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TEKNIK INFORMATIKA Cakrawala Pendidikan JPK (Jurnal Pendidikan Khusus) JURNAL ECONOMIA BAHASANTODEA JURNAL EMBA : JURNAL RISET EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI SPEKTRUM: Jurnal Pendidikan Luar Sekolah (PLS) Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Ekonomi : Journal of Economic Jurnal Keperawatan Jiwa (JKJ): Persatuan Perawat Nasional Indonesia Jurnal Pendidikan Indonesia Intiqad: Jurnal Agama dan Pendidikan Islam Jurnal Perpustakaan Pertanian Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Prima Edukasia Prosiding Seminar Matematika dan Pendidikan Matematik Fakultas Ekonomi PSYMPATHIC Journal of Accounting and Investment Jurnal Ekonomi & Studi Pembangunan Semesta Teknika LEGITIMASI: Jurnal Hukum Pidana dan Politik Hukum Jurnal Pembelajaran Berpikir Matematika Jurnal Pendidikan Agama Islam Edufisika: Jurnal Pendidikan Fisika Jurnal Sains dan Teknologi Pangan Journal of ICSAR Jurnal Manajemen & Supervisi Pendidikan JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Kultivasi Jurnal Penelitian dan Pengembangan Pendidikan Luar Biasa Jurnal ORTOPEDAGOGIA Sinkron : Jurnal dan Penelitian Teknik Informatika Jurnal Manajemen Inklusi Journal of Disability Studies QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama JOURNAL OF INDUSTRIAL AND MANUFACTURE ENGINEERING International Business and Accounting Research Journal Jurnal Surya Medika Jurnal Ekonomi Pembangunan STIE Muhammadiyah Palopo AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Jurnal Pilar Nusa Mandiri Syntax Literate: Jurnal Ilmiah Indonesia Ranah: Jurnal Kajian Bahasa Eklektik : Jurnal Pendidikan Ekonomi dan Kewirausahaan Jurnal AUDI IKRA-ITH Teknologi Jurnal Sains dan Teknologi JOURNAL OF APPLIED INFORMATICS AND COMPUTING Jurnal Fish Protech PROSIDING SEMINAR NASIONAL AGRIBISNIS Turbulen : Jurnal Teknik Mesin JURNAL HUKUM MEDIA BHAKTI Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan Jurnal Cendekia : Jurnal Pendidikan Matematika Jurnal Basicedu WIDYA LAKSANA Jurnal Ilmiah Sekolah Dasar Lex Librum: Jurnal Ilmu Hukum Jurnal SPORTIF : Jurnal Penelitian Pembelajaran Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) Minda Baharu Jurnal Manajemen dan Bisnis Jurnal Literasiologi JISIP: Jurnal Ilmu Sosial dan Pendidikan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Al-Ta'lim Jurnal Perawat Indonesia Jurnal Kesehatan Jemasi Jurnal Ekonomi Manajemen dan Akuntansi Borneo Engineering: Jurnal Teknik Sipil Cendekia Journal of Pharmacy KREATIF : Jurnal Ilmiah Prodi Manajemen Universitas Pamulang Medica Hospitalia Kumawula: Jurnal Pengabdian Kepada Masyarakat English Language Teaching Educational Journal Edum Journal Klorofil: Jurnal Penelitian Ilmu-Ilmu Pertanian Jurnal Ilmiah Edunomika (JIE) Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal PREPOTIF : Jurnal Kesehatan Masyarakat INTEGRITAS : Jurnal Pengabdian JATI (Jurnal Mahasiswa Teknik Informatika) Jurnal Ners Agrienvi : Jurnal Ilmu Pertanian Scientia: Jurnal Hasil Penelitian Abdi Kami : Jurnal Pengabdian Kepada Masyarakat Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat International Journal of Educational Management and Innovation (IJEMI) Journal of Industrial Engineering & Management Research (JIEMAR) Jurnal Pendidikan Vokasi Otomotif Jurnal Kesehatan Tambusai JOLLT Journal of Languages and Language Teaching ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Devotion: Journal of Research and Community Service Khalifa: Journal of Islamic Education Edible : Jedb JURNAL ILMIAH GLOBAL EDUCATION Journal of Tourism Economics and Policy Empiricism Journal Indo-MathEdu Intellectuals Journal Transekonomika : Akuntansi, Bisnis dan Keuangan Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan J-Intech (Journal of Information and Technology) Kode : Jurnal Bahasa Indonesian Journal of Multidisciplinary Science Jurnal Ekonomi dan Bisnis GROWTH (JEBG) JITU (Jurnal Ilmiah Teknik Unida) Jurnal Locus Penelitian dan Pengabdian Jurnal Ilmu Komputer Jurnal Cerdik: Jurnal Pendidikan dan Pengajaran Journal of Scientech Research and Development Journal of Community Service TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) Jurnal Basicedu Jurnal Ilmiah Fokus Ekonomi, Manajemen, Bisnis & Akuntansi (EMBA) Jurnal Pengabdian Masyarakat Bhinneka Journal of Innovation and Research in Primary Education Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Borneo Review : Jurnal Lintas Agama dan Budaya International Journal of Contemporary Studies in Education JUSTIFY : Jurnal Sistem Informasi Ibrahimy Sosio Akademika Jurnal Pengabdian Masyarakat Bangsa Indo-Fintech Intellectuals: Journal of Economics and Business Hortatori : Jurnal Pendidikan Bahasa dan Sastra Indonesia Journal of Management, Economic, and Accounting HUPERETES: Jurnal Teologi dan Pendidikan Kristen Jurnal Penelitian dan Pengabdian Masyarakat Journal for Quality in Public Health Neraca: Jurnal Ekonomi, Manajemen dan Akuntansi Metris: Jurnal Sains dan Teknologi PPSDP International Journal of Education Ta'dib Journal Of Artificial Intelligence And Software Engineering Strata Social and Humanities Studies Prosiding Seminar Nasional Rekayasa dan Teknologi (TAU SNAR- TEK) LITERAL: Disability Studies Journal JURNAL EDUAKSI (Jurnal Edukasi dan Penelitian Tindakan Kelas) Jurnal Difusi Ipteks Legowo Jurnal Inovasi Global Jurnal Konatif: Jurnal Ilmiah Pendidikan Digulis: Jurnal Pengabdian Pada Masyarakat Jurnal Pengembangan Teknologi Informasi dan Komunikasi (JUPTIK) Indonesian Journal of Electronics, Electromedical Engineering, and Medical Informatics Economic and Business Horizon EDUCATIONAL: Jurnal Inovasi Pendidikan dan Pengajaran Jurnal Cendekia Ilmiah Jurnal Informatika Medis (J-INFORMED) Jurnal Pendidikan Progresif SCIENTIA JOURNAL : Jurnal Ilmiah Mahasiswa Sriwijaya Foodtech Journal EJESH : Journal Islamic Economics and Social Artha Imperium: Jurnal Pengabdian Kepada Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) International Journal of Technology and Modeling JIMEKA Educational Leadership: Jurnal Manajemen Pendidikan

Hermanto Hermanto

Magister Akuntansi, Universitas Mataram, Nusa Tenggara Barat

Author-ID : 280479

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PENGARUH LAMA PERENDAMAN TERHADAP KARAKTERISTIK PROKSIMAT DAN FISIKOKIMIA TEPUNG UMBI GADUNG (Dioscorea hispida Dennst) Zarnila, Zarnila; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of immersion time on the physicochemical characteristics and proximate values of gadung tuber flour. This study was conducted using a completely randomized design (CRD) with three treatments, which were 12 hours of immersion (P1), 24 hours of immersion (P2), and 36 hours of immersion (P3). The results show that the selected treatment was P2, which was immersed for 24 hours at a temperature of 60 ºC and a heating time of 15 hours. The results of the physicochemical test show that the P2 product had a very significant increase in viscosity, swelling power, and solubility, which reached 1.64%, 7.09%, and 1.92%, respectively. Meanwhile, the P2 product contained 11.08% water, 3.24% ash, 10.11% protein, 75.24% carbohydrates, 8.02% fat, and 19.25 ppm of HCN. The results show that gadung tuber flour has a water content that met the national standard.Keywords: gadung flour, sea water, proximate, physicochemicalABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh lama perendaman terhadap karakteristik fisikokimia dan nilai proksimat tepung umbi gadung. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL), perlakuan berjumlah 3, perendaman 12 jam ( P1) , perendaman 24 jam ( P2) , dan perendaman 36 jam 9 (P3). Hasil penelitian yang diperoleh perlakuan terpilih P2 diperoleh dari hasil perendaman 24 jam pada suhu 60ºc dan lama pemanasan 15 jam. Hasil uji fisikokimia menunjukan bahwa tepung gadung dengan perendaman 24 jam (P2) memiliki pengaruh sangat nyata terhadap peningkatan viskositas yang memiliki nillai 1.64%, nilai swelling power sebesar 7,09% dan nilai kelarutan sebesar 1,92% . Sedangkan nilai kandungan kimia produk tepung gadung terpilih hasil perendaman 24 jam (P2) pada suhu 60oc dengan lama pemanasan 15 jam meliputi kadar air 11,08% , kadar abu 3,24%, kadar protein 10,11% karbohidrat 75,24% , kadar lemak 8,02% dan kadar HCN 19,25 ppm. Berdasarkan hasil penelitian tepung umbi gadung memiliki kadar air yang telah memenuhi standar SNI.kata kunci : tepung gadung, air laut, proksimat, fisikokimia.

MODIFIKASI DAN KARAKTERISASI TEPUNG BIJI NANGKA (Artocarpus Heterophyllus) TERMODIFIKASI HMT (Heat Moisture Treatment) Sardiman, Sardiman; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the characteristics and modifications of flour using the HMT (Heat Moisture Treatment) method. This research was conducted using a completely randomized design (CRD) with two factorials. The first factor was the temperature (T) with heating temperatures of 80 oC, 85 oC, and 90 0C). Meanwhile, the second factor was the heating time (L) namely 3 hours, 6 hours, and 9 hours). Data were analyzed using analysis of variance (ANOVA) and then followed with Duncan's multiple range test (DMRT) test at a 95% confidence level (α = 0.05). The results show that the best treatment for the modified jackfruit seed flour product was T2L2 (85 oC temperature and 6 hours heating time) with an average viscosity of 24.24 cP, 5.97 g/g swelling power, and 1.11% solubility. The value of the chemical characteristics of the selected product met the national standard with a water content of 4.26% and a protein content of 7.17%. The results show that the interaction process of temperature and modification time in the manufacture of HMT modified jackfruit seed flour decreases the viscosity while it increases the swelling power and the solubility. In addition, it reduces the water, ash, fat, and protein contents, but it increases the carbohydrate content.Keywords: Jackfruit Seeds, Flour and HMT (Heat Moisture Treatment)ABSTRAKPenelitian ini bertujuan untuk mempelajari karakteristik dan modifikasi tepung dengan menggunakan metode HMT (Heat Moisture Treatment). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dua Faktorial, faktor pertama adalah suhu (T) dan faktor kedua adalah lama pemanasan (L), dengan suhu pemanasan (80oC, 85oC dan 90oC) dan lama pemanasan (3 Jam, 6 Jam dan 9 Jam). Analisis data menggunakan sidik ragam atau Analysis of Varian (ANOVA). Sifat fisik yang berpengaruh sangat nyata terhadap variabel pengamatan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α = 0,05). Hasil penelitian yang di peroleh menunjukkan bahwa perlakuan terbaik produk tepung biji nangka termodifikasi yaitu T2L2 (suhu 85oC dan lama pemanasan 6 jam) dengan rata-rata nilai fisik viskositas 24,24 cP, nilai swelling power sebesar 5,97 g/g, dan nilai solubility sebesar 1,11%. Nilai karakteristik kimia produk tepung biji nangka termodifikasi terpilih T2L2 (suhu 85oC dan lama pemanasan 6 jam) sesuai SNI tepung terigu badan standar nasional tahun 2009 dengan nilai kadar air (4,26%) dan nilai kadar protein (7,17%). Berdasarkan hasil tersebut dapat disimpulkan bahwa proses interaksi suhu dan lama modifikasi pada pembuatan tepung biji nangka termodifikasi HMT menurunkan nilai viskositas, meningkatkan nilai swelling power, dan meningkatkan nilai solubility. Selain itu menurunkan nilai kadar air, menurunkan nilai kadar abu, menurunkan nilai kadar lemak, menurunkan nilai kadar protein, namun meningkatkan nilai kadar karbohidrat.Kata kunci : Biji nangka, Tepung dan HMT (Heat Moisture Treatment)

PENGARUH SUHU DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN LAMA SIMPAN KASOAMI KERING helmi, helmi; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACKThe aim of the research was to study the effect of the interaction of temperature and heating time on organoleptic characteristics and shelf life of dry kasoami. This study used a completely randomized design (CRD) with two factors. The first factor was the heating temperature which consisted of three levels, namely S1 (heating temperature of 75ºC), S2 (heating temperature of 85ºC), and S3 (heating temperature of 95ºC). Meanwhile, the second factor was the heating time which consisted of three levels, namely L1 (0.75 hours of heating time). L2 (1 hour heating time) and L3 (1.25 hours heating time) with a vacuum pressure of 70 cmHg. Observation variables were shelf life using an organoleptic testing method for 21 days, moisture content, and hedonic organoleptic testing (color, aroma, taste, and texture). Data analysis was done using Analysis of Variance. The result with a significant effect on the observed variables was followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the dry cassava product with a vacuum heating temperature of 85ºC and 1 hour heating time (S2L2) had the highest organoleptic assessment with average scores of color, aroma, and taste reached 3.80 (like), 3.96 (like), and 4.36 (like), respectively. Meanwhile, the S3L3 treatment (a vacuum heating temperature of 950C and 1.25 hours heating time) had the highest score of texture that reaching 3.76 (like). Dry kasoami S3L3 had a shelf life of up to 21 days with a moisture content of 6.32%.Keyword: Kasoami, cassava, vacuum fryingABSTRAKPenelitian bertujuan untuk mempelajari pengaruh interaksi suhu dan lama pemanasan terhadap karakteristik organoleptik dan umur simpan kasoami kering. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 2 faktor. Faktor pertama adalah suhu pemanasan yang terdiri dari 3 taraf yaitu S1 (pemanasan suhu 75ºC), S2 (pemanasan suhu 85ºC), S3 (pemanasan suhu 95ºC) dan faktor kedua adalah lama pemanasan terdiri dari 3 taraf yaitu L1 (lama pemanasan 0,75 jam), L2 (lama pemanasan 1 jam) dan L3 (lama pemanasan 1,25 jam) dengan tekanan vakum berkisar 70 cm Hg. Variabel pengamatan yaitu lama simpan dengan metode pengujian organoleptik selama 21 hari, kadar air, dan uji organoleptik hedonik (warna, aroma, rasa dan tekstur). Analisis data menggunakan sidik ragam (Analysis of Varian). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menghasilkan kesimpulan produk kasoami kering dengan perlakuan suhu pemanasan vakum 85ºC dan lama pemanasan (S2L2) menjadi perlakuan terbaik untuk warna, aroma dan rasa dengan nilai warna 3,80 (suka), aroma 3,96 (suka), dan rasa 4,36 (suka) dan perlakuan suhu pemanasan vakum 950C dan lama pemanasan 1,25 jam (S3L3) menjadi perlakuan terbaik untuk tekstur dengan nilai 3,76 (suka). Kasoami kering perlakuan S3L3 memiliki umur simpan sampai hari ke-21 dengan kadar air sebesar 6,32 %.Kata kunci: Kasoami, ubi kayu, penggorengan vakum.

Informasi Keuangan Perusahaan Terhadap Harga Saham Perusahaan Barang Konsumsi Hermanto, Hermanto; Natasya, Angelin
Jurnal Ekonomi : Journal of Economic Vol 12, No 02 (2021): Jurnal Ekonomi : Journal of Economic
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/jeko.v12i02.4198

Tujuan penelitian adalah untuk mengkaji pengaruh ROI, PER, DAR terhadap Harga Saham Perusahaan Sektor Barang Konsumsi secara simultan, pengaruh ROI terhadap Harga Saham secara parsial, pengaruh PER terhadap Harga Saham secara parsial serta pengaruh DAR terhadap Harga Saham secara parsial.Metode pengambilan sampel yang digunakan dalam penelitian ini adalah metode purposive sampling dengan jumlah total sampel sebanyak 100 data. Penelitian ini menggunakan metode kuantitatif yang menguji hubungan sebab akibat antar variabel dengan variabel dependen. Data yang digunakan adalah data sekunder berupa informasi yang diberikan oleh pihak ketiga annual report yang diambil melalui website resmi perusahaan atau melalui website resmi BEI.Hasil penelitian menunjukkan bahwa secara simultan ROI, PER, DAR berpengaruh positif terhadap Harga Saham Perusahaan Sektor Barang Konsumsi, secara parsial ROI, berpengaruh positif terhadap Harga Saham Perusahaan Sektor Barang Konsumsi, secara parsial PER tidak berpengaruh terhadap Harga Saham Perusahaan Sektor Barang Konsumsi, secara parsial DAR berpengaruh positif terhadap Harga Saham Perusahaan Sektor Barang Konsumsi. Hal ini menginformasikan ROI dan DAR digunakan sebagai dasar pengambilan keputusan.

PENGARUH PEMANGKASAN DAUN DAN DOSIS PUPUK PELENGKAP CAIR TERHADAP PERTUMBUHAN DAN PRODUSI TANAMAN JAGUNG MANIS (Zea mays sacharata Sturt) DI LAHAN SAWAH Hermanto, Hermanto; Murniati, Nely; Irwandi, Irwandi
Klorofil: Jurnal Penelitian Ilmu-Ilmu Pertanian Vol 16, No 2 (2021): Klorofil
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jk.v16i2.4108

Penelitian ini bertujuan mengetahui pengaruh pemangkasan daun dan dosis pupuk organik cair terhadap pertumbuhan dan produksi tanaman jagung manis (Zea mays sacharata Sturt) di lahan sawah. Penelitian ini dilakukan di lahan sawah Desa P1 Mardiharjo Kecamatan Purwodadi Kabupaten Musi Rawas, dengan ketinggian tempat 100 meter di atas permukaan laut (dpl), yang akan dilakukan dari bulan Maret sampai Mei 2018. Penelitian ini menggunakan metode ekspeimental dengan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial terdiri dari dua perlakuan. Adapun faktor perlakuan yang dicobakan adalah sebagai berikut: 1. Perlakuan Pemangkasan Daun (D) terdiri dari : D1 = Tanpa pemangkasan daun, D2 = Pemangkasan daun dibagian bawah tongkol, D3 = Pemangkasan daun dibagian atas tongkol, 2. Perlakuan Dosis pupuk pelengkap cair (P) terdiri dari, P1= dosis 1 gram per liter air, P2 = dosis 3 gram per liter air, P3= dosis 5 gram perl iter air. Dari kedua faktor perlakuan di atas didapatkan 9 kombinasi perlakuan dengan ulangan sebanyak 3 kali, akan didapatkan 27 unit percobaan dengan sampel masing-masing 5 tanaman, sehingga akan didapatkan 135 sampel tanaman. Hasil penelitian ini adalah : 1). Perlakuan Pemangkasan daunn di atas tongkol (P3) mampu memberikan pengaruh terbaik terhadap bagi pertumbuhan dan produksi tanaman jagung manis. 2). Perlakuan dosis pupuk pelengkap cair 5 g/liter air (D3) memberikan pengaruh terbaik pada peubah pertumbuhan tanaman jagung manis dan perlakuan D2 mampu meningkatak produksi tanaman jagung manis, 3). Interaksi perlakuan pemangkasan daun di atas tongkol dengan dosis pupuk organik cair 5 / lite air (P3D3) memberikan pengaruh terbaik terhadap pertumbuhan dan untuk produksi tanaman jagung manis P3D2 memberikan hasil terbaik This study aims to determine the effect of leaf pruning and dosage of liquid organic fertilizer on the growth and production of sweet corn (Zea mays sacharata Sturt) in paddy fields. This research was conducted in the rice fields of P1 Mardiharjo Village, Purwodadi District, Musi Rawas Regency, with an altitude of 100 meters above sea level (asl), which will be carried out from March to May 2018. This study used an experimental method with a Randomized Block Design (RAK). which were arranged in a factorial manner consisting of two treatments. The treatment factors tested were as follows: 1. Leaf pruning treatment (D) consisted of: D1 = No leaf pruning, D2 = Leaf trimming at the bottom of the cob, D3 = Leaf trimming at the top of the cob, 2. Treatment with a dose of liquid complementary fertilizer (P) consists of, P1 = dose of 1 gram per liter of water, P2 = dose of 3 grams per liter of water, P3 = dose of 5 grams per liter of water. From the two treatment factors above, 9 treatment combinations were obtained with 3 replications, 27 experimental units would be obtained with a sample of 5 plants each, so that 135 plant samples would be obtained. The results of this study are: 1). The treatment of pruning leaves on the cob (P3) was able to give the best effect on the growth and production of sweet corn plants. 2). The dose treatment of liquid supplementary fertilizer 5 g/liter of water (D3) gave the best effect on the growth variables of sweet corn plants and D2 treatment was able to increase the production of sweet corn plants, 3). The interaction of leaf pruning treatment on the cob with a dose of liquid organic fertilizer 5 / lite of water (P3D3) gave the best effect on growth and for sweet corn production P3D2 gave the best results.

ANALYSIS OF FACTORS AFFECTING CONSUMER SATISFACTION ON YAMAHA NMAX MOTORCYCLES (STUDENT CASE STUDY STIE-INDRAGIRI) Hermanto, Hermanto; Heriasman, Heriasman
Journal of Industrial Engineering & Management Research Vol. 2 No. 3 (2021): June 2021
Publisher : AGUSPATI Research Institute

This research was conducted on Sekolah Tinggi Ilmu Ekonomi Indragiri Rengat especially students who use Yamaha NMAX motorcycles. The purpose of this study was to determine the factors that influence consumer satisfaction on NMAX motorcycles (student case study/I STIE â€“ Indragiri Rengat). With the number of samples used as many as 145 respondents. Sampling method using the census method. Data processing using the IBM SPSS Statistic 21 program. The results of the study can be concluded that: (1) The product partially has a significant effect on Consumer Satisfaction on NMAX Motorcycles (Case Study of Students/I STIE â€“ Indragiri). (2) Price partially has a significant effect on Consumer Satisfaction on NMAX Motorcycles (Case Study of Students/I STIE â€“ Indragiri). (3) Product and Price simultaneously have a significant effect on Consumer Satisfaction on NMAX Motorcycles (Case Study of Students/I STIE â€“ Indragiri).

PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET Nurhadia, Siti; Hermanto, Hermanto; suwarjoyowirayatno, suwarjoyowirayatno
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

BISKUIT SUBSTITUSI TEPUNG LABU KUNING (Cucubita Moschata Duch) DAN TEPUNG KECAMBAH KEDELAI (Glycine max L. Merr) SEBAGAI KONTRIBUSI UNTUK PEMENUHAN ANGKA KECUKUPAN GIZI (AKG) Koila, Wa Ode Nurul Maulidya; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit

PENGARUH PENAMBAHAN HIDROKOLOID Carboxyl Methylcellulose (CMC) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKO KIMIA SELAI NANGKA SALAK (Artocarpus heterophyllus Lamk) Masna, Masna; Muzakkar, Muhammad Zakir; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 1 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of the addition of carboxyl methylcellulose (CMC) on physicochemical characteristics, organoleptic values, and chemical analysis of salak jackfruit jam. This study used a completely randomized design (CRD) with various treatment concentrations of the addition of carboxyl methyl cellulose (CMC), namely T0 (250 g: 0%), T1 (250 g: 0.2%), T2 (250 g: 0.3%), T3 (250 g: 0.4%), and T4 (250 g: 0.5%). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level. The T1 treatment was the most preferred by the panelists with hedonic scores of color, taste, aroma, and texture reached 4.30 (like), 4.40 (like), 4.40 (like), and 4.40 (like), respectively. Analysis of chemical content in the best treatment (T1) shows that it contained 58.45% water, 4.46% crude fiber, 3.18% protein, and 3.58% glucose. When the T1 jam was compared with T0, the water content increased by 58.45% but the glucose decreased by 3.58%. The results show that the product did not meet the national standard. Keywords: Jam, Salak Jackruit, Carboxyl Methylcellulose (CMC)ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan Carboxyl Methyl Cellulose (CMC) terhadap karakteristik fisikokimia, nilai organoleptik, dan analisis kimia selai nangka salak. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, penambahan Carboxyl Methyl Cellulose (CMC) yaitu T0 (250g : 0%), T1 (250g : 0,2%), T2 (250g : 0,3%), T3 (250g : 0,4%), T4 (250g : 0,5%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Perlakuan T1 merupakan perlakuan yang paling disukai oleh panelis dengan skor hedonik warna 4,30 (suka), rasa 4,40 (suka), aroma 4,40 (suka), dan tekstur 4,40 (suka). Analisis kandungan kimia pada perlakuan terbaik (T1) diperoleh nilai kadar air 58,45%, serat kasar 4.46%, protein 3.18%, dan glukosa 3,58%. Hasil analisis selai T1 yang dibandingkan dengan T0 kadar air mengalami peningkatan sebesar 58,45% dan pada glukosa mengalami penurunan pada T1 sebesar 3,58% . Hasil penelitian selai nangka salak belum sesuai dengan Standar Nasional Indonesia (SNI).Kata kunci: Selai, Nangka Salak, Carboxyl Methyl Cellulose (CMC)

Application of the SAS Method in Beginning Reading Learning in the 21st Century Andriyani, Francisca Lisa; Hermanto, Hermanto
Jurnal Ilmiah Sekolah Dasar Vol 6, No 1 (2022): February 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jisd.v6i1.42995

Many teachers still experience problems in teaching early reading using the SAS method in the 21st Century. This problem is exacerbated by the sudden change in the teaching system due to the Covid19 Pandemic, which affects the implementation of boldly carried out learning. Therefore, this study aims to analyze whether teachers have applied the SAS method in early reading learning in the 21st Century during bold learning or not. This type of research is survey research with a quantitative descriptive approach. The number of samples was 64 parents of students who were randomly selected using the probability sampling technique of simple random sampling type. Sampling in the study was calculated using the minimum sample table according to Krejcie and Morgan. The instruments used include questionnaires, observations, and interviews. The research data shows an increase in each initial learning meeting using the SAS method in the 21st Century during bold learning. It is proven by the results obtained in the first meeting, which were very good, the second meeting was very good, the meeting was very good, and the meeting was very good. In addition, the data on the spread of distribution shows that all parents say that the average tendency of teachers to apply the SAS method in the 21st Century in learning is in the good brave category.

Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN Abdul Haris ABDUS SAMAD Abidin, Nur Achmad Noerkhaerin Putra Adam Adam Ade Agung Kurniawan Ade Hermawan Aditya Ahmad Fauzi Aditya Saputra Ady Dharma, Dwitya Sobat Afiyat, Nur Agung Yatiningrum, Agung Agus Supriyadi Agus Wijaya Agusdin Agustin, Thesia Anggraini Agustina, Syintia Dwi Ahmad Homaidi Ahmad Kamsyakawuni Ainnayah Poetri Zaika, Al Ajir Muzakki, Muhammad Akhmad Saufi Alfiah, Syarihah Alief Muhammad Alpandi, Alpandi Alya, Zulaiha Zahra Amalia, Wa Ode Sari Amaluddin, Roni Amaludin, Roni Amanda, Ikko Putri Amani, Tatik Amin Amin Amin Husni Amris, Alda Anak Agung Istri Sri Wiadnyani Ananda, Rudi Andi Wapa Andika Triansyah Andilah, Sultan Andriyani, Francisca Lisa Andriyani, Rizki Angga Damayanto Angri, Evi Yuningsih Animah Animah Aningrum, Rizki Anne Nuraini Annisa, Wa Ode Siti Nur Anny Yanuriati Ansharullah ansharullah Antonius Yadi Kuntoro Aos Aos Apriansyah, Roky Arafat, Yasir Ardana Putra, I Nym Nugraha Arfin, Arfin Arief Kurniawan Aries Suprapto, Hugo Ariesty Fujiastuti Arinta Puspita Wati, Arinta Puspita Aris Rinandy, Alditya Arita Marini Aryanti, Rahmi Asep Supena. Aspan, Hamida Assani', Saffana Assani, Saffana Awaludin, Dandy Prasetyo Ayu, Dita Puspita Ayu, Melani K Ayunir, Maysuci Azizah, Syifa Baco, H. Abdu Rahman Bandono, Bayu Banjarnahor, Banjarnahor Basri, Nur Waqiyah bayu pamungkas Berutu, Ratna Susiani Burhan Nurgiyantoro Cabatay, Mulina Cabatay, Mulina M. Cabatay, Mulina Madlangbayan Carel Hot Asi Siburian Chandra Kartika, Chandra Chandra, Riko Chohan, Fullysa Christy, Evie Corrina, Fatti DAFIT AFIANTO Dani Hari Tunggal Prasetiyo Daniel Daniel Darwanto Darwanto Dawista, Karmila Dedi Haryanto Destriani, Elsa Devie, Leliya Nanda Tiyas Sinta Dewanti, Dinda Rachma Dewi Saraswati, Dewi Dewinta, Agnes Dian Prawibawa, Dian Didin Widyartono Dimyati, Khusnul Khotimah Hamim Dison, Ronal Djoko Sutrisno Djoko Wahyudi Djunaidi Djunaidi Dwi Budi Santoso Dwi Vidyastutik, Elok Effendi, RY. Eka Lidiasari Eko Adi Prasetya, Yenky Elah Nurlaelah Elfitria Wiratmani Elmas, Mohammad Syarif H Elvina Elvina Elyarni, Reca Endi, Yohanes Enri Auni, Azrul Kiromil Erni Suminar Ernisa Purwandari Erwin Akib Evatalenta, Maria Fabiola, Novel Fahlapi, Riza Fajriyanto Fajriyanto Fathoni, Anang Fatin Hamamah Febriyanto, David Ferry Syukmana Feryansyah, Feryansyah Fikriyya, Nabela Fiky Yulianto Wicaksono Fithriawan Nugroho fitria ningsih Fitrie, Rahmad Frutos, Roger Gatot Priyanto Gatot Priyanto Ghazali, Zainab Al Gibraltar, Muhammad Rais Hadi putra, Irvan Hafidz Yusuf, Muhammad Hafidz, Hafidz Yusuf Hairudin, Abdul Halil, Azwar Halmina, Halmina Hamente, Darwin Hamidah, Salisatul Hamsin, La Hamzah, Hidayat Eka Putra Hardiyanta, Rendra Ananta Prima Hari Santoso Harlia, Harlia Harliana Harliana Haryanto Haryanto Hasmira Said, Hasmiras Said Hastuti, Dewi Wisudyanti Budi Hayati, Wa Ode Rosmila Hedy Hardiana Helmi Helmi Hendi, Ade Hendriks, Pieter Herawati, Titiek Heriasman, Heriasman Herman, F. Herman, La Ode Hery Widijanto Hexanto Muhartomo, Hexanto Hidayah, Sri Himawan, Riswanda Hulu, Franciskus Faa Duhu I Gusti Bagus Wiksuana I Ketut Suada Ibnu Syamsi Ichsan, Onne Akbar Nur Idhayani, Nurul Ihsan Septian, Firdaus Iin Inawati Iin Maulina Ika Wulandari Ikhsan, Dawamul Ikhwan, M. Indah Permata Sari Indi Djastuti Indri Hapsari Indriani, Widya Intan Puspita, Intan Iqomh, Muhammad Khabib Burhanuddin Irmayanti, Wa Ode Irna Safitri Irvan, M. Irwan Adhi Prasetya, Irwan Adhi Isamu, Kobajashi Togo Ishartiwi Ishartiwi Iskandar Husin, Iskandar Ismail Ismail Jamil, Alfan Jauharu, Afifah Latip Rasyid Josef, Hari Kusnanto Jumadin ., Jumadin Jusniati, Jusniati Kamaluddin, Husni Kamdan kamil mustafa, kamil Karim Amirullah, Ahmad Fatoni Karyawati, Efrilia Katmini, Katmini Kiki Yuliati King, Martin Luther Koila, Wa Ode Nurul Maulidya Komalasari, Mahilda Dea Kristin Rosela, Kristin Kurnia Tahki Kurnia, Adinda Kurniawan, Ade Agung Kusmiyani, Okmina Tri Kusno Kusno L, Mariani La Karimuna La Ndibo, Yaman La Rianda Laibu, Hartina Laksono, Judo Lasman Effendi Lasmita, Lasmita Lasran, Lasran Lestari, Mawadda Sri Lidimilah, Lukman Fakih Lilianti, Lilianti Lilik Handajani Liustiawati, Liustiawati Livana Ph, Livana Lucia Kharisma, Ivana LUKMAN, LUKMAN M.Ajir Muzakki Mahfud Mahfud Manurung, Lengsi Marfi Ario Marna, Marna Martina, Putu Wawan Marwah, Hana Shafa Maryani, Cik Masduki, Ahmad Zaenal Masna Masna, Masna Masrukin Masrukin Maulana, Dhimas Abdu Mbawala, Julius Jonas Mery Noviyanti Merynda Indriyani Syafutri Miftahul Hasanah, Vonni Miftahul Hasanah Mila Karmila Moch Sukardjo Mochammad Imron Awalludin Mohamad Muspawi Mohamad Syarif Sumantri Muhammad Amrullah Pagala Muhammad Faqih Muhammad Iqbal Aidil Fitri YR Muhammad Japar Muhammad Machmud Muhammad Suri, Riko Muhammad Turhan Yani Muhammad Yunus Muhinghar, Muninghar Mujiati Mujiati Mukhlis Mukhlis Muliana, Muliana Murdiyani, Kenanga Kusuma Murniati, Nely Murniati, Wa Ode Muslih Muslih MUSLIH, Robet mutakabbir, Al Muzakkar, Muhammad Zakir N. Nurjanah Na?im, Ainun Nadila Putri, Loly Natalia, Tresia Natasya, Angelin Ngatimun Ngatimun Nikodemus, Nikodemus Ningsih, Endang Kusdiah Nitra, Ridatu Oca Nourma Ulva Kumala Devi Novi Ismiasih Novi Utami Nuning Vita Hidayati Nur Ali Nur Asyik, Nur Nur Aziz, Muhammad Nur Azizah Nura Malahayati Nurajijah, Nurajijah Nurbiah, Nurbiah Nurdayati Praptiningrum, Nurdayati Nurhadia, Siti Nurjanah, Ana Nurlin Nurlin, Nurlin Nurlita, Nurlita Nurmufida, Annisa Nursalam Nursalam Nurtanio Agus Purwanto Nuryati, Istiyani Nurzaima, Nurzaima Ode Zuit, Wa Ode Oktavia, Nadya Ongga, Sarfin Pahenra, Pahenra Pamungkas, *Bayu Parwansyah, Parwansyah Parwiyanti Parwiyanti, Parwiyanti Pascawati, Nur Alvira Payung Tasik, Nita Zaman Pimpi, La Pogadaev, Victor A. Prakoso, Ilham Eko Pranata, Boby Prasetya , Irwan Adhi Prasetyo, Ahmad Fajar Pratama, Ihsan Putra Pratama, Kukuh Wahyudin Pujan, Pujan Pujaningsih Pujaningsih Pungkisiwi, Yunia Purnawan Purnawan Purwaningsih, Wida Purwanti, Agustina Purwati Zisca Diana, Purwati Zisca Purwono Purwono, Purwono Puspita, Wita Ratna Putra, Muhammad Juliansyah Rachman, Dinda Septia Rahajeng, Yekti Raharja, Ferry Cahya Rahayu Rahayu Rahayu, Pipit Sri Estuning Rahmad Firdaus Rahmat Ilyas, Rahmat Rahmawati, Hana Nur Ramadhan, Muhamad Hendry Irawan Ramadhanty, Evila Ramanda, Febri Rani, Wa Ratana, Chandani Ratri Isharyadi, Ratri Redjeki, Finny RH. Fitri Faradilla Ridatu Ocanitra Rifa, Muhammad Rizqi Rini Apriliani Ririn Ririn Riska Novia Sari, Riska Novia Risman, Ahmad Risnajayanti, Risnajayanti Riviani Riviani, Riviani Riwal, Riwal Rizqy, Miftahur Rochmat Wahab Rohadin Rohadin Rohmiati, Rohmiati Romadlon, Muhammad Dafiq Romly, Moh Zaini Rosa, Eifrel Rosidah, Umi Rowiyah, Siti RR. Ella Evrita Hestiandari Ruhama, Ufi Rumaisa, Dewi Rumbiwati, Rumbiwati Rusli, Solfian Rusyaid, Rusyaid Sabiti, Farroh Bintang sadimantara, muhammad syukri Sadimantara, Muhammad Syukri Safriatna, Safriatna Said Afriaris Saiful Rahman Saikhu, Ali Sakti, Dwi Putra Buana Salma, Siti Salman, Slamet Aprianto Salmin, Nur Salustiano, Salustiano Sandra Jamu Kuryanti Santoso, Fandi Ahmad Saphira, Aprilia Saputra, Andhika Saputra, Dede Saputra, Dedi Dwi Sari Rudiyati Sari, Atika Defita Sari, Fenny Mustina Sari, Rani Yuspita Sari, Yuliani Budi Permata Sartian, Sartian Sasmara, Minche Septian Mugi Rahayu, Septian Mugi Septianingsih, Desi Sherendita, Nabila Sidik Praptomo Sihombi, Oryana Silalahi, Dian Mitra D. Singgih Pamuji, Febri Sintya, Tira Fitria Astrid Dhica Sirait, Darwin Sisca Rahmadonna Siti Nur Khasanah siti nurlela Siti Salamah Soeleman, M Solihati, Iis Sri Cahyani, Sri Sri Rejeki Sri Rejeki Sri Wahyuni Srywahyuni, Srywahyuni Sugito - Suhardi Suhardi Suhardi Suhardi Sujarwo Sujarwo Sujatmiko, Wandi Sukma, Sukma Sukmarini, Mita Akbar Sukmawati, Alfiani SULTAN, ZULKIFLI Sumini Sumini, Sumini Suparno Suparno suri, riko muhammmad Suryawan Murtiadi, Suryawan Suryawati, Herlina Suseno Amien Suwaji Suwaji Suwarjoyowirayatno, Suwarjoyowirayatno Suwarlis, Suwarlis Suyono Suyono Syafutri, Merynda Indriayani Syah Rasad, Syah Syaiful, Friska Syariful Mubarok T, Meriyadi Tamani, La Ode Tamrin Tamrin Tanwirul Fikri , Muhammad Taqiyah, Dewi Barotut Taufik Asra Taufiq R, Muhammad Taufiqur Rohman Tedy Herlambang, Tedy Telabah, I Wayan Suardana TITIEK HERWANTI, TITIEK Titik Musriati Tjahjadi, Effendi Tjong Wan Sen Tri Baskoro Satoto, Tri Baskoro Tri Nova Hasti Yunianta Triana Arisdiani, Triana Triwardani Widowati Udin Latif Ullifannuri, Ullifannuri Unik Ambarwati Usman Usman Usman Usman Uswatun Hasanah Utama, Annisa Dwi Utami, Dety Rinja Utary, Dewi vegirawati, titin Vermeer, Sophie Vivianti Wahab, Djukrana wahab, djukrna Wahono, Hermanto Wahyudi, Restu Wardana, Bendra Wardini, Amalia Kusuma Wawan Wawan Wayan Somayasa Welly, Welly Widiastuti, Iin Widiastuty, Maria Immaculata Widjiati Widjiati, Widjiati Wijayanti, Dedi Wilda, Robiatul Witari Winarjo, Winarjo Wirandhika, Ashila Elvaretta Wiratmani, Elfitra Wiyarsih, Nani Wulandari Wulandari Wulandari, Mira Y. Titik Haryati, Y. Titik Yana, Novi yanti, Lilma Yanti, Vivi Yosefri Yanuariati, Anny Yanuriati, Anny Yolviansyah, Fauziah Yujing, Li Yuniarti Yuniarti Yuningsih Angri, Evi Alva Yurdiansyah, Didit Yuza Mahendra, Deni ZAIMUDDIN, AHMAD Zarnila, Zarnila Zubairi, Ach. Zuhriyah, Aminatuz Zulfikar, Dian

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