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All Journal TEKNIK Voteteknika (Vocational Teknik Elektronika dan Informatika) Resona : Jurnal Ilmiah Pengabdian Masyarakat Hasil Pengabdian Kepada Masyarakat Jurnal Serambi Engineering Jurnal Inovasi Teknik Kimia Rambideun : Jurnal Pengabdian Kepada Masyarakat International Journal of Engineering, Science and Information Technology Jurnal Hurriah: Jurnal Evaluasi Pendidikan dan Penelitian Journal of Renewable Energy, Electrical, and Computer Engineering Chemical Engineering Journal Storage (CEJS) Jurnal Teknologi Kimia Unimal Sisfo: Jurnal Ilmiah Sistem Informasi Jurnal Energi Elektrik JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Jurnal Polimesin Jurnal Solusi Masyarakat Dikara ABDIMU: Jurnal Pengabdian Muhammadiyah

Muhammad Muhammad

Universitas Malikussaleh

Author-ID : 2616539

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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SOSIALISASI PENGGUNAAN MEDIA SOSIAL DAN INTERNET YANG AMAN UNTUK GURU SMK NEGERI 1 LHOKSEUMAWE munirul ula; Rizal Tjut Adek; Muhammad Muhammad; Mukhlis Mukhlis; Muhammad Fauzan; Bustami Bustami
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2022): Rambideun: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v5i1.818

Social media does provide a plethora of fun perks. However, social media and the internet also bring negative impacts and new dangers. Technology of internet can result in many negative things in society when it is not accompanied by knowledge of wise internet use. In this era of globalization, the internet has become a major need in everyday life. The internet has a very good role in helping the role of business, learning, communication and other problems that are found when not using the internet or commonly called the manual method. Not using and following the development of the internet, can lead to lagging business and economic aspects. The method used in this service is direct presentation and workshop. The purpose of the training is to raise awareness about the possible dangers of using social media. The materials presented in this training include cases of fraud through social media, cases of identity theft and others. After that, preventive measures against the threats that may be faced and how to use social media properly are conveyed in this socialization. This training and socialization is very useful to raise awareness of teachers about the dangers that may arise in the use of the internet and social media, so that this knowledge can be conveyed and taught to students at SMK Negeri 1 Lhokseumawe and also the surrounding environment. Key Words: Awareness of social media, healthy and safe Internet, SMK teacher socialization

PELATIHAN DAN PENDAMPINGAN DIGITAL MARKETING BAGI PELAKU USAHA KULINER DI KOTA BIREUEN munirul ula; Rizal Tjut Adek; Muhammad Muhammad; Bustami Bustami; Fasdarsyah Fasdarsyah; Mukhlis Mukhlis
RAMBIDEUN : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2022): Rambideun: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Al Muslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/pkm.v5i1.837

During the Covid-19 disaster, the condition of Micro, Small and Medium Enterprises (MSMEs) in Bireuen Regency was very alarming. The impact of the pandemic outbreak and regulations related to the Enforcement of Restrictions on Community Activities have caused sales turnover to decline, therefore culinary entrepreneurs are required to be more creative and innovative in conducting marketing activities. Digital marketing activities is one solution to increase sales during this pandemic. However, there are still many culinary business actors in Bireuen Regency who have not mastered digital marketing strategies. Therefore, digital marketing training and assistance is needed for culinary entrepreneurs in Bireuen Regency to be able to compete and innovate to increase sales turnover in this pandemic era. This Digital Marketing Training and Assistance aims to provide knowledge and skills for entrepreneurs in Bireuen Regency to increase sales through digital marketing. The results of the evaluation of this service activity are very useful for increasing the knowledge and expertise of participants in online marketing. Through this training and mentorship activity, culinary business actors in Bireuen Regency can improve social media marketing, generate marketing material to assist digital marketing, and raise sales turnover.

Oyster Shell Waste (Crassostrea Gigas) as A Cheap Adsorbent for Adsorption Of Methylene Blue Dyes: Equilibrium and Kinetics Studies Muhammad Muhammad; Meriatna Meriatna; Nia Afriani; Rizka Mulyawan
International Journal of Engineering, Science and Information Technology Vol 1, No 4 (2021)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

In this study, Oyster (Crassostrea gigas) shell powder which contains calcium carbonate (CaCO3) was converted into calcium oxide (CaO). The Oyster shell powder that had been activated was utilized for the adsorption of the methylene blue (MB) dyeing material, which is one of waste water concerns. Oyster shells were crushed and sieved into 100 mesh sized powder and then calcinated at a temperature of 600℃ and 800℃ both for 4 hours period. To determine the adsorption equilibrium, methylene blue (MB) solution was used with varying concentration from 10 to 50 mg/L in which the adsorbent weighing 3 g was put into a conical flash and shaken until the adsorption equilibrium was reached. As for the adsorption kinetics, 250 mL MB solution was used with initial concentrations of 10, 20 and 30 mg/L, with an adsorbent weight of 3 g and a solution at pH 11 for each concentration. The evaluation of the experimental data from the adsorption process is well explained by the Freundlich equation, with the correlation coefficient value (R2) found to be 0.9999, where the value of the adsorption intensity (n) is close to unity; this shows that the adsorption is multilayer or in other words the adsorption energy is heterogeneous. The kinetics study also shows that pseudo second-order model is the most applicable to the adsorption process. From the pseudo-second-order model, with the correlation coefficient between 0.9984 - 0.9999 can explain that the methylene blue (MB) adsorption process is chemically based sorption or in other words termed as chemisorption.

Space Transformation in Residential House Small Entrepreneurs Banana Sale Rinaldi Mirsa; Muhammad Muhammad; Fidyati Fidyati; Eri Saputra; Muhammad Rumiza
International Journal of Engineering, Science and Information Technology Vol 1, No 4 (2021)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Space transformation occurs in line with the needs and availability of resources owned by space users. The arrangement and utilization of space is carried out to optimize the function of the space owned and the limited space owned by the space user requires an adjustment in the use of the space owned to achieve business goals as well as the comfort of the living environment. Pante Bidari is a banana sale producing area in Aceh, which is located in East Aceh Regency, where the majority of the people work as small entrepreneurs and workers in the Banana Sale Industry. The process carried out when producing Pisang Sale uses a special room consisting of a storage room, peeling room, sale room and packaging room. This study aims to determine how the transformation of space in a small banana sale house. The method used in this research is a qualitative method. This study found that the spatial transformation that occurred in the small businessman's house of Pisang Sale in Pante Bidari District, East Aceh Regency is one way to optimize the utilization and utilization of space, so that the Pisang Sale production room consists of storage room, stripping room, sale room and packaging room. using residential space as an aspect of activity in residential homes, so that ongoing activities are not disturbed by other activities, residential space in terms of space dimensions there are changes that include addition, reduction and movement of space aimed at adjusting space requirements. Judging from the spatial relationship, there are several spaces that are far from each other and close to each other, so that access to activities carried out can optimize the function of the space.

EKSTRAKSI OLEORESIN DARI AMPAS JAHE (ZINGIBER OFFICINALE ROSC) LIMBAH PENGOLAHAN JAHE DENGAN METODE EKSTRAKSI PADAT-CAIR (LEACHING) Khoirunnisa Al Fadhilah Ritonga; Muhammad Muhammad; Masrullita Masrullita; Syamsul Bahri; Azhari Azhari
Chemical Engineering Journal Storage (CEJS) Vol 2, No 1 (2022): Chemical Engineering Journal Storage (CEJS) - Mei 2022
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v2i1.6391

Oleoresin merupakan salah satu produk hasil ekstraksi rempah-rempah yang digunakan untuk bahan perasa karena lebih mudah penggunaannya. Oleoresin jahe yang dikenal dengan gingerol diperoleh dari hasil ekstraksi jahe menggunakan pelarut yang memiliki sifat-sifat tertentu dan tidak beracun bagi makanan. Pemanfaatan ampas pengolahan jahe sebagai bahan baku penelitian pembuatan oleoresin jahe menggunakan pelarut etanol dan aseton dengan variasi volume pelarut, suhu dan ukuran ampas jahe dengan metode ekstraksi pada-cair (Leaching). Ampas jahe dilakukan pengeringan dan pengecilan ukuran menjadi mesh 50 dan mesh 80, lalu diekstraksi persampel dengan variabel bebas variasi suhu 35⁰C, 45⁰C dan 55⁰C, dan volume pelarut 300 ml, 400ml, dan 500 ml menggunakan pelarut etanol dan aseton. Adapun variabel tetapnya berupa massa tiap sampel yaitu 100gr, waktu ekstraksi selama 3 jam dengan kecepatan pengadukan 150 rpm. Dari penelitian didapatkan kondisi terbaik untuk menghasilkan rendemen, densitas oleoresin dari ekstraksi ampas jahe yaitu pada kondisi suhu ekstraksi 55⁰C, volume 500ml dan mesh 50 menggunakan pelarut etanol dengan rendemen 21%, densitas 0,838 gr/cm³ dan indeks bias 1,496535. Sedangkan, esktrasi menggunakan pelarut aseton dengan perlakuan yang sama didapatkan rendemen 5,3%, densitas 0,826 gr/cm³ dan indeks bias 1,407505.

PENGARUH SUHU DAN WAKTU HIDROLISIS TERHADAP KADAR GLUKOSA DALAM PEMBUATAN SIRUP GLUKOSA DARI BIJI ALPUKAT DENGAN METODE HIDROLISIS ASAM Mahaziva Putri Maghfirah Tambunan; Zainuddin Ginting; Rizka Nurlaila; Muhammad Muhammad; Ishak Ishak
Chemical Engineering Journal Storage (CEJS) Vol 1, No 3 (2021): Chemical Engineering Journal Storage (CEJS) - Desember 2021
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v1i3.4798

Sirup glukosa dapat digunakan sebagai bahan baku industri makanan, minuman dan farmasi. Sirup glukosa dapat diperoleh dari bahan-bahan berpati seperti biji nangka, rebung, jagung, tapioka dan jenis umbi-umbian. Pemanfaatan limbah biji alpukat di Indonesia saat ini masih sangat minim, sehingga perlu dikembangkan lebih lanjut. Salah satunya dengan melakukan penelitian pembuatan sirup glukosa dari biji alpukat. Tujuan dari penelitian ini ialah untuk mengetahui pengaruh suhu dan waktu hidrolisi terhadap kadar glukosa dari biji alpukat dengan metode hidrolisis. Adapun proses yang digunakan dalam penelitian ini yaitu proses hidrolisis dengan katalisator HCl (asam klorida). Tahapan proses diawali dengan pembutaan tepung biji alpukat yang dilanjutkan dengan proses hidrolisis. Hidrolisis dilakukan di dalam labu leher tiga dengan penambahan asam klorida 3% sebanyak 150 ml, dipanaskan dengan variasi suhu 75, 85 dan 95oC dan dengan variasi waktu 120, 135, 150, 165 dan 180 menit. Produk yang dihasilkan kemudian dianalisa kadar glukosa, kadar air, kadar abu dan analisa keadaan yang meliputi kadar kemanisan, warna dan bau. Hasil penelitian yang didapat dari penelitian ini yaitu suhu dan waktu sangat mempengaruhi kadar glukosa. Kadar glukosa paling tinggi yang didapatkan sebesar 50% pada suhu 95oC dan waktu 180 menit. Kadar air paling baik yang diperoleh sebesar 17,4105% pada suhu 95oC dan waktu 180 menit. Kadar abu paling baik yang didapatkan yaitu sebesar 0,864% pada suhu 95oC dan waktu 180 menit.

BIOFOAM BERBAHAN PATI SAGU (Metroxylon rumphii m) DENGAN BAHAN PENGISI (FILLER) SERAT BATANG PISANG DAN KULIT PISANG MENGGUNAKAN METODE THERMOPRESSING Feni Lestari Berutu; Rozanna Dewi; Muhammad Muhammad; Zainuddin Ginting; Nasrul ZA
Chemical Engineering Journal Storage (CEJS) Vol 2, No 1 (2022): Chemical Engineering Journal Storage (CEJS) - Mei 2022
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v2i1.6420

Pemakaian styrofoam sebagai pembungkus makanan sudah tidak asing lagi bagi masyarakat. Penggunaan styrofoam secara terus-menerus berdampak buruk bagi kesehatan manusia dan lingkungan sekitar, maka untuk mengatasinya diperlukan kemasan alternatif yang ramah lingkungan. Biofoam merupakan kemasan pengganti styrofoam yang dibuat dari bahan baku alami yaitu pati dan serat. Serat batang pisang dan serat kulit pisang memiliki kandungan selulosa yang cukup tinggi untuk dijadikan sebagai alternatif dalam pembuatan biofoam, yaitu sebanyak 60-65 % dan 17,04 %. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi NaOH serta rasio serat batang pisang dan kulit pisang terhadap kualitas biofoam yang dihasilkan, menganalisa pengaruh persentase penambahan serat batang pisang dan kulit pisang terhadap kualitas biofoam yang dihasilkan. Biofoam dibuat dengan metode thermopressing, waktu pencetakan selama 30 menit, suhu 170 oC, konsentrasi NaOH sebesar 3%, 45, 5%, 6% serta perbandingan serat batang pisang dan kulit pisang adalah 100:0, 75:25, 50:50, 25:75, dan 0:100. Adapun uji karakteristik biofoam yaitu uji daya serap air, uji densitas, biodegradibilitas, kuat tarik, dan kuat tekan. Hasil penelitian menunjukkan bahwa konsentrasi NaOH dan penambahan serat berpengaruh terhadap kualitas biofoam yang dihasilkan. Hasil uji karakteristik biofoam terbaik adalah pada konsentrasi NaOH 5 % dengan perbandingan serat batang pisang dan kulit pisang 75 : 25 % memiliki persentase daya serap air sebesar 11,8682 %, densitas 0,7068%, kuat tarik 2,14 Mpa, kuat tekan 1,80 Mpa, dan nilai biodegradibilitas 22,9884 %.

PEMBUATAN AIR MINUM ALKALI MENGGUNAKAN METODE ELEKTROLISIS Lamkaruna Rizki; Lukman Hakim; Zulnazri Zulnazri; Muhammad Muhammad; Jalaluddin Jalaluddin
Chemical Engineering Journal Storage (CEJS) Vol 1, No 3 (2021): Chemical Engineering Journal Storage (CEJS) - Desember 2021
Publisher : LPPM Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/cejs.v1i3.4805

Air alkali adalah air yang bersifat basa atau mempunyai pH di atas 7. Tujuan penelitian ini adalah Mengidentifikasi variable-variabel yang mempengaruhi proses pembuatan air minum alkali, merancang alat proses pembuatan air minum alkali dan mengetahui perbandingan kualitas air minum alkali dan air biasa. Air yang telah diuji kadar TDS dan pH dimasukkan kedalam wadah elektrolisis, kemudian dielektrolisis dengan variasi tegangan 5 volt, 10 volt, 15 volt, 20 volt, dan 25 volt menggunakan variasi waktu 1 jam, 2 jam, 3 jam, 4 jam, dan 5 jam. Kemudian air hasil elektrolisis dilakukan uji organoleptic (bau, warna, dan rasa) dan uji kekeruhan. Dari hasil penelitian diperoleh kenaikan pH tertinggi yaitu pada tegangan 25 volt selama 5 jam dengan pH sebesar 8,3. Kemudian berdasarkan uji organoleptic yang dilakukan pada 8 orang orang responden diperoleh hasil bahwa air alkali hasil elektrolisis memenuhi syarat kelayakan air minum yaitu tidak memiliki bau, warna, dan rasa. Dari penelitian ini dapat diketahui bahwa kenaikan pH pada proses elektrolisis dipengaruhi oleh besar tegangan dan lama waktu elektrolisis, kenaikan pH tertinggi terdapat pada sampel hasil elektrolisis dengan tegangan 25 volt selama 5 jam yaitu pH sebesar 8,3. Kata kunci : air alkali, elektrolisis, uji organoleptik, kenaikan pH, tegangan, dan waktu

Identifikasi Bangunan Kolonial pada Hunian di Kecamatan Banda Sakti Kota Lhokseumawe sebagai Aset Heritage Armelia Dafrina; Muhammad Muhammad; Dela Andriani; Riza Fitri
Jurnal Serambi Engineering Vol 7, No 2 (2022): April 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i2.4209

Lhokseumawe is one of the cities in Aceh Province that the Dutch had visited during the colonial period. One of the traces as historical evidence is the residence of the Dutch who are different from the dwellings of the local community. Colonial architecture is an architectural style that comes from a mixture of European architecture and through a process of adaptation to form Dutch architecture during the Indonesian period under Dutch rule. This colonial architecture adapted to the local environment and climate resulting in a suitable and comfortable building. The object of the research is a residential house in Banda Sakti District, Lhokseumawe City. In this area there are historical buildings identified as the Dutch Colonial Heritage Area. The purpose of the study was to identify the existence of a residential house in Banda Sakti District, Lhokseumawe City through the external form of residential housing (vertical and horizontal organization of space, roof model, door model, window model, ladder laying system, ornaments and orientation) related to the external form of the building. This research method is a qualitative method through direct observation at the research site and interviews with homeowners. This research is focused on facade elements or on the outer form of residential houses (vertical and horizontal organization of space, roof models, door models, window models) related to the external form of the building.

Pemberdayaan Masyarakat Desa Melalui Pemanfaatan Tanaman Obat Keluarga (Toga) Sebagai Upaya Pencegahan Covid-19 Secara Praktis dan Ekonomis Fajriana Fajriana; Sri Setyawati; Muhammad Muhammad; Azhari Azhari; Riska Imanda
JURNAL PRODIKMAS Hasil Pengabdian Kepada Masyarakat Vol 6, No 2 (2021)
Publisher : Universitas Muhammadiyah Sumatera Utara

Pemanfaatan dan pengelolaan sumber daya desa Sebagian besar dilakukan oleh laki laki, mulai dari kegiatan dibidang pertanian, perternakan, industry kecil dan menengah, sebagai anggota masyarakat juga mempunyai hak utnutk ikut serta dalam pemanfaatan dan pengelolaan sumbar daya pedesaan, meskipun kemungkinan peran perempuan tidak sebesar peranan laki laki. Oleh karena itu, diperlukan adanya berbagai program yang dapat dilakukan perempuan dalam rangka peningkatan kesejahteraan keluarga dengan memanfaatkan dan megelola lingkungan sekitar. Salah Satunya program yang dapat dilaksanakan oleh perempuan dalam upaya peningkatan kesejahteraan industry rumah tangga, khususnya di bidang pangan adalah program penanaman dan pemanfaatan tanaman Obat keluarga (TOGA). Tujuan dari pengabdian ini adalah untuk meningkatkan pendapatan masyarakat dimasa pandemic Covid-19 sekaligus menyediakan obat yang lebih murah dan efek samping yang lebih ringan. Metode yang digunakan adalah ceramah dan praktik atau demostrasi, sehingga masyarakat dapat mempraktekkan secara langsung dan menerapkan dalam rumah tangga. Dalam pelaksanaannya disampaikan metode pengolahan tanaman TOGA sehingga menjadi minuman immunostimulant yang menyehatkan, membuat hand sanitizer alami maupun bagaimana cara menanamnya.

Co-Authors Abdul Rahman abdullah, humaira Adi Setiawan Agam Muarif Alashri, Haris Ali Nur Muhammad Zaidin Balatif Ali Nur Muhammad Zaidin Balatif Anggi Dwi Safitri Apandi S, Arpan Ar Razi Ardyan, Muhammad Armelia Dafrina Asnawi Asran Asran Asrillah Asrillah Ayike Kusprasetya Azhari Azhari Azi Maulana Ikbal Azizi Maharani Azril Fahmi Azwar Yunus Bahruddin Bakhtiar Bakhtiar Basuki Wasis Bustami Bustami Chairun Nisa Chalisna Wildani Cut Milya Damayanti Damayanti Dedi Fariadi Deifa Nurfiqih Dela Andriani Devia Ayu Setyowati Diki Dian Andika Eddy Kurniawan Effendi, Mulia Eki Supratiwi Eri Saputra Fadhil Risky Ramadhana Faisal Faisal Faizar Rianda Fajriana, Fajriana Fakhruddin Ahmad Nasution Farhana, Izzati Fasdarsyah Fasdarsyah Feni Lestari Berutu Fidyati, Fidyati Fuji Maharani Giffary, Muhammad Gultom, Togu Sahat Martua Hadi Hosseiniamoli Hafizh Al Kautsar Aidilof Hafli, T Halimah Tusaddiah Daulay Hastriad, Tengku Hendra A Ihsanul Fikri Hutabarat Imanda, Riska Iqbal Kamar Irdoni Irdoni Irma Yulia Damanik Irwansyah Situmorang Ishak Ishak Jalaluddin Jalaluddin Jalaluddin Jalaluddin Kamar, Iqbal Kartika Kartika Khoirunnisa Al Fadhilah Ritonga Lambang Wicaksono Lamkaruna Rizki Leni Maulinda, Leni Leni, Maulinda Lina Sari Silalahi Lukman Hakim Luthfi Luthfi M Irsyad K M Muhammad Mahaziva Putri Maghfirah Tambunan Masrullita Masrullita Meriatna Meriatna Mirsa, Rinaldi Mirza Farhan Misbahul Jannah Mochamad Ari Saptari Muhammad Muhammad Arif Muhammad Fauzan Muhammad Huseini Lubis Muhammad Nugraha P Muhammad Razin Muhammad Rumiza Muhammad Safrijal Mulyawan, Mulyawan Mulyawan, Rizka Munirul Ula Muthmainnah Muthmainnah Nadira Diandra Nani Lidia Nasrul ZA Nasrul ZA, Nasrul Nasrun, Mahdalena Nia Afriani Nikmat Wanda Novi Sylvia Nur Azura Lubis Nur Octavia Deri Nur rizqi Fattah Lubis Nurhabiah Nurhabiah Nurlaila, Rizka Nurul Islami, Nurul Pasaribu, Josua Purwoko, Agus Putra, Reza Rahmad Wahyudi Rahman, M R F Ratih Permana Sari Raudhatul Raihan Raudhatul Ulfa Rauzatul Jannah Z Retwan, M.Alif Alzahy Reza Putra Reza Putra Ridho Hafis Rika Santi S. Tumangger Rina Ridara Rinaldi Mirsa Riza Fitri Rizal S.Si., M.IT, Rizal Rizka Mulyawan Rizka Mulyawan Rizka Nurlaila Rizki Alamsyah Rizky, Audry Azilla Rozanna Dewi Safwandi Safwandi Salahuddin Salahuddin Salimuddin Salimuddin Sanda Mulia Utari Selamat Meliala Sinaga, Selvi Sundari Sri Awalin Marpaung Sri Setiawaty Sri Setyawati Sulhatun Sulhatun Suryati Suryati Suryati Suryati Susi Yanti Syafriandi Damanik Syamsul Bahri Syamsul Bahri Syamsul Bahri T Hafli Tarigan, Jhodi Okta Albiqho Teuku Mudi Hafli Tiara Puspa Dwi Seta Wiwi Anola Rosane Wiza Ulfa Fibarzi Wiza Ulfa Fibarzi Zainuddin Ginting Zulmiardi, Zulmiardi Zulnazri, Z

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