine in skim milk so that the bread that is expected to produce a product that has the characteristics of a good and accepted by society. Theresponsse surface methodology (RSM) with central composite design (CCD) was used to obtain mathematical model in order to define correlation to any effected variables. Chemical characteristics have been observed from rice bread products. Based on the analysis of the two factor variables (concentration of transglutaminase enzyme and protein concentration) and four responsse parameters, namely moisture content, ash content, fat content, and protein content. The optimum solution suggested by Design expert 7.0.0 program for chemical characteristic responsse was 45% protein concentration and 4 U/g enzyme concentration with a desirability value of 0.518. Validation test of chemical characteristics of the rice bread are moisture content of 37.56%, ash content 1.75%, fat content 0.40%, and protein content 12.63%. Rice bread produced in the research has fulfilled the quality requirements for bread based on SNI No. 01-3840-1995 namely maximum moisture content of 40% (b/b) and maximum ash content of 1% (b/b).Keywords: gluten, RSM, skim milk, rice flour, transglutaminase enzyme

ANALISIS NILAI TAMBAH NATRIUM LAURAT DAN KALIUM PALMITAT SEBAGAI BAHAN BAKU FOAMING AGENT PEMADAM KEBAKARAN Purwo Subekti; Erliza Hambali; Ani Suryani; Prayoga Suryadarma; Bambang Hero Saharjo
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.355

The calculation of the added value of using a foaming agent based on sodium lauric and potassium palmitate for palm oil as a peatland fire suppression needs to be studied. This was to determine prospects for further development because it is predicted that peatland fires will continue to recur every year during the dry season. The Hayami method used to analyze the added value of sodium lauric and potassium palmitate as the primary raw materials for foaming agents. The results showed that the production of foaming agents for peatland firefighting applications made from sodium laurate and potassium palmitate of palm oil provided added value with positive criteria, i.e. the ratio of value-added criteria was 80.87% (> 0). In addition to that, the business also provided high-profit categories because the added value category ratio was 80.87% (> 40%). From the analysis of remuneration, it was produced that the foaming agent production business was a capital-intensive since the contribution of the labour income value was 0.89%, other expenses contributed 3.73% and the profit from the entrepreneur as the owner capital of 95.37% which was the largest contribution in providing profit margins. However, the development of a foaming agent production business based on palm oil fatty acids will add new jobs and create new economic impacts in the area of the business locations as well as to increase the amount of palm oil derivative products. Keywords: added value, foaming agent, sodium lauric, potassium palmitate, palm oil

PERAMALAN PERMINTAAN SUKU CADANG OTOMOTIF KARET DENGAN INTEGRASI AGENT BASED MODELLING DAN DOUBLE EXPONENTIAL SMOOTHING Dewi Auditiya Marizka; Yandra Arkeman; Sapta Raharja; Hartrisari Hardjomidjojo; Ono Suparno
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.362

The objective of this study was to design an agent model for forecasting demand for rubber-based automotive parts using the Agent Based Modelling and Double Exponential Smoothing (ABMDES) approach. Model design in rubber-based automotive spare parts forecasting using the integration of Agent Based Modelling (ABM) approach and Double Exponential Smoothing (DES) technique was done using agent design approach based on class diagram and definition function for each agent in mathematics models including DES-based forecasting. The ABM design has a structure consisting of an agent ID, an attribute to be calculated by the computer and function / process consisting of a function that has values and voids (unstructured). Combining ABM and DES can guide us to see the forecast accuracy, monitoring the estimation of stock shortage and the excess of stock due to errors in DES forecast. Therefore, the Agent Based Modelling-Double Exponential Smoothing (ABMDES) approach is suitable for modelling the demand of rubber-based automotive parts in business simulation. Keywords: double exponential smoothing, function, SMEs, shortage

Produksi Biodisel Berbasis Minyak Nabati Menggunakan Aspen HYSYS Firda Dimawarnita; Afifah Nur Arfiana; Sri Mursidah; Syarifah Rohana Maghfiroh; Prayoga Suryadarma
Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.1.98

Biodiesel is a mono-alkyl ester derived from fatty acids that produced from vegetable oil or animal fat. It is known to be environmentally friendly, does not pollute the air, easily biodegradable, and can be renewed. Therefore, biodiesel has great prospects to be developed in overcoming the limited oil production. Esterification of fatty acids contained in vegetable oil is one way to produce biodiesel. Then, transesterification process separates glycerin from vegetable oil. Based on SNI 7182: 2015, the minimum yield standard for biodiesel is 96.5%. That high yield standard is a challenge in designing the biodiesel production process. In addition, the yield optimization process generally inflicts higher costs and energy. Therefore we need a biodiesel production process design for optimization. Optimization process must consider the composition of the material, the type of reaction, the type of reactor, and the material stream in order to produce the higher yield of biodiesel. This paper aims to optimize biodiesel production through process simulation. The expected biodiesel product is methyl oleate (C19H36O2) with triolein (C57H104O6) as feed. Simulations were carried out using the HYSYS software for three different scenarios. The simulation results are expected to provide an overview of the design of the biodiesel production process that can meet the yield standard and energy efficiency. Based on the three simulated scenarios, the 3rd scenario was chosen as the best biodiesel production process with a yield of 96.5%. In addition, the heat exchanger is used to help reduce the energy requirement from outside the system. [Keywords: biodiesel, production optimization, vegetable oil, hysys

ISOLASI DAN IDENTIFIKASI MONOASILGLISEROL OMEGA-3 (MONOESTER OMEGA-3) Sapta Raharja dan Dwi Cahyani (E-Jurnal Agro-Industri Indonesia)
E-jurnal Agro-Industri Indonesia Vol. 3 No. 1 (2014): E-jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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ABSTRAK Omega-3 yang berasal dari minyak ikan, terutama dari minyak ikan lemuru memiliki banyak manfaat bagi kesehatan. Omega-3 adalah asam lemak tak jenuh jamak dengan ikatan rangkap pertama terletak diantara atom karbon nomor tiga dan atom karbon nomor empat yang terdiri dari EPA dan DHA.Tujuan dari penelitian ini adalah untuk memisahkan komponen monoesteromega-3 dengan metode isolasi menggunakan Kromatografi Lapis Tipis (Thin Layer Chromatography) berdasarkan perbedaan kepolaran dengan pelarut yang digunakan.Hasil isolasi tersebut akan diidentifikasi dengan metode GC-MS (Gas Chromatography-Mass Spectrometri) dan FTIR (Fourier Transform Infra Red). Metode TLC didapatkan berhasil dengan menggunakan pelarut petroleum benzen 400C. Hasil analisis GC-MS menunjukkan bahwa sampel memiliki asam oktadekatrienoat (ALA) sebesar 3.29%. Minyak ikan sebelum hidrolisis, minyak ikan setelah hidrolisis (monoasilgliserol omega-3), dan hasil isolasi dengan menggunakan metode TLC memiliki gugus fungsi alkana (C-H), Aldehida eter asam karboksilat ester (C-O), Aldehida keton asam karboksilat ester (C=O), alkohol fenol (ikatan hidrogen) (O-H), amina (C-N), dan nitro (-NO2). Ketiga sampel tidak memiliki gugus fungsi alkena (C=C), alkuna (C≡C) dan alkohol fenol (monomer) (O-H). Kata kunci : FTIR, GC-MS, TLC, Monoester omega-3

OPTIMASI PENGHAMBATAN PENGENDAPAN JUS JAMBU BIJI MERAH DENGAN METODE SONIKASI Sapta Raharja dan Ade Damayanti (E-Jurnal Agro-Industri Indonesia)
E-jurnal Agro-Industri Indonesia Vol. 3 No. 2 (2014): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

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ABSTRAK Jus jambu biji merah merupakan minuman segar yang mempunyai khasiat karena mengandung zat antioksidan. Produk jus atau minuman sari buah jambu biji merah yang beredar di pasaran masih ditemukan adanya pengendapan. Pengendapan tersebut kurang disukai oleh sebagian masyarakat. Oleh karena itu, perlu dilakukan upaya perbaikan kualitas jus jambu biji merah agar pengendapan dapat dihambat. Tujuan penelitian ini adalah mengidentifikasi pengaruh waktu sonikasi dan amplitudo terbaik dalam meningkatkan stabilitas suspensi jus jambu biji merah, dan mengetahui penerimaan jus jambu biji merah oleh panelis pada kombinasi waktu sonikasi dan amplitudo terbaik. Berdasarkan penelitian yang dilakukan, kondisi optimum terjadi pada amplitudo 23% dan waktu sonikasi 50 menit dengan ukuran partikel sebesar 298,48 nm, sedangkan sampel tanpa sonikasi sebesar 311,78 nm. Berdasarkan uji organoleptik, tekstur dan penampakan jus jambu biji merah dengan proses sonikasi tidak berbeda signifikan terhadap jus jambu biji merah tanpa sonikasi, sedangkan untuk parameter rasa berbeda secara signifikan. Hasil pengujian stabilitas suspensi menunjukkan bahwa sampel dengan perlakuan sonikasi lebih baik dibanding tanpa sonikasi. Kata kunci : jus jambu biji merah, pengendapan, sonikasi, optimum, ukuran partikel

Kepuasan Nasabah dan Strategi Pengembangan Usaha BNI Kantor Cabang Utama Harmoni Jakarta Enrico Annas; Musa Hubeis; Sapta Raharja
Jurnal Manajemen dan Organisasi Vol. 5 No. 2 (2014): Jurnal Manajemen dan Organisasi
Publisher : IPB University

Industri perbankan di Indonesia berkembang dengan cepat, ditunjukkan dengan banyaknya bank dan produknya yang menyebabkan persaingan semakin ketat. Disamping itu, terjadinya perubahan pola pikir konsumen yang ditandai dengan semakin banyaknya faktor yang menjadi pertimbangan dalam memilih bank, antara lain akses yang mudah, rasa aman, produk bersaing dan pelayanan memuaskan. Tujuan kajian untuk mengidentifikasi karakteristik nasabah, menganalisis hubungan tingkat kinerja mutu jasa yang diberikan dengan karakteristik nasabah, menganalisis tingkat kepentingan nasabah dengan atribut-atribut mutu pelayanan, menganalisis kesesuaian antara tingkat kepentingan dengan atribut-atribut mutu pelayanan menurut nasabah dengan kinerja dan menyusun strategi yang tepat untuk pengembangan Bank Negara Indonesia (BNI) Kantor Cabang Utama (KCU) Harmoni dalam menghadapi persaingan. Metode yang digunakan dalam kajian ini adalah analisis deskriptif, keandalan dan uji validitas, khi-kuadrat (chi-square), tabulasi silang, Importance Performance Analysis (IPA), Customer Satisfaction Index (CSI) dan Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis. Karakteristik nasabah BNI KCU Harmoni sebagian besar adalah wanita berusia 36-55 tahun dan bekerja sebagai karyawati dengan penghasilan di atas Rp 8 juta lebih. Secara umum, nasabah mendapatkan informasi dari spanduk yang dipasang di depan kantor BNI KCU Harmoni. Berdasarkan hubungan antara karakteristik nasabah dan tingkat kinerja, dapat disimpulkan bahwa pelanggan wanita, terutama berusia 36-55 tahun membutuhkan pelayanan sesuai dengan yang dibutuhkan. Karyawan membutuhkan pelayanan menurut standar layanan. Nasabah dengan penghasilan Rp 5-8 juta mengharapkan transaksi keuangan dilakukan dengan aman. Nasabah melakukan transaksi sekali dalam satu bulan, karena merasa percaya dan nyaman dengan pelayanan yang diberikan. Sumber informasi berupa spanduk yang dipasang di depan BNI KCU Harmoni sangat membantu petugas dalam memberikan informasi. Prioritas utama perbaikan perlu dilakukan tentang pelayanan parkir dengan melakukan koordinasi keamanan operasional gedung dan melakukan pemasaran secara agresif, lebih informatif dan fokus dengan lingkungan di sekitar kantor. Secara keseluruhan dari hasil integrasi IPA, CSI dan SWOT menunjukkan bahwa nasabah telah merasa puas dengan pelayanan yang telah diberikan BNI KCU Harmoni. Kepuasan ini harus dibandingkan (benchmarking) dengan pelayanan yang diberikan oleh bank-bank pesaing di sekitar BNI KCU Harmoni agar pelayanan dapat lebih ditingkatkan menjadi lebih baik.Keywords : customer satisfaction, pengembangan bisnis, strategi

Kajian Strategi Pengembangan Usaha Industri Kripik Singkong Perusahaan PT Inti Sari Rasa di Bekasi Praba Indariawati; Sapta Raharja; Soewarno T. Soekarto
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 6 No. 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

Cassava is one of local prime comodity in Indonesia. Crispy chips of cassava is one of product was made from cassava. People interest in developing of it, for example, people in Bekasi. PT Inti Sari Rasa was built in 1981, it has a business in crispy chips of cassava industry. The company have an internal and external constraints to develop and awaken crispy chips of cassava industry (increasing competition power of product and business). The aims of the study are: (1) to identify and evaluate the internal factor business of crispy chips of cassava industry in PT. Inti Sari Rasa which is become strength and weakness factors; (2) to identify and evaluate the external factors which is become opportunities and threats that can influence its developing; (3) to analyze strategy which was applied and formulate the alternative strategy for developing business of crispy chips of cassava. Data which was used in this analysis covered primary and secondary data which have quantitave and qualitative character. The respondents were : (a) company management (5 persons); (b) agent (10 agents); (c) consumer (50 persons). The tools analysis used matrix of IFE (Internal Factor Evaluation), EFE (External Factor Evaluation), IE (Internal – External) and SWOT (Strengths, Weaknesess, Opportunities and Threats) to arrange developing business strategy, also QSPM (Quantitative Strategic Planning Matrix) to determine priority strategy which was chose. The result of IFE matrix calculation got score 2.703 and EFE 2.511. Based market on the mapping by IE matrix, position of the company in the cell V. Strategy that can apply in this cell are market penetration and developing product and market. The result of SWOT matrix are four types of strategy that done, they are : S-O strategy, to maintain consumer’s loyalty and increasing productivity; W-O strategy, to expand distribution area and market, to increase quality of human resource marketing, to apply accountancy system in the company's finance; S-T strategy, to increase product diversification to counter a new comer, to increase image product in order to implant consumer loyalty; W-T strategy, to increase promotion activity in order to catch the potential consumer, to fix the product price in order to meet the most people. Based on the alternative strategy that was formulated. QSPM used to choose priority strategy which can be applied, it is expanding distribution area and market (4,612). That strategy rely on strengthens and opportunities, also solve some weaknesses and anticipate threatens which come from company surrounding

Perbaikan dan Evaluasi Penerapan Sistem Manajemen Mutu pada Industri Pengolahan Tahu (Studi Kasus di UD Cinta Sari, DIY) Sapta Raharja; S. Joni Munarso; Dian Puspitasari
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 7 No. 1 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Regarded as a tool for improving quality and potentially other performance related outcomes, quality management system (QMS) ISO 9000:2000 and Hazard Analyzis Critical Control Point (HACCP) approach are held as a key way of achieving competitive advantages in the today’s global work context, especially for tofu industry. QMS is designed for use in all segments of the food industry from procurement and handling raw material, controlling operator competency, operasionalize of technology, process documentation. HACCP requires the development of strategies to prevent the inclusion or reduction of these hazard until acceptable level in a food. Research methodology empyoyed in these research comprises of 5 steps i.e: (1) Tofu manufacturing inventarization; (2) Composing of Manual of Quality dan Work Instruction are main prerequire for QMS implementation; (3) Implementation of Quality Escort which is part in QMS; (4) Comparison study before and after QMS Implementation; (5) Consistency observation quality product with statistical analysis dan quality control chart; include: moisture, ash, protein content, compactcity of tofu structure. The result is quality of product more consistence after QMS Implementation. Neverless, it needed recontruction and monitoring contineously better way to create integrated agroindustry which is QMS implementation.

Co-Authors - Suryahadi Achmad Mujib Afifah Nur Arfiana Ahmad Sulaeman Aida Vitayala S Hubeis Aji Hermawan Aldrich Ilyas Aminah, Mimin Amira Amandanisa Amiruddin Saleh Amril Rahman Anas Miftah Fauzi Andi Asrianto Iskandar Ani Suryani Arahmah, Melina Arifin Derajat Suryana Aris Munandar Aris Munandar Bambang Hero Saharjo Budi Suharjo Chelvi Agnariosa Danang Aria Nugroho Darwin Kadarisman Dewi Auditiya Marizka Dewi Diniaty Dewi, Kiki Mariya Dian Puspitasari Dina Yuliasty Lamefa Dinda Nadhifah Aprillia Djumali Mangunwidjaja Dwi Setyaningsih Enrico Annas Erliza Hambali Erliza Noor Fakhrurrazi, Fakhrurrazi Faqih Udin Faqih Udin Fiora Helmi Firda Dimawarnita Fitriani Kasim Fitry Filianty Fransiska R Zakaria Hanafi, Imron Hartrisari Hardjomidjojo Hidayat, Adhi Nur Illah Sailah Imron, Tubagus Indah Yuliasih Intan Zania Khaswar Syamsu Khumaeroh, Siti Kiki Yulianto Komar Sumantadinata Luluk Sulistiyo Budi M. Syamsul Maarif M. Syamsul Ma’arif Ma'mun Sarma MARIA BINTANG Marimin , Ma’ruf Pambudi Nurwantara Meilan, Tria Mutiari Muhamad Sapoan Muhammad Syamsul Ma arif Muhammad Syamsun Musa Hubeis Muti'atul Chosyi'ah Nastiti Siswi Indrasti Nazli, Rizal Syarief Sjaiful Netra Mirawati Nia Ariani Putri Nike Yosephine Nunung Nurhayati Nurmiati Ono Suparno Pindo Witoko Praba Indariawati Pranata, Wahyu Suradi Purana Indrawan Purwaningrum, Cucu Rina Purwo Subekti Rahayu, Nur Fitri Rahmatun Nisful Maghfiroh Ramadhan, Muhammad Rahmad Ridloudin, Ahmad Rifqi Ahmad Riyanto Rizal Syarief Rizky Julianto Perkasa Rosniyati Suwarda Rudi Laksono S. Joni Munarso Saifullah, Rikza Sandro Aldy Sayyidina Hamzah Seppa Septarianes Shanti Kirana Anggraeni Slamet Budijanto Soewarno T. Soekarto Soselisa, Jack Absalom Sri Mursidah Sudirman Sudirman Sugeng Hari Suseno Sugeng Heri Suseno Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi, Sukardi Sumiati Sumiati Sumiati Sumiati Syamsul M. Syamsuwarni Rambe Syarifah Rohana Maghfiroh Tajuddin Bantacut Teni - Oktavia Titi Candra Sunarti Tjahja Muhandri Tonni Kusuma Triwulandari S. Dewayana Triwulandari Satitidjati Dewayana Tun Tedja Irawadi Wine Widiana Yandra Arkeman Yuanto, Eka Novah Yusri, Amrizal

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