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All Journal Saintika Medika: Jurnal Ilmu Kesehatan dan Kedokteran Keluarga. 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 Fisika Jurnal Sains dan Teknologi Pangan Journal of ICSAR Jurnal Manajemen & Supervisi Pendidikan JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH 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 Jurnal Organisasi Dan Manajemen IKRA-ITH Teknologi Jurnal Sains dan Teknologi JOURNAL OF APPLIED INFORMATICS AND COMPUTING Jurnal Fish Protech PROSIDING SEMINAR NASIONAL AGRIBISNIS Primanomics : Jurnal Ekonomi & Bisnis Turbulen : Jurnal 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 Indonesian Journal on Learning and Advanced Education (IJOLAE) 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 G-Tech : Jurnal Teknologi Terapan 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) Cartesius Jurnal Basicedu Jurnal Ilmiah Fokus Ekonomi, Manajemen, Bisnis & Akuntansi (EMBA) Journal of Innovation and Research in Primary Education Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Borneo Review : Jurnal Lintas Agama dan Budaya Jurnal Indonesia Sosial Teknologi 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 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 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 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 Cognitive Insight in Education

Hermanto Hermanto

Magister Akuntansi, Universitas Mataram, Nusa Tenggara Barat

Author-ID : 280479

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Desain Alat Pengambilan Minyak Cnsl Jambu Mete Sebagai Teknologi Tepat Guna Untuk Usaha Kecil Masyarakat Baco, Abdu Rahman; Rianda, La; Hermanto, Hermanto; Wahab, Djukrana; Rejeki, Sri
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL PANGAN DAN PERKEBUNAN (Realitas Pangan dan Perkebunan saat ini dan Prospe
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/11329

Jambu mete (Anacardium occidentale. L) merupakan salah satu komoditas yang menghasilkan devisa bagi Negara. Pengembangannya perlu didukung oleh keberadaan hasil teknologi yang sesuai perkembangan tanaman jambu mete di suatu wilayah. Teknologi pengolahan minyak CNSL jambu mete yang dapat diperoleh dari mete gelondongannya dan kulitnya hanya terbuat begitu saja, pada hal ini masih banyak hasil sampingan yang dapat dikembangkan untuk menunjang teknologi kreatif masyarakat usahatani jambu mete, seperti pengolahan minyak CNSL dari gelondongan mete dengan metode pemanasan (penggorengan) sampai berhenti menetes agar biji metenya jangan sampai gosong.Untuk kulit mete sendiri dapat dilakukan dengan teknologi pemanasan dan pemerasan (preses). Dari hasil desain alat pengambilan minyak laka (CNSL) sangat memungkinkan untuk dipakai dan dapat dibuat oleh masyarakat untuk menambah pendapatan petani itu sendiri. Dalam pengujian 2 kg mete gelondongan diperoleh hasil minyak CNSL 120 ml, tapi hasil ini masih sedikit disebabkan belum semua mete terbakar, masih ada yang setengah matang Untuk memperoleh hal tersebutÂ perlu diadakan penyuluhan kepada petani jambu meteÂ teknik-teknik pengolahan yang berbasis industri kreatif masyarakat tani sebagai nilai tambah dan bersifat agribisnis.

Comparison of Naïve Bayes Algorithm, C4.5 and Random Forest for Classification in Determining Sentiment for Ojek Online Service Hermanto, Hermanto; Kuryanti, Sandra Jamu; Khasanah, Siti Nur
Sinkron : jurnal dan penelitian teknik informatika Vol. 3 No. 2 (2019): SinkrOn Volume 3 Number 2, April 2019
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.165 KB)

At present the technological developments that affect each system and in the aspects of online transportation and transportation are currently the most popular transportation because of the ease of using these transportation services in mobile phone applications. Some people express their opinions and opinions about users of public transport through social media sites and other websites. This opinion can be used as a material for sentiment analysis to find out whether public transport services are positive or negative. The purpose of this study was to find out the sentiments in the tweet opinion and to find out the results of the classification of the Naive Bayes method, C4.5 and the Random Forest algorithm that were used and compared. In this study, from the results of testing with performance measurements the three algorithms use Cross Validation, Confusion Matrix and ROC Curve.At present the technological developments that affect each system and in the aspects of online transportation and transportation are currently the most popular transportation because of the ease of using these transportation services in mobile phone applications. Some people express their opinions and opinions about users of public transport through social media sites and other websites. This opinion can be used as a material for sentiment analysis to find out whether public transport services are positive or negative. The purpose of this study was to find out the sentiments in the tweet opinion and to find out the results of the classification of the Naive Bayes method, C4.5 and the Random Forest algorithm that were used and compared. In this study, from the results of testing with performance measurements the three algorithms use Cross Validation, Confusion Matrix and ROC Curve.

MENINGKATKAN HASIL BELAJAR LEMPAR CAKRAM MELALUI PEMBELAJARAN INQUIRI Hermanto, Hermanto; Triansyah, Andika; Haetami, Mimi
Jurnal Pendidikan dan Pembelajaran Khatulistiwa Vol 8, No 11 (2019): Nopember 2019
Publisher : Jurnal Pendidikan dan Pembelajaran Khatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (703.397 KB)

AbstractProblems identification (1) teachers only focus on direct learning methods and do Â Â Â not try to use new learning methods. (2) students do not focus on paying attention to learning that takes place, because students are busy with their respective activities. (3) learning becomes ineffective because students get bored quickly with learning methods such as direct learning. The purpose of this study was to determine that there was an increase in learning outcomes of discus throwing through. The research methodÂ used was Classroom Action Research (CAR). The data obtained was the value of skills in pre-cycle with a value of 59, the percentage of classical completeness 26% Cycle I with a value of 71, the percentage of classical completeness 50% cycle II with a value of 87% classical completeness 85% and the value of knowledge in pre-cycle with a value of 63, the percentage of classical completeness 24% cycle I with a value of 74, the percentage of completeness of classical 44% cycle II a value of 87 percentage of classical completeness of 85%. It can be concluded that cycle II action the learning outcomes of students through inquiry learning have fulfilled the criteria.Â Keywords: Inquiry Learning, Learning Outcomes of Discus ThrowingÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â

PENGAWETAN TELUR AYAM RAS DENGAN PERENDAMAN FILTRAT DAUN JAMBU BIJI (Psidium guajava) Herman, La Ode; Pagala, Muhammad Amrullah; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): 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.v5i2.12022

ABSTRACT The purpose of this study was to determine the effect of guava (Psidium guajava) leaf filtrate and soaking time on the quality and shelf life of broiler eggs. This study used a completely randomized design (CRD) with two factors, namely immersion of broiler eggs with guava leaf filtrate (0% control), K1 (10%), K2 (20%), K3 (30%) and soaking time of 12, 24, and 36 hours. The results show that until the 6th week of observation, the K3 (30% guava leaf filtrate) sample with a soaking time of 36 hours had a Haugh Unit value of 72.63 ± 11.12 with AA quality. Meanwhile, until the 4th week of observation, the K2 and K3 samples with 36 hours soaking time had a yolk index value of 0.25 ± 0.044 and 0.23 ± 0.064, respectively. Whereas during the 5th and 6th week observations, the quality of the egg storage time was decreased. Therefore, the administration of guava leaf filtrate and soaking time could maintain the quality and extend the shelf life of broiler eggs. Keywords: Guava leaf filtrate, Preservation, Broiler eggs. ABSTRAKTujuan dari penelitian ini yaitu untuk mengetahui pengaruh pemberian filtrat daun jambu biji (Psidium guajava), lama perendaman terhadap kualitas serta daya simpan telur ayam ras. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola foktorial dengan dua faktor yaitu perendaman telur ayam ras dengan filtrat daun jambu biji K0 (control 0 %), K1(10 %), K2 (20 %), K3 (30 %) dan waktu perendaman selama 12 , 24 , dan 36 jam. Hasil penelitian untuk nilai Haugh Unit terbaik sampai pada pengamatan minggu ke 6 adalah hanya perlakuan pemberian filtrat daun jambu biji 30 % dengan lama perendaman 36 jam yang masih memiliki nilai Haugh Unit 72.63±11.12 dengan kualitas AA. Untuk nilai Indeks Yolk pada pengamatan minggu ke 4 hanya perlakuan filtrat daun jambu biji 20 % dan 30 % dengan lama perendaman 36 jam yang memiliki nilai indeks yolk 0.25±0.044 - 0.23±0.064. Sedangkan pada pengamatan minggu ke 5 dan minggu ke 6 sudah mengalami penurunan kualitas seiringya bertambahya waktu penyimpanan telur. Disimpulkan bahwa pemberian filtrat daun jambu biji dan lama perendaman dapat mempertahankan kualitas dan memperpanjang masa simpan telur ayam ras.Kata kunci: Filtrat daun jambu biji, Pengawetan, Telur ayam ras.

PENGARUH KONSENTRASI PENAMBAHAN GUM ARAB TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA FRUIT LEATHER PISANG RAJA (Musa paradisiaca Var. raja) Dimyati, Khusnul Khotimah Hamim; Muzakkar, Muhammad Zakir; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): 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 the Arabic gum addition on the organoleptic and chemical characteristics of banana (Musa paradisiaca Var. Raja) fruit leather. This study consisted of five treatments namely without the addition of Arabic gum (A0), 0.3% Arabic gum addition (A1), 0.6% Arabic gum addition (A2), 0.9% Arabic gum addition (A3), and 1.2% Arabic gum addition (A4). The samples then analyzed for organoleptic values and the best treatment was analyzed for its chemical content. This research used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the Arabic gum addition had a very significant effect on organoleptic levels of color and texture with a value of 3.90 (like) and 3.82 (like), respectively. Meanwhile, it had a significant effect on organoleptic levels of aroma and taste with a value of 3.40 (slightly like) and 3.84 (like), respectively. Analysis of chemical content in the best treatment (A2) shows that it had 10.00% water, 1.44% ash, 8.43% crude fiber, 5.27% protein, and 11.18% glucose. The fruit leather was accepted and preferred by panelists and its water content meet the national standard. Keywords: Banana, Fruit Leather, Arabic GumABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan gum arab terhadap kualitas fruit leather pisang raja, terhadap nilai organoleptik dan analisis kimia fruit leather pisang raja. Penelitian ini terdiri dari lima perlakuan yaitu tanpa penambahan gum arab (A0), penambahan gum arab 0,3% (A1), penambahan gum arab 0,6% (A2), penambahan gum arab 0,9% (A3), dan penambahan gum arab 1,2% (A4) lalu dianalisis terhadap nilai organoleptik dan perlakuan terbaik dianalisis kandungan kimianya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan gum arab berpengaruh sangat nyata terhadap kadar organoleptik warna dengan nilai 3,90 (suka) dan tekstur dengan nilai 3,82 (suka). Serta berpengaruh nyata terhadap kadar organoleptik aroma dengan nilai 3,40 (agak suka) dan rasa dengan nilai 3,84 (suka). Analisis kandungan kimia pada perlakuan terbaik (A2) diperoleh nilai kadar air 10,00%, kadar abu 1,44%, kadar serat kasar 8,43%, kadar protein 5,27%, dan kadar glukosa 11,18%. Hasil penelitian fruit leather dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air.Kata kunci: Pisang Raja, Fruit Leather, Gum Arab

KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR PATI WIKAU MAOMBO DENGAN PENAMBAHAN EKSTRAK ETANOL KULIT BAWANG MERAH mutakabbir, Al; Wahyuni, Sri; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Wikau maombo starch has a fairly high amylose content of 27.00% to be potentially used as raw material for edible films. Additives such as antimicrobials and antioxidants need to be added to improve the quality and ability of edible films to prevent damage to food ingredients. Shallot skins contain quercetin which is a powerful antioxidant and antimicrobial agent. The purpose of this study was to study the effect of adding shallot skin extract on the characteristics of the edible film made from wikau maombo starch. This study used a non-factorial Completely Randomized Design with varied onion skin extract concentration. Physical characteristics of the edible film observed include tensile strength, percent elongation, and water content. The results of the study show that the addition of onion skin extract affected the physical characteristics of edible film. The tensile strength of the edible film decreased but the water content and the percent elongation increased. The best treatment was obtained from the treatment of adding B3 extract with an elongation percent value of 3.06%, a tensile strength value of 16.17 Mpa, and a water content of 8.52%.Keywords: edible film, wikau maombo starch, onion skinABSTRAKPati wikau maombo memiiliki kandungan amilosa yang cukup tinggi yaitu 27,00% sehingga sangat berpotensi digunakan sebagai bahan bahan baku edible film. Penambahan zat additive seperti antimikroba dan antioksidan perlu ditambahkan untuk memperbaiki kualitas dan kemampuan edible film dalam mencegah kerusakan bahan makanan. Kulit bawang merah mengandung quercetin yang merupakan zat antioksidan dan antimikroba yang cukup kuat. Tujuan dari penelitian ini adalah mempelajari pengaruh penambahan ekstrak kulit bawang merah terhadap karakteristik edible film pati wikau maombo. Penelitian ini menggunakan Rancangan Acak Lengkap non-faktorial yang terdiri atas konsentrasi penambahan ekstrak kulit bawang merah. Karakteristik fisik dari edible film yang diamati meliputi kuat tarik, persen pemanjangan dan kadar air. Hasil dari penelitian menunjukan bahwa penambahan ekstrak kulit bawang merah berpengaruh terhadap karakteristik fisik edible film yaitu terjadinya penurunan nilai kuat tarik dan kadar air serta meningkatnya persen pemanjangan edible film. Perlakuan terbaik diperoleh dari perlakuan penambahan ekstrak B3 dengan nilai persen pemanjangan sebesar 3,06%, nilai kuat tarik sebesar 16,17 MPa dan kadar air sebesar 8,52%.Kata kunci: edible film, pati wikau maombo, kulit bawang merah

PENGARUH PERENDAMAN DALAM BERBAGAI KONSENTRASI LARUTAN KAPUR DANGARAM TERHADAP PENURUNAN KADAR ASAM SIANIDA (HCN) UMBI GADUNG (Dioscorea hispida Dennst) Rusli, Solfian; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): 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 the solvent concentration on the cyanide acid (HCN) levelsof yam tubers (Dioscorea hispida Dennst) after immersion using salt and lime solution. This study used a randomized blockdesign with a combination of salt solution and lime concentration of 15% at the same time that was 48 hours. Theobservation variables in this study were cyanide (HCN) test and chemical analysis (ash, water, and starch contents). Datawere analyzed statistically using analysis of variance (ANOVA). The data that were significant then further analyzed byDuncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The results show that the concentration andtype of solvent had a very significant effect (p <0.05) on levels of cyanide acid (HCN) of yam flour. The lowest HCN level(3.22 ppm) was obtained in the treatment of salt and lime solution immersion with a concentration of 15% (G2K2). Thechemical content of the best treatment of yam tuber flour (G2K2) was 3.35% water, 1.50% ash, and 38.78% starch. It can beconcluded that the yam tuber flour had an HCN level that is lower than the standards set by SNI 01-7152-2006, which is amaximum of 50 ppm.Keywords: yam’s tuber, cyanide, salt, lime ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi jenis pelarut terhadap kadar asam sianida (HCN)umbi gadung (Dioscorea hispida Dennst) setelah perendaman dengan menggunakan larutan garam dan larutan kapur.Penelitian ini menggunakan rancangan acak kelompok dengan kombinasi perendaman larutan garam dan kapur konsentrasi 15% dengan waktu sama yaitu 48 jam. Variabel pengamatan pada penelitian ini yaitu uji kadar sianida (HCN) dan analisiskimia (kadar abu, air dan pati). Data dianalisis secara statistik menggunakan analysis of varians (ANOVA). Hasil analisisdata berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α =0,05). Hasil penelitian menunjukan bahwa konsentrasi dan jenis pelarut berpengaruh sangat nyata (p<0,05) terhadap kadarasam sianida (HCN) tepung umbi gadung. Kadar HCN terendah diperoleh pada perlakuan perendaman larutan garam dankapur dengan konsentrasi 15%(G2K2) yaitu sebesar 3,22 ppm. Kandungan kimia tepung umbi gadung perlakuan terbaik (G2K2) meliputi kadar air 3,35%, kadar abu 1,50%, Kadar pati 38,78%. Berdasarkan hasil analisis tersebut bahwa tepung umbi gadung dengan kadar HCN ini lebih rendah dibandingkan dengan standar yang ditetapkan oleh SNI 01-7152-2006yaitu maksimal 50 ppm.Kata kunci : Umbi Gadung, Sianida, Garam, Kapur.

PENGARUH SUBSTITUSI TEPUNG JANTUNG PISANG (Musa paradisiaca) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BAKSO DAGING AYAM Hasmawati, Hasmawati; tamrin, Tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to analyze the effect of banana (Musa paradisiaca) heart flour substitution on the physical, chemical and organoleptic characteristics of chicken meatball. This study used a Completely Randomized Design (CRD) with a various proportion of chicken meat and banana heart flour, namely B0 (100%:0%), B1 (90%:10%), B2 (80%:20 %), B3 (70%:30%), and B4 (60%:40%). The results show that the proportion of chicken meat and banana heart flour significantly affected (p <0.05) the organoleptic characteristics. The highest average organoleptic test values were obtained by B2 treatment, with the average scores of color, aroma, taste, and texture reached 4.17 (like), 3.90 (like), 4.13 (like), and 3.96 (like), respectively. The results of the nutritional content analysis of B2 treatment show that it had 5.28% water, 7.91% protein, 8.06% fat, 2.54% carbohydrate, pH of 5-5.2, and water holding capacity of 4.31%. Therefore, the higher concentration of the banana heart flour addition will increase the water holding capacity and protein content of chicken meatball products. Keywords: Chicken meat, banana heart flour, meatballs, nutrition. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jantung pisang (Musa paradisiaca) terhadap karakteristik fisik, kimia dan organoleptik bakso daging ayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu proporsi daging ayam dan tepung jantung pisang (Musa paradisiaca) dengan perbandingan BO (100% : 0%), B1 (90% : 10%), B2 (80% : 20%), B3 (70% : 30%) dan B4 (60% :40%). Hasil penelitian menunjukkan bahwa perbedaan perbandingan penambahan daging ayam dan tepung jantung pisang (Musa paradisiaca) berpengaruh nyata (p <0,05) terhadap kualitas organoleptik dan dapat diterima (disukai), oleh panelis. Hasil rerata nilai uji organoleptik tertinggi yaitu pad perlakuan B2 yaitu perlakuan : warna 4,17 (suka), aroma 3,90 (suka), rasa 4,13 (suka) dan tekstur 3,96 (suka). Hasil analisis kandungan gizi tertinggi pada perlakuan B2 yaitu kadar air (5,28%), kadar protein (7,91%), kadar lemak (8,06%), kadar karbohidrat (2,54%), uji pH (5,52%) dn kandungan daya ikat air (4,31%). Jadi, semakin tinggi penambahan tinggi penambahan tepung jantung pisang akan meningkatkan kandungan daya ikat air dan kandungan kadar protein pada produk bakso daging ayam.. Kata kunci: daging ayam, tepung jantung pisang pisang, bakso, zat gizi

PENGGUNAAN TEPUNG BIJI NANGKA (Artocarpus Heterophyllus) DENGAN PENAMBAHAN SARI DAUN PANDAN (Pandanus Amaryllfolius) TERHADAP KUALITAS PRODUK MIE BASAH Hamzah, Hidayat Eka Putra; Ansharullah, Ansharullah; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of the addition of pandan leaf extract on the organoleptic value and chemical properties of wet noodle products. This study used a Completely Randomized Design (CRD) with one factor, namely the addition of pandan leaf extract (B), which consisted of B0 (0%), B1 (10%), B2 (13.3%), B3 (16.7%), and B4 (20%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The addition of pandan leaf extract significantly affected (p <0.05) the parameters of color, aroma, taste, texture, and overall assessment. Based on the results of the organoleptic assessment, the most preferred treatment was B3 treatment (16% of pandan leaf extract addition) with assessment scores of color, aroma, taste, texture, and overall reached 4.13 (like), 4.27 (like), 4.13 (slightly like), 3.77 (slightly like), and 4.07 (like), respectively. Meanwhile, the chemical analysis results show that the B3 sample had 49.02% water, 0.40% ash, 1.73% fat, 7.28% protein, and 41.57% carbohydrate. The nutritional content of wet noodles in this study met the national standard. Keywords : Wet Noodle, Jackfruit Seeds Flour, Pandan Leaves Extract, Chemical Properties ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan sari daun pandan terhadap nilai organoleptik dan sifat kimia produk mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan sari daun pandan (B) yaitu perlakuan B0 (0%), B1 (10%), B2 (13,3%), B3 (16,7%), dan B4 (20%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan sari daun pandan berpengaruh nyata (p<0,05) terhadap parameter warna, aroma, rasa, tekstur, dan penilaian keseluruhan. Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan B3 (penambahan sari daun pandan 16%) dengan skor penilaian warna 4,13 (suka), aroma 4,27 (suka), rasa 4,13 (agak suka), tekstur 3,77 (agak suka), dan penilaian keseluruhan 4,07 (like) dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 49,02%, kadar abu 0,40%, kadar lemak 1,73%, kadar protein 7,28% dan analisis kadar karbohidrat 41,57%. Kandungan gizi mie basah pada penelitian ini telah sesuai dengan SNI.Kata kunci: Mie Basah, Tepung Biji Nangka, Sari Daun Pandan, Analisis Kimia

PENGARUH PENAMBAHAN KAYU MANIS (Cinnamomum Verum) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN ANTIOKSIDAN MINUMAN SARI BUAH ALPUKAT (Perseaamericana Mill) Apriliani, Rini; tamrin, tamrin; hermanto, hermanto
Jurnal Sains dan Teknologi Pangan Vol 4, No 6 (2019): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the antioxidant activity and organoleptic assessment of avocado juice with the addition of cinnamon. This study used a Completely Randomized Design (CRD) with the addition of cinnamon (AM) consisting of AM0(control) = 0%, AM1 = 0.1%, AM2 = 0.3%, and AM3 = 0.5%. The results show that the best treatment of avocado juice drink wasAM2 (0.1% cinnamon addition) with average preference scores for color, aroma, taste, and thickness reached 3.97 (like), 3.29(slightly like), 3.43 (slightly like), and 3.57 (slightly like), respectively. Based on the analysis performed on the best avocado juicedrink treatment, the sample had a viscosity of 2.98 cP, pH of 5.91, and antioxidant activity of IC50 that reached 34.70 ppm. Theresults show that the addition of cinnamon has a very significant effect on organoleptic color, aroma, taste, texture, and has asignificant effect on viscosity, pH, and antioxidant activity of avocado juice drinks. Keywords : avocado, cinnamon, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mempelajari aktivitas antioksidan dan penlilaian organoleptik minuman sari buah alpukatdengan penambahan kayu manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan kayu manis(AM) yang terdiri dari AM0 (kontrol) = 0%, AM1 = 0,1%, AM2 = 0,3% dan AM3 = 0,5%. Hasil penelitian yang diperolehmenunjukan bahwa perlakuan terbaik minuman sari buah alpukat yaitu AM2 (penambahan kayu manis 0,1%) dengan rata-ratakesukaan terhadap warna sebesar 3,97 (suka), aroma sebesar 3,29 (agak suka), rasa sebesar 3,43 (agak suka) dan kekentalansebesar 3,57 (agak suka). Berdasarkan analisis yang dilakukan pada minuman sari buah alpukat perlakuan terbaik, parameteryang diamati yaitu analisis viskositas sebesar 2,98 cP, pH sebesar 5,91 dan aktivitas antioksidan sebesar IC50 34,70 ppm.Berdasarkan hasil penelitian menunjukkan bahwa penambahan kayu manis mempunyai pengeruh sangat nyata terhadaporganoleptik warna, aroma, rasa, tekstur, dan mempunyai pengaruh nyata terhadap viskositas, pH dan aktivitas antioksidanminuman sari buah alpukat.Kata kunci: alpukat, kayu manis, antioksidan, organoleptik.

Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN Abdul Azis Abdul Haris ABDUS SAMAD Abidin, Nur Ach. Zubairi Achmad Noerkhaerin Putra Adam Adam Ade Agung Kurniawan Ade Dwi Utami 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 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. 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 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. 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 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 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 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 Indarti Komala Dewi, Indarti Komala Indi Djastuti Indri Hapsari Indriani, Widya Intan Puspita, Intan Iqomh, Muhammad Khabib Burhanuddin Iqomh, Muhammad Khabib Burhanuddin irma yunita Irmayanti, Wa Ode Irna Safitri Irvan, M. Irwan Adhi Prasetya, Irwan Adhi Isamu, Kobajashi Togo Isamu, Kobajashi Togo Ishartiwi Ishartiwi Iskandar Husin, Iskandar Ismail Ismail Ismiasih, Novi 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 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 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 Mujio, Mujio 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 Natalia, Tresia Natasya, Angelin Ngatimun Ngatimun Nikodemus, Nikodemus Ningsih, Endang Kusdiah Nitra, Ridatu Oca Nourma Ulva Kumala Devi 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 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 Pitambara, Samran Syahruddin Pogadaev, Victor A. Prakoso, Ilham Eko Pranata, Boby Prasetyo, Ahmad Fajar Prasetyo, Jarot Dwi Pratama, Ihsan Putra Pratama, Kukuh Wahyudin Pujan, Pujan Pujaningsih , Pujaningsih Pujaningsih Pujaningsih Pungkisiwi, Yunia Purnawan Purnawan Purwaningsih, Wida Purwanti, Agustina Purwati Zisca Diana, Purwati Zisca Purwono Purwono, Purwono Puspita, Wita Ratna Rahajeng, Yekti Raharja, Ferry Cahya Rahayu Rahayu Rahayu, Pipit Sri Estuning Rahmad Firdaus Rahmat Ilyas, Rahmat Rahmawati, Hana Nur Rahmawati, Hana Nur Ramadhanty, Evila Ramanda, Febri Rani, Wa Rasyid, Muhammad Rusdi 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 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 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 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 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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