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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Fitopatologi Indonesia MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah JURNAL BISNIS STRATEGI Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Pascapanen Pertanian Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Jurnal Penelitian Tanaman Industri Buletin Teknologi Pasca Panen Indonesian Journal of Business and Entrepreneurship (IJBE) agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Agroindustri Jurnal REKOMEN (Riset Ekonomi Manajemen) IJBE (Integrated Journal of Business and Economics) Jurnal Penelitian Pertanian Tanaman Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PANGAN Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri)

Rokhani Hasbullah

Departemen Teknik Mesin Dan Biosistem , IPB University

Author-ID : 277989

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Teknik Penanganan Pascapanen Padi untuk Menekan Susut dan Meningkatkan Rendemen Giling (Post Harvest Handling Technique to Reduce Losses and Increase the Milling Yield) Rokhani Hasbullah; Anggitha Ratri Dewi
JURNAL PANGAN Vol. 21 No. 1 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v21i1.90

Solusi bijak untuk mengatasi kekurangan beras adalah dengan memaksimalkanproduksi beras dalam negeri, diantaranya dengan menekan susut pasca panen dan meningkatkan rendemen giling. Penelitian ini bertujuan untuk mengkaji teknik penanganan pascapanen terutama perontokan dan penggilingan padi varietas Ciherang, Hibrida, dan Cibogo. Perontokan padi dilakukan dengan tiga metode perontokan: (i) digebot; (ii) pedal thresher; dan (iii) power thresher. Penggilingan padi dilakukan menggunakan tiga konfigurasi penggilingan mesin yang berbeda: (i) dua kali pecah kulit dan dua kali sosoh (2H-2P); (ii) satu kali pengupasan kulit, satu kali pengayakan (separator), dan satu kali penyosohan (H-S-P); dan (iii) satu kali pengupasan kulit, dua kali pengayakan dan dua kali penyosohan (H-2S-2P). Hasil penelitian menunjukkan bahwa jumlah butir gabah per malai pada varietas hibrida adalah 303 butir, paling tinggi diikuti ciherang (158 butir) dan cibogo (130 butir). Namun demikian, varietas hibrida memiliki berat seribu butir paling rendah (28,6 g) dibandingkan ciherang (29,7 g) dan cibogo (30,4 g). Penggunaan power thresher mampu menekan susut perontokan dari 3,31–4,35 persen (dengan alat gebot) menjadi 0,49–1,21 persen dan menghasilkan gabah dengan persentase keretakan butiran gabah yang paling rendah. Rendemen giling padi varietas cibogo (67,81 persen) lebih tinggi dibandingkan varietas ciherang (62,61 persen) dan hibrida (60,78 persen). Konfigurasi penggilingan H-2S-2P menghasilkan susut penggilingan terendah yaitu 2,52 persen dan mampu meningkatkan derajat sosoh dan tidak mempengaruhi rendemen giling. The best solutions to overcome the shortage of national rice production is by applying good postharvest handling practices to reduce losses and increase the milling yield. This study aims to assess postharvest handling of several varieties of paddy, especially threshing and milling. Threshing of paddy is done by three methods: (i) manually or “gebot”; (ii) using pedal threshers; and (iii) using power threshers. Milling of rice is done using three milling configurations: (i) twice paddy husking and twice rice polishing (2H-2P); (ii) once paddy husking, once paddy separation and once rice polishing (HSP); and (iii) once paddy husking, twice paddy separation and twice rice polishing (H-2S-2P). The results show that the highest number of grains per paddy panicle is 303 grains for Hybrid varieties followed by Ciherang (158 grains) and Cibogo (130 grains). However, Hybrid variety has the lowest weight of thousand grains (28.6 g) compared to Ciherang (7.29 g) and Cibogo (4.30 g). The use of power thresher is able to reduce paddy losses from 3.31 to 4.35 percent (for manual threshing or gebot) to be 0.49 to 1.21. The use of power thresher also reduces the percentage of grain cracking. The milling yield of Cibogo variety is the highest (67.81 percent) compared to Ciherang variety (62.61 percent) and Hybrid variety (60.78 percent). Milling configuration of H-2S-2P is the best performance of rice milling processing; resulting the lowest milling losses (2,52 percent) and increasing the polish degree (100 percent) and does not affect the milling yield of rice (66,22 percent).

Proses Pengolahan Beras Pratanak Memperbaiki Kualitas dan Menurunkan Indeks Glikemik Gabah Varietas Ciherang (Parboiled Rice Processing Improve Quality and Reduce Glycemic Index of Paddy cv. Ciherang) Nurman Susilo; Rokhani Hasbullah; Sugiyono Sugiyono
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.92

Proses pratanak bertekanan dapat memperbaiki kualitas dan menurunkan indeks glikemik beras. Penelitian ini bertujuan, mengkaji pengaruh tekanan pengukusan terhadap kualitas fisik dan komposisi kimia beras pratanak serta sifat organoleptik nasi pratanak, menguji indeks glikemik nasi pratanak pada berbagai tekanan pengukusan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan tekanan pengukusan yaitu 0,8 kg/cm2 (110oC), 1,5 kg/cm2 (122oC), 2 kg/cm2 (127oC) dan 2,5 kg/cm2 (132oC) dan 4 kali ulangan. Hasil penelitian menunjukkan bahwa proses pratanak bertekanan dapat memperbaiki kualitas fisik beras yaitu meningkatkan 20,71 persen butir utuh, menurunkan 15,11 persen butir patah, menurunkan 0,16 persen butir menir dan meningkatkan 6,43 persen rendemen, namun belum mampu meningkatkan butir kepala. Proses pratanak bertekanan juga mampu merubah komposisi kimia seperti, meningkatkan 0,38 persen lemak, meningkatkan 0,19 persen abu, meningkatkan 4,21 persen amilosa dan meningkatkan 0,95 persen pati resisten, namun menurunkan 0,01 persen karbohidrat dan menurunkan 0,55 persen protein . Panelis menyukai sifat organoleptik aroma dan tekstur beras pratanak, namun relatif agak suka terhadap warna dan rasa. Perlakuan pratanak dengan tekanan pengukusan 2,0 kg/cm2 (127oC) mampu menurunkan indek glikemik dari 48,18 menjadi 35,52 dan tekanan pengukusan 0,8 kg/cm2 (110oC) mampu menurunkan indeks glikemik dari 48,18 menjadi 44,88.kata kunci: padi, beras pratanak, tekanan pengukusan, indeks glikemikPressure parboiling process can improve the quality and reduce glycemic index of rice. The parboiled rice would be suitable to be consumed by diabetes sufferer. The research was aimed to study the effect of steaming pressure on physical quality, chemical composition and organoleptic properties and to evaluate the glycemic index of parboiled rice at various steaming pressure. The study was conducted using a completely randomized design with 4 treatments of steaming pressure i.e. 0.8 kg/cm2 (110o C), 1.5 kg/cm2 (122o C), 2.0 kg/cm2 (127o C) and 2.5 kg/cm2 (132o C) and 4 replications. The results showed that the pressure parboiling process could improve the physical quality i.e. the increase of the whole grain 20.71 percents, reduced broken 15.11 percents, reduced small broken 0.16 percents and increased yield 6.43 percents. Pressure parboiling process was also able to change chemical compositions i.e. increased fat 0.38 percents, increased ash 0.19 percents, increased amylose 4,21 percents,increased amylase resistant starch 0.95 percents, reduced carbohydrate 0.01 percents and reduced protein 0.55 percents. Organoleptic properties of parboiled rice were relatively preferred in terms of aroma and texture, but rather less preferred in the cases of color and flavor. Pressure parboiling rice with 2.0 kg/cm2 steaming pressure (127o C) could reduce the glycemic index from 48.18 to 35.52, while the steaming pressure of 0.8 kg/cm2 (110o C) could reduce the glycemic index from 48.18 to 44.88.

Transportasi Sungai: Upaya untuk Meningkatkan Efisiensi Pengadaan, Penyimpanan dan Distribusi Gabah/Beras Rokhani Hasbullah; Abdul Waries Patiwiri
JURNAL PANGAN Vol. 18 No. 1 (2009): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v18i1.196

Sejak dahulu kala sungai merupakan sarana aktivitas manusia dalam kehidupan sehari-hari seperti untuk mencuci, mandi, irigasi, pengangkutan dan pelayaran atau transportasi. Sebagai jalur transportasi, peran sungai-sungai di Indonesia nampaknya mulai ditinggalkan dan bergeser ke transportasi moda darat karena adanya anggapan bahwa jalur darat lebih cepat dibandingkan dengan transportasi sungai. Apalagi, pemerintah lebih memprioritaskan peningkatan sarana dan prasarana jalur darat. Akibatnya, wilayah-wilayah di jalur sungai agak tertinggal perkembangannya dan berdampak terhadap jasa sungai yang merupakan mata pencaharian hidup sebagian masyarakat di sekitar aliran sungai. Dalam menghadapi krisis energi, potensi sungai perlu mendapatkan perhatian baik sebagai transportasi sungai, sumber energi alternatif, kelestarian lingkungan maupun manfaat lainnya. Semestinya kita dapat belajar dari Thailand yang cukup piawai dalam memanfaatkan sungai, tidak hanya sebagai transportasi tetapi juga sebagai obyek wisata yang menarik.

TEKNOLOGI PENGOLAHAN BERAS KE BERAS (Rice to Rice Processing Technology) Rokhani Hasbullah; Tajuddin Bantacut
JURNAL PANGAN Vol. 16 No. 1 (2007): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v16i1.273

Banyakpermasalahan yangdihadapidalam proses pengolahan gabah ke beras, namun demikian berbagai teknologi terus dikembangkan untuk meminimalkan kehilangan dan meningkatkan kualitas produk beras. Seiiring dengan bertambahnya jumlah penduduk, meningkatnya tingkat pendidikan dan pendapatanmaka polakonsumsi masyarakatberobah dan menuntut pangan (beras) yang bermutu baik. Tulisan ini membahas tentang teknologi pengolahan beras ke beras yang meliputi kebutuhan mesin, level teknologi, kapasitas dan konfigurasi mesin yang dapat dijadikan pertimbangan bagi para investor yang tertarik untuk mendirikan usaha pengolahan Beras ke Beras (BKB). Hasil yang dapat disimpulkan adalah bahwa masalah kualitas merupakan hal penting yang harus segera diperbaiki. Industri pengolahan BKB diharapkan dapat menjadi solusi dalam memperbaiki kualitas perberasan nasional sekaligus meningkatkan nilai tambah perberasan di Indonesia.

Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana) Rokhani Hasbullah; Nuzul Syah Putra
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 2 (2022): June
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i2.279-291

This study aims to examine freeze drying techniques and the effect of freeze drying techniques on the quality of freeze-dried strawberries. The material used are strawberries obtained from farmers in Lembang, West Bandung Regency, Bandung. The fruit having postharvest age of 14-15 days after the beginning of fruit formation. Freeze drying was carried out using Buchi type Lyovapor L-200 freeze dryer. The research stage consists of sample preparation, freezing, freeze drying, and quality observation. Freezing was carried out for 110 to 120 minutes until the temperature of the fruit reaches temperature of -12°C to -15 °C. Freeze drying was carried out at temperature of -46 oC for 12 hours, 24 hours, and 36 hours. The experimental design used in this experiment was a complete randomized factorial design. The first factor was vacuum pressure (0.5 mBar and 0.1 mBar) and the second factor was drying time (12 hours, 24 hours and 36 hours). The experiment was conducted with 2 repetitions. Observed quality parameters include drying rate, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio and favorability/hedonic value. The results showed that the vacuum pressure, drying time and their interaction had a significantly effect on the rate of drying, moisture content, weight loss, hardness, total dissolved solids, rehydration ratio, color and texture of the fruit, but had no significantly effect on taste and aroma. Freezing drying at a vacuum pressure of 0.1 mBar and 36 hours drying time produces the best quality of freeze-dried strawberries with hedonic score of 5 (likes) based on the panelists’ assessment. Keywords: drying, freeze drying, post-harvest, rehydration, strawberry

VAPOR HEAT TREATMENT AND ITS EFFECT ON MELON (Cucumis melo L.) QUALITIES DURING STORAGE Michael Alexander Hutabarat; Rokhani Hasbullah; Mohamad Solahudin
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 2 (2019): Juni
Publisher : The University of Lampung

Melon is very popular among Indonesians because of its sweet taste and rich in nutrients and also very potential as export comodities. Every export comodities including melon need proper handlings of quarantine to disinfestation pests / diseases. One of quarantine technique which is appliable for melon is vapor heat treatment (VHT). Aims of this research are to make a simulation of heat distribution during VHT process inside melons, to observe VHT technique effects on melon qualities during storage, and to determine the optimum time of VHT process for melon. Finite difference method is used in designing the simulation using Visual Basic 6.0. To observe melon qualities, this research used complete randomized design (CRD) with 4 level of treatment based on VHT process duration which was 10 minutes, 20 minutes, 30 minutes and control every 4 days for 24 days. The result showed that finite difference method can be used for simulating heat distribution inside melon during VHT with coefficient determination (R2) value of 0.9903. Beside that, the result also showed that there were no signifficant difference between each treatments. Based on these results, VHT with 46.5oC temperature and 10 minutes duration time considered as the best treatment.

Performance Analysis of Vapor Compression Heat Pump Dryer for Zedoary Drying (Curcuma zedoaria (Berg.) Roscoe) Hayatri Sali Setia; Leopold Oscar Nelwan; I Wayan Astika; Rokhani Hasbullah
Jurnal Keteknikan Pertanian Vol. 10 No. 2 (2022): Agustus 2022
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.010.2.123-132

Zedoary (Curcuma zedoaria (Berg.) Roscoe) drying in simplicia form requires a proper treatment because the moisture content is high about 80–90 % that have perishable properties. Temperature, relative humidity and air flow rate are influential factors in drying medicinal plants then proper drying conditions need to be known. Dryer with vapor compression heat pump (VCHP) system is one of mechanical dryers as an alternative drying method to shorten drying time and maintain the quality. In this system, the environmental air flow is passed through the evaporator and condenser. The configuration of air flow passing through these two components is assessed in proportion to increase its effect on drying air conditions. The study aims to find the best configuration of air flow rate from VCHP which produces drying air conditions that are suitable for zedoary drying then analyze the performance of VCHP. The research was conducted by configuring the air flow and analyzing dryer performance of VCHP system. The results obtained the best configuration of air flow for zedoary drying are: (i) the air inlet before evaporator is given an inhibitor, (ii) the air inlet before condenser is closed. This configuration provides the highest sensible heating effect and the highest decrease in drying air humidity. VCHP performance test results for zedoary drying are: (i) COPhp is 3.11, (ii) STEC value is 4.066 MJ/kg, (iii) SMERT value is 0.870 kg/kWh, and (iv) SMERTot value is 0.449 kg/kWh. The STEC, SMERT and SMERTot values obtained are affected by drying time.

Penyusunan Strategi Alternatif Dengan Pendekatan Triple Layer Business Model Canvas di PT Bando Indonesia Iriando Wijaya; Dikky Indrawan; Rokhani Hasbullah
Jurnal Aplikasi Bisnis dan Manajemen (JABM) Vol. 9 No. 1 (2023): JABM, Vol. 9 No. 1, Januari 2023
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.9.1.188

PT Bando Indonesia is a manufacturing company that produces power transmission products and experiencing production capacity problems. The aims of this study are (1) to identify and evaluate the influence of the business environment factors and the current business model at PT Bando Indonesia; (2) to examine alternative business strategies applied by PT Bando Indonesia and; (3) to formulate recommendations and managerial implications based on the new business model. The method in this study uses internal analysis (IFE), external analysis (EFE), SWOT, and triple-layer business model canvas (TLBMC). The results show that the company's strengths are consumer segmentation, marketing, and product quality. The company’s weaknesses are procurement of materials, number of employees, and product development facilities don’t exist. The company's opportunities in their business are the growth of green technology, people's lifestyles, and people's awareness of the environment. The study also shows that the company’s threats are inflation, tax, unstable price of materials, and other resources. There are several alternative strategies generated using a SWOT analysis based on the company's internal and external circumstances The alternative strategies formed influence the improvement of the existing business model in several of its constituent factors. The three factors in TLBMC, economic, environmental, and social, received improvements in several of their building blocks to support alternative corporate strategies that have been formed. Keywords: Bando Indonesia, external analysis (EFE), internal analysis (IFE), SWOT, TLBMC

Effect of Drying Temperature on Quality of Dried Red Ginger (Zingiber Officinale Var. Rubrum) Addiena Syahvina Nasution; Rokhani Hasbullah; Edy Hartulistiyoso
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.107-117

Red ginger is a source of herbal medicines that contain phenolic compounds. The advantage of red ginger as an herbal medicine requires proper handling and treatment so that the phenolic compounds in red ginger are not damaged. Drying is the right method for obtaining red ginger extract. The aims of this study were to investigate the effect of temperature on the proximate composition of dried red ginger and to investigate the suitable temperature for drying red ginger. Red ginger drying was carried out at various temperatures (40, 50, and 60 °C). The simplicia of red ginger was then mashed and sieved. Measurement of the quality of the simplicia included yield, moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content. Dried red ginger was observed that all parameters examined were affected by drying at various temperatures except for ash content. The result of drying temperature at 50 °C showed a better quality of dried red ginger based on yield (17,64%), moisture content (6,88%), protein content (1,80%), and crude fiber content (1,86%). Keywords: Drying, Proximate, Red ginger, Simplicia, Yield.

Artificial Neural Networks to Predict Melon (cucumis melo L.) Production in Tropical Greenhouse, Indonesia Erniati Erniati; Herry Suhardiyanto; Rokhani Hasbullah; Supriyanto Supriyanto
Jurnal Keteknikan Pertanian Vol. 11 No. 2 (2023): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.011.2.193-204

Quality of melon indicated by size (fruit weight), appearance, and sweetness. In Indonesia, weight of high quality melon was 800 to 1,200 grams each. Mainly, the melon was cultivated in open fields during the dry season with several limitations of cultivation. To cope with those problems, melon was cultivated inside the greenhouse. However, there are several parameters influenced to melon quality inside the tropical greenhouse with hydroponic system. There were a few studies on the prediction model development of melon inside the greenhouse in a tropical area, Indonesia. The aim of this study was to develop an artificial neural networks (ANNs) model to predict the melon production inside the greenhouse (fruit weight) using several parameters such as the number of days to fruit formation, number of days to maturity, plant length, fruit width, fruit length, fruit cavity diameter, flesh diameter, branch number, fruit branch number, and leaf number. The result of this study was the ANN model with configurations of 10 input layers, 6 hidden layers, and 1 output layer with R2 was 0.93. This study concluded that there is a correlation between the input parameters with the weight of the melon.

Co-Authors . Setiadjit . Sukarno . Sutrisno Abdul Waries Patiwiri Achmad Fitrah Maulidin Addiena Syahvina Nasution Adhitya Yudha Pradhana Agus Ghautsun Niam Agus Sutejo Ahmad Yani Ahmad Yani Alhori Alhori Ali Parjito Amzul Rifin Andi Suryadi Anggitha Ratri Dewi Arief Daryanto Arif Imam Suroso Arif Suroso Aris Purwanto Astu Unadi Budi Nurtama Budi Rahardjo Cicih Sugianti Dadang . Damanik, Annisa Purnamasari Deasy Fitriani Desy Nofriati Desy Nofriati Deva Primadia Almada Dikky Indrawan Dondy A Setyabudi Dondy A Setyabudi DS Priyarsono Dwi Zuwarman Edi Suryanto Edy Hartulistiyoso Eka Priyana Elisa Nur Faizaty Elpodesy Marlisa Emmy Darmawati Erniati Erniati Erniati Esa Ghanim Fadhallah Eti Rohaeti Fahim M Taqi Fajar Sidiq Firdaus, Jonni Graita Gaiety Jatmiko Harli Prawaningrum Hartoyo Hasniar . Hayatri Sali Setia Heriyanto S Soba Herry Suhardiyanto I Wayan Astika I Wayan Budiastra Idham Sakti Harahap Iriando Wijaya Ita Zuraida Iyus Hendrawan Jayawarsa, A.A. Ketut Jeffrey Fransiscus Juniska Muria Sariningpuri Kaltika Setya Utami Sumariana Khoirul Mukhtarom Khoirul Umam Kristianingsih, - Latief, Prori Vitaliano Lidya Susanti Lilik Pujantoro Lilik Pujantoro Eko Nugroho Lista Eka Yulianti Lydia Ariani Machfud Machfud Machfud Machfud Mahasin, M. Zaenal Mahdania, Nadya Fazira Islah Maya Wulan Arini Memen Surahman Michael Alexander Hutabarat Mohamad Rahmad Suhartanto Mohamad Solahudin MUHAMMAD YUSUF ANTU Muhammad Yusuf Antu Nanik Purwanti Nelwan, Leopold Oscar nFN Setyadjit nFN Sukarno Nunung Nuryartono Nurhayati Nurhayati Nurman Susilo Nurul Imamah Nuzul Syah Putra Okky Setyawati Dharmaputra Parlaungan Adil Rangkuti Patiwiri, Abdul Waries Pramita Riskia D. P Purwiyatno Hariyadi Raden Dikky Indrawan Renny Anggraini Ridwan Rachmat Rimba Lestari Rio Viryawan Riska Indaryani Riska Juliana Rizal Syarief Rizal Syarief RIZAL SYARIEF Rofika Rochmawati Rozana - Ruri Wijayanti Salsa Nurfadhillah Selvi Marcellia Setiadjit Setiadjit Setyo Pertiwi Slamet Budijanto Sugiyono Sugiyono Sugiyono Sugiyono Sukarno Sukarno Sukmawati, Elya Sulusi Prabawati Sunandar, Muhammad Prayoga Supriyanto Supriyanto Supriyanto Suroso . Suroso Suroso Susi Lesmayati Susilo, Nurman Sutrisno , Sutrisno - Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Tajuddin Bantacut Tjahja Muhandri Tri Yulni Ujang Sumarwan Usman Ahmad Warji Warji Yudha Heryawan Asnawi

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