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TEKNIK INFORMATIKA Jurnal Pendidikan Vokasi 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) Publikasi Pendidikan Jurnal Ekonomi : Journal of Economic Jurnal Keperawatan Jiwa (JKJ): Persatuan Perawat Nasional Indonesia Jurnal Pendidikan Indonesia Jurnal Kreatif Tadulako Online 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 Jurnal Pendidikan Islam PSYMPATHIC Journal of Accounting and Investment Jurnal Ekonomi & Studi Pembangunan Semesta Teknika LEGITIMASI: Jurnal Hukum Pidana dan Politik Hukum GEA, Jurnal Pendidikan Geografi Jurnal Pembelajaran Berpikir Matematika Jurnal Pendidikan Agama Islam Edufisika: Jurnal Pendidikan 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Teknik Mesin Journal of Education and Instruction (JOEAI) JURNAL HUKUM MEDIA BHAKTI Alignment: Journal of Administration and Educational Management 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 Ekspose: Jurnal Penelitian Hukum dan Pendidikan CARTESIUS : Jurnal Pendidikan Matematika PALAR (Pakuan Law review) Edugama: Jurnal Kependidikan dan Sosial Keagamaan Rechtsregel : Jurnal Ilmu Hukum 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 Scientific Journal of Informatics Agrienvi : Jurnal Ilmu Pertanian JOURNAL OF INFORMATION SYSTEM RESEARCH (JOSH) Scientia: Jurnal Hasil Penelitian Abdi Kami : Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN, SAINS DAN TEKNOLOGI Ideguru: Jurnal Karya Ilmiah Guru 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 IBLAM Law Review J-Intech (Journal of Information and Technology) Kode : Jurnal Bahasa Indonesian Journal of Multidisciplinary Science Jurnal Ekonomi dan Bisnis GROWTH (JEBG) Pedagogy : Jurnal Pendidikan Matematika Jurnal Locus Penelitian dan Pengabdian Education and Counseling Journal 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) Journal of Educational Sciences Journal of Comprehensive Science Cartesius Journal of Accounting and Finance Management (JAFM) 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 Journal Research of Social Science, Economics, and Management International Journal of Contemporary Studies in Education JUSTIFY : Jurnal Sistem Informasi Ibrahimy Electronic Journal of Education, Social Economics and Technology Sosio Akademika Jurnal Nusantara Mengabdi Jurnal Pengabdian Masyarakat Bangsa Hortatori : Jurnal Pendidikan Bahasa dan Sastra Indonesia Journal of Management, Economic, and Accounting Rechtsnormen Journal of Law 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 Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat 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 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 J-CEKI 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

Hermanto Hermanto

Magister Akuntansi, Universitas Mataram, Nusa Tenggara Barat

Author-ID : 280479

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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.

GAMBARAN TINGKAT STRES PASIEN DIABETES MELLITUS PH, Livana; Sari, Indah Permata; Hermanto, Hermanto
Jurnal Perawat Indonesia Vol. 2 No. 1 (2018): May 2018
Publisher : Persatuan Perawat Nasional Indonesia (PPNI) Jawa Tengah.

AbstrakDiabetes Mellitus merupakan kelainan metabolik yang ditandai dengan kenaikan kadar gula darah, akibat adanya kelainan sekresi insulin, kerja insulin atau keduanya. Pasien Diabetes Mellitus harus melakukan terapi pengelolaan sepanjang hidupnya baik secara farmakologis maupun non farmakologis untuk mencegah terjadinya komplikasi dan mengontrol kestabilan kadar gula darahnya. Terapi tersebut dapat menimbulkan suatu dampak tertentu, baik secara fisik maupun secara psikologis. Salah satu dampak psikologis yang dapat dirasakan oleh pasien Diabetes Mellitus adalah stres. Penelitian ini bertujuan untuk mengetahui gambaran tingkat stres pada pasien Diabetes Mellitus di wilayah dokter keluarga Djazariyah Kabupaten Kendal. Metode deskriptif kuantitatif. Alat ukur yang digunakan berupa kuesioner Depression Anxiety Stres Scale yang terdiri dari 42 pertanyaan. Sampel berjumlah 37 responden. Sebagian besar pasien Diabetes Mellitus mengalami stres ringan. Peneliti memberikan saran bagi peneliti selanjutnya untuk menggunakan kuesioner Depression Anxiety Stres Scale yang telah dimodifikasi disetiap pertanyaannya, agar mempermudah responden dalam menjawab. Kata kunci: Stres pada pasien Diabetes Mellitus. AbstractThe description of stress levels in Diabetes Mellitus patients. Diabetes Mellitus is a metabolic abnormality characterized by elevated blood sugar levels, due to an abnormality of insulin secretion, insulin work or both. Diabetes Mellitus patients should take life-long management therapy both pharmacologically and nonpharmacologically to prevent complications and control the stability of their blood sugar levels. The therapy can have a certain impact, both physically and psychologically. One of the psychological effects that can be felt by Diabetes Mellitus patients is stress. This study aims to determine the description of stress levels in Diabetes Mellitus patients in the area of Djazariyah family doctor Kendal District. Quantitative descriptive method. The measuring tool used is a questionnaire of Depression Anxiety Stress Scale consisting of 42 questions. The sample was 37 respondents. Most Diabetes Mellitus patients experience mild stress. Researchers provide suggestions for further researchers to use the questionnaire of Depression Anxiety Stress Scale that has been modified in each question, in order to facilitate respondents in answering. Keywords: Stress in Diabetes Mellitus clients

PENGARUH SUBSTITUSI PATI AREN (Arenga pinnataL.) DAN TEPUNG JAGUNG SANGRAI (Zea mays L.) TERHADAP UJI ORGANOLEPTIK DAN NILAI PROKSIMAT COOKIES Tamani, La Ode; Karimuna, La; hermanto, Hermanto; Wahyuni, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT The purpose of this study was to determine the effect of palm starch and roasted corn flour substitution on organoleptic and proximate tests of cookies. This study used a completely randomized design (CRD) with treatments of palm starch and roasted corn flour substitution, namely P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 ( 51%:33%), and P4 (43%:41%). The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a confidence level of 95. The results show that palm starch and roasted corn flour substitution had a very significant effect on the organoleptic improvement of color and texture. The panelists' highest level of preference was obtained in P0 treatment with average scores of color, aroma, taste, and texture reaching 3.65 (like), 4.16 (like), 3.74 (like), and 3.31 (slightly like). The selected cookies contained 2.26% water, 1.17% ash, 2.71% protein, 10.55% fat, and of 82.53% carbohydrate. Based on SNI01-2973-1992, cookies made from palm starch and roasted corn flour substituted met the standard on water, ash, fat, and carbohydrate contents. Keywords: Palm starch, roasted corn flour, cookies. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh substitusi pati aren dan tepung jagung sangrai terhadap uji organoleptik dan proksimat cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan, substitusi pati aren dan tepung jagung sangrai yaitu P0 (75%:9%), P1 (65%:19%), P2 (59%:25%), P3 (51%:33%), P4 (43%:41%). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95. Hasil penelitian menunjukkan bahwa perlakuan pati aren dan tepung jagung sangrai berpengaruh sangat nyata terhadap peningkatan organoleptik warna dan tekstur. Tingkat kesukaan panelis tertinggi diperoleh pada perlakuan P0 diperoleh untuk nilai warna 3,65 (suka), aroma 4,16 (suka), rasa 3,74 (suka) dan tekstur 3,31 (agak suka). Cookies terpilih kadar air sebesar 2,26%, kadar abu 1,17%, protein 2,71%, kadar lemak 10,55 % dan kadar karbohidrat 82,53%. Berdasarkan SNI01-2973-1992 produk cookies substitusipati aren dan tepung jagung sangrai telah memenuhi standar SNI pada kadar air, kadar abu, kadar lemak, dan kadar karbohidrat. Kata kunci: Pati aren, tepung jagung sangrai, cookies.

PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU (Vigna radiate L.) DAN TEPUNG JAHE MERAH (Zingiber officinale Roscoe) TERHADAP DAYA TERIMA DAN NILAI GIZI COOKIES Safitri, Irna; Karimuna, La; Hermanto, Hermanto; Wahyuni, Sri; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26523

ABSTRACTThe purpose of this study was to determine the effect of mung bean and red ginger flours substitution on the organoleptic assessment and nutritional value of cookies. This study used a completely randomized design (CRD) with various treatments of mung bean and red ginger flours substitution, namely P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), and P4 (50:40:10). The results indicate that the mung bean and red ginger flours substitution had a very significant effect on the improvement of organoleptic characteristics of color, aroma, taste, texture, and overall. Based on the organoleptic assessment, the P1 formulation was the most preferred with average scores of color,aroma, taste, texture, and overall reached 3.97 (like), 4.42 (like), 3.98 (like), 4.00 (like), and 4.01 (like), respectively. Meanwhile, nutritional value analysis of the selected product shows that it contained 2.24% water, 1.10% ash, 37.40% fat, 12.52% protein, 47.57% carbohydrate, 55.5% antioxidant activity, and an IC50 value of 224.2 ppm (weak). The results show that the cookies made from mung bean and red ginger flours substitution were accepted (preferred) by the panelists and had the water, ash, protein, and fat contents that met the national standard. Keywords: Cookies, mung bean flour, wheat flour, red ginger flour.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh substitusi tepung kacang hijau dan tepung jahe merah terhadap daya terima dan nilai gizi cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, substitusi tepung kacang hijau dan tepung jahe merah yaitu P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), P4 (50:40:10). Hasil penelitian ini menunjukkan bahwa perlakuan substitusi tepung kacang hijau dan tepung jahe merah berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa, tekstur dan overall. Berdasarkan penilaian organoleptik terdapat pada formulasi P1 dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (suka), aroma 4.42 (suka), rasa 3.98 (suka), tekstur 4,00 (suka) dan overall 4.01 (suka). Analisis kandungan nilai gizi dari perlakuan cookies terbaik meliputi: kadar air 2.24%, kadar abu 1.10%, kadar lemak 37.40%, kadar protein 12.52%, kadar karbohidrat 47.57%, aktivitas antioksidan 55.5% dan nilai IC50 sebesar 224,2 ppm dengan kategori aktivitas lemah. Berdasarkan hasil penelitian produk cookies substitusi tepung kacang hijau dan tepung jahe merah dapat diterima (disukai) oleh panelis dan memiliki nilai kadar air, kadar abu, kadar protein, dan kadar lemak telah memenuhi standar SNI.Kata kunci: Cookies, Tepung terigu,Tepung Kacang Hijau, Tepung Jahe Merah.

MODIFIKASI DAN KARAKTERISASI TEPUNG UMBI UWI PUTIH (Discorea Alata) TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) Ongga, Sarfin; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aims to determine the effect of HMT (Heat Moisture Treatment) treatment on physical properties, modified white matter characterization, and the effect of HMT (Heat Moisture Treatment) on the proximate value of modified Dioscorea alata flour. This study used a completely randomized design (CRD) with nine treatments (temperature: hours), namely T1L1 (80: 3), T1L2 (80: 6), T1L3 (80: 9), T2L1 (85: 3), T2L2 (85: 6), T2L3 (85: 9), T3L1 (90: 3), T3L2 (90: 6), and T3L3 (90: 9), where the best treatment is obtained in the treatment of T3L1 (temperature 900C and duration of heating 3 hours). The results showed that the modification of the selected forage contained in the treatment of T3L1 (900C temperature and duration of heating 3 hours) had a very significant effect on the value of physical properties and the characteristic value of white tuber flour. The results showed the best treatment of modified T3L1 Dioscorea alata flour products (temperature 900c and length of exposure for 3 hours) with average physical values of viscosity, swelling power, and solubility of 22.47 cP, 5.08 g / g, 0.85%. As well as the analysis of the proximate value of Dioscorea alata flour including water content, ash content, fat content, protein content, and carbohydrate content of 5.38% (wb), 1.19% (db), 0.29% (db), 7.47% (db) and 85.67% bk. Based on the research results, the modified Dioscorea alata flour with a temperature of 90oC and a heating time of 3 hours (T3L1) conforms to SNI standards for water and protein content. Keywords: The tuber is white, Flour characterization, HMT (Heat moisture treatment)ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan HMT (Heat Moisture Treatment) terhadap karakteristik fisik dan nilai proksimat tepung uwi putih termodifikasi. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 9 perlakuan suhu lama proses HMT ( jam) yaitu T1L1 (80 : 3), T1L2 (80 : 6), T1L3 (80 : 9), T2L1 (85 : 3), T2L2 (85 : 6), T2L3 (85: 9), T3L1 (90 : 3), T3L2 (90 : 6), dan T3L3 (90 : 9). Hasil penelitian menunjukan bahwa pada modifikasi HMT yang terpilih terdapat pada perlakuan T3L1 (suhu 900C dan lama pemanasan 3 jam) berpengaruh sangat nyata terhadap nilai sifat fisik dan nilai karakteristik tepung umbi uwi putih. Hasil penelitian yang diperoleh menunjukan bahwa perlakuan terbaik produk tepung umbi uwi putih termodifikasi T3L1 (suhu 900c dan lama pemansan 3 jam) dengan rata-rata nilai karakteristik fisik berturut-turut viskositas, swelling power, solubility sebesar 22,47 cP, 5,08 g/g, 0,85%. Serta analisis nilai proksimat tepung umbi uwi putih berturut-turut meliputi kadar air, abu, lemak, protein, karbohidrat sebesar 5,38 %bb, 1,19 %bk, 0,29 %bk, 7,47 %bk, dan 85,67 %bk. Berdasarkan hasil penelitian tepung umbi uwi putih termodifikasi HMT dengan suhu 90oC dan lama pemanasan 3 jam (T3L1) telah memenuhi standar SNI pada kadar air dan kadar protein tepung.Kata kunci: Uwi putih, karakterisasi tepung, HMT

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 Dwi Utami Ade Hermawan Adiputra, Mahesa Aditya Ahmad Fauzi Aditya Saputra Aditya, Tommy 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 Akbar, Muhammad Khalilul Akhmad Saufi Al Baihaqy, Ahmad Ryan 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 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 Arita Marini Aryanti, Rahmi Asep Supena. Ashari, Mohamad Reza Aspan, Hamida Assani', Saffana Assani, Saffana Aulia, Cindy Rahmi 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 Bey Alfina, Azria 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 Daniel Happy Putra 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. Efriani, Betharia Efrida Lubis Efridani Lubis Eka Lidiasari Eko Adi Prasetya, Yenky Elah Nurlaelah Elfitria Wiratmani Elmas, Mohammad Syarif H Elvina Elvina Elyarni, Reca Endi, Yohanes Enri Auni, Azrul Kiromil Ernisa Purwandari Erwin Akib Evatalenta, Maria Fabiola, Novel Fadhillah, Dini Nur Fahlapi, Riza FAHRUDDIN, MUHAMMAD Fahrurrozi Fahrurrozi Fajriyanto Fajriyanto Fathoni, Anang Fatin Hamamah, Fatin Fauziah Fauziah Febriyanto, David Ferry Syukmana Feryansyah, Feryansyah Fikriyya, Nabela Fithriawan Nugroho fitria ningsih Fitrie, Rahmad Frutos, Roger Gatot Priyanto Gatot Priyanto Ghazali, Zainab Al Gibraltar, Muhammad Rais Gunawan, Yusuf Gusla Nengsih, Yeyi Hadi putra, Irvan Hafidz Yusuf, Muhammad Hairudin, Abdul Halil, Azwar Halmina, Halmina Hamente, Darwin Hamidah, Salisatul Hamsin, La Hamzah, Hidayat Eka Putra Hardiyanta, Rendra Ananta Prima Hari Santoso Hari, Rizki Dini 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 Hildani, Muhammad Rizqi Himawan, Riswanda Hulu, Franciskus Faa Duhu Hurriyah, Rizkiyatul Hutama, Catherine 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 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 Karisdha Pradityana Karyawati, Efrilia Katmini, Katmini Kiki Yuliati King, Martin Luther Kodirun Koila, Wa Ode Nurul Maulidya Komalasari, Mahilda Dea Kristin Rosela, Kristin Kurnia Tahki Kurnia, Adinda 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 Lispiyatmini, Lispiyatmini Liustiawati, Liustiawati Livana Ph, Livana Lucia Kharisma, Ivana LUKMAN, LUKMAN Mahendra, Deni Yuza Mahfud Mahfud Malinda, Shelfi Manurung, Lengsi Marfi Ario Marna, Marna Martina, Putu Wawan Martini Martini 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 Jamhari Mohamad Muspawi Mohamad Syarif Sumantri Mora Siagian , Belinda Muhammad Amrullah Pagala Muhammad Iqbal Aidil Fitri YR Muhammad Japar Muhammad Juliansyah Putra Muhammad Machmud Muhammad Suri, Riko Muhammad Turhan Yani Muhammad Yunus Muhinghar, Muninghar Mujiati Mujiati Mujiono Mujiono Mukhlis Mukhlis Muliana, Muliana Murdiyani, Kenanga Kusuma Murniati, Nely Murniati, Wa Ode Muslih Muslih MUSLIH, Robet Mustamin Anggo mutakabbir, Al Muzakkar, Muhammad Zakir N. Nurjanah Na?im, Ainun Nadila Putri, Loly Nadiroh Nanjaya, Ahmad Fadhil 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 Nurmaseli, Tri Nurmasithah, Nurmasithah 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 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 Rachimsah, Wildan Rahajeng, Yekti Raharja, Ferry Cahya Rahayu Rahayu Rahayu, Pipit Sri Estuning Rahmad Firdaus Rahmat Ilyas, Rahmat Rahmawati, Hana Nur Rahmawati, Hana Nur Ramadhan, Muhamad Hendry Irawan Ramadhanty, Evila Ramanda, Febri Rani, Wa Ratana, Chandani Ratri Isharyadi, Ratri Redjeki, Finny Reevany Bustami, Mohammad RH. Fitri Faradilla Ridatu Ocanitra Rifa, Muhammad Rizqi Rini Apriliani Ririn Ririn Riska Novia Sari, Riska Novia Risnajayanti, Risnajayanti Ritman Ishak Paudi Ritonga, Nisa Alyananda Riviani Riviani, Riviani Riwal, Riwal Rizqy, Miftahur Rochimah, Heni Rochmat Wahab rohadin, rohadin Rohmiati, Rohmiati Romadlon, Muhammad Dafiq Romadlon, Muhammad Daviq Romly, Moh Zaini Rosa, Eifrel Rosidah, Umi Rowiyah, Siti RR. Ella Evrita Hestiandari Ruhama, Ufi Rumaisa, Dewi Rumbiwati, Rumbiwati Rumondang, Sonia Edna Rusli, Solfian Rusmiyanti, Rusmiyanti Rusyaid, Rusyaid S, Sukman 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 Sanulqi, Ihsan Saphira, Aprilia Saputra, Andhika Saputra, Asron Saputra, Dede Saputra, Dedi Dwi Sari Rudiyati Sari, Atika Defita Sari, Fenny Mustina Sari, Rani Yuspita Sari, Yuliani Budi Permata Sartian, Sartian Sasmara, Minche Sembiring, Rinawati 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 Somantri, Somantri Sri Cahyani, Sri Sri Rejeki Sri Rejeki Sri Wahyuni Srywahyuni, Srywahyuni Sugito - 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 Suwaji Suwaji Suwarjoyowirayatno, Suwarjoyowirayatno Suwarlis, Suwarlis Suyono Suyono Syafutri, Merynda Indriayani Syah Rasad, Syah Syahruddin Syahruddin Syaiful, Friska Syarif Fadillah 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 Yanuariati, Anny Yanuriati, Anny Yolviansyah, Fauziah Yoyon, Achmad Yujing, Li Yuliani Yuliani Yuniarti Yuniarti Yuningsih Angri, Evi Alva Yurdiansyah, Didit YUYUN ELIZABETH PATRAS, YUYUN ELIZABETH Yuza Mahendra, Deni ZAIMUDDIN, AHMAD Zarnila, Zarnila Zubairi, Ach. Zuhriyah, Aminatuz Zulfikar, Dian

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