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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 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 Comprehensive Science Cartesius Journal of Accounting and Finance Management (JAFM) 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 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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Prediction of Employee Attendance Factors Using C4.5 Algorithm, Random Tree, Random Forest Fahlapi, Riza; Hermanto, Hermanto; Kuntoro, Antonius Yadi; Effendi, Lasman; Nitra, Ridatu Oca; Nurlela, Siti
Semesta Teknika Vol 23, No 1 (2020): MEI 2020
Publisher : Semesta Teknika

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Research on the performance of workers based on the determination of standard working hours for absences conducted by workers in a certain period. In disciplinary supervision, workers are expected to be able to provide the best performance in the implementation of work in accordance with predetermined working hours. The measurement of the level of discipline of admission hours for placement workers is carried out every working day, continuously and continuously. Attendance monitoring already uses online attendance by using data downloaded from the online attendance provider as the main data. In addition, data collection is done by filtering employee absentee data and supporting information on the categories that cause mismatches in meeting work schedules. Mobilization of workers according to location and working hours has been regulated in company regulations allowing the placement of workers in accordance with the residence so as not to affect the desired work results the company is still within reasonable limits and can be increased. The assessment of this study as a progression factor inhibiting the company in achieving company targets. From the results of the author's analysis of the prediction of employee delay factors using three algorithms, namely the C.45 algorithm accuracy = 79.37% and AUC value = 0.646, Random Forest Algorithm accuracy = 78.58% and AUC value = 0.807 while for the Random Tree algorithm accuracy = 76.26% and the AUC value = 0.610.

Classification of Student Majors with C4.5 and Naive Bayes Algorithms (Case Study: SMAN 2 Bekasi City) Kuntoro, Antonius Yadi; Hermanto, Hermanto; Asra, Taufik; Syukmana, Ferry; Wahono, Hermanto
Semesta Teknika Vol 23, No 1 (2020): MEI 2020
Publisher : Semesta Teknika

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School majors conducted in high school are based on interests and these have a goal to provide opportunities for learners to develop the competence of attitudes, skills competence of learners in accordance with interests, talents, and academic ability in a group of scientific subjects.In this research, the researcher uses two algorithm models that is a comparison between the C4.5 algorithm and also the Naive Bayes algorithm. In this study, the data used is the results of school entrance test data and also the data from psychological results for students who have been declared passed the entrance test school SMAN 2 Bekasi City academic year 2018/2019. By comparison of two data mining classification algorithm, can be proved with accuracy result and AUC value from each algorithm that is for Naive Bayes accuracy = 76,43% and AUC value = 0,846, while for algorithm C4.5 accuracy = 70,29% and AUC value = 0.738.

Perbandingan Uji Likelihood Ratio Dan Uji F Asymtotik Pada Regresi Linier Hermanto, Hermanto; Somayasa, Wayan; Pimpi, La
Jurnal Pembelajaran Berpikir Matematika (Journal of Mathematics Thinking Learning) Vol 5, No 2 (2020)
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jpbm.v5i2.15032

Abstrak: Analisis regresi adalah studi mengenai ketergantungan satu variabel terikat dengan satu atau lebih variabel bebas, dengan tujuan mengestimasi dan memprediksi rata-rata populasi atau nilai rata-rata variabel terikat berdasarkan nilai variabel bebas yang diketahui. Terdapat berbagai uji hipotesis yang dapat digunakan untuk menentukan model yang cocok untuk untuk mengetahui hubungan antar variabel tidak bebas dengan satu atau lebih variabel bebas, di antarannya adalah uji likelihood ratio dan uji F asimtotik. Uji hipotesis menggunakan uji likelihood ratio, dimana merupakan salah satu uji yang berhubungan langsung dengan penduga maksimum likelihood, yang model distribusi dari populasinya mengikuti model distribusi dengan pdf tertentu dimana diasumsikan normal dibandingkan dengan uji hipotesis menggunakan uji F asymtotik, yang merupakan uji di mana perosedur inferensi secara asimtotik tidak membutuhkan asumsi distribusi dari observasinya. uji hipotesis baik uji likelihood ratio dan uji F asymtotik pada analisis regresi menghasilkan bentuk model yang sama.Kata Kunci: Analisis Regresi, Uji Likelihood ratio, Uji F AsymtotikAbstract: Regression analysis is a study of the dependence of one dependent variable with one or more independent variables, with the aim of estimating and predicting the population mean or average value of the dependent variable based on the known value of the independent variable. There are various hypothesis tests that can be used to determine a suitable model to determine the relationship between dependent variables and one or more independent variables, including the likelihood ratio test and the asymptotic F test. Hypothesis testing uses the likelihood ratio test, which is one of the tests that is directly related to the maximum likelihood estimator, where the distribution model of the population follows a distribution model with a particular pdf which is assumed to be normal compared to the hypothesis test using the asymptotic F test, which is a test in which the inference procedure asymptotically it does not require assuming the distribution of the observations. Hypothesis test both likelihood ratio test and asymptotic F test in regression analysis produces the same model.Key words: Regression Analysis, likelihood ratio test, asymptotic F test.

UJI ORGANOLEPTIK DAN KANDUNGAN GIZI BOLU KUKUS DENGAN SUBSTITUSI TEPUNG BIJI NANGKA (Artocarpus heterophyllus) DAN PENAMBAHAN BUBUR BUAH NAGA MERAH (Hylocereus polyrhizus (Web.) Britton & Rose) SEBAGAI PEWARNA ALAMI Halmina, Halmina; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe aim of this research was to study the interaction effect between jackfruit seed flour substitution and red dragon fruit addition to the organoleptic assessment and nutrient content of steamed sponge cake. This study consisted of two factors and used a completely randomized design with the treatment combination of jackfruit seed flour substitution and red dragon fruit addition. The first factor was the substitution of jackfruit seed flour in wheat flour with the variation of 0%: 100% (T1), 40%: 60% (T2), and 60%: 40% (T3). The second factor is the addition of red dragon fruit with the variation of 0% (B0), 20% (B1), and 30% (B2). The observed variables were organoleptic tests and nutrient content. Furthermore, the collected data were analyzed using Analyzes of Variances (ANOVA). The results showed that the organoleptic assessment chosen by the panelists was found in the substitution of 40% jackfruit seed flour and addition of 30% red dragon fruit with the score of color 4.40 (likes), aroma 4.16 (likes), texture 4.26 (likes ) and taste 4.36 (likes). The results of nutrient content were moisture content 27.84 (%), ash content 1.49 (%), protein content 4.67 (%), fat content 23.68 (%), and carbohydrate content 42.32 (%). This result showed that steamed sponge cake with the substitution of jackfruit seed flour with the addition of red dragon fruit is preferred and accepted by the panelists.Keywords: Steamed sponge cake, jackfruit seed flour, red dragon fruit, flour..ABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh interaksi antara substitusi tepung biji nangka dengan penambahan buah naga merah terhadap penilaian organoleptik dan kandungan gizi kue bolu kukus. Penelitian ini terdiri atas dua faktor dan menggunakan Rancangan Acak Lengkap dengan menggunakan kombinasi perlakuan substitusi tepung biji nangka dan penambahan buah naga merah. Faktor pertama adalah substitusi tepung biji nangka pada tepung terigu dengan taraf 0% : 100% (T1), 40% : 60% (T2), dan 60% : 40% (T3). Faktor kedua adalah penambahan buah naga merah dengan taraf, yakni 0% (B0), 20% (B1), dan 30% (B2). Variabel pengamatan yang dilakukan adalah uji organoleptik dan kandungan gizi. Selanjutnya, data yang diperoleh dianalisis menggunakan Analyses of Variances (ANOVA). Hasil penelitian menunjukan bahwa penilaian organoleptik terpilih oleh panelis terdapat pada substitusi tepung biji nangka 40% dengan penambahan buah naga merah 30% dengan skor penilaian terhadap warna 4,40 (suka), aroma 4,16 (suka), tekstur 4,26 (suka), rasa 4,36 (suka). Nilai kandungan gizi meliputi kadar air 27,84 (%), kadar abu 1,49 (%), kadar protein 4,67 (%), kadar lemak 23,68 (%), dan kadar karbohidrat 42,32 (%). Hal ini menunjukan bahwa kue bolu kukus dengan substitusi tepung biji nangka dengan penambahan buah naga merah disukai dan diterima oleh panelis.Kata kunci: Kue bolu kukus, tepung biji nangka, buah naga merah, tepung terigu.

PENGARUH SUBSTITUSI BAYAM (Amaranthus) TERHADAP PENILAIAN ORGANOLEPTIK, KADAR PROVITAMIN A DAN ZAT BESI (FE) BISKUIT UBI JALAR KUNING (Ipomoea Batatas L.) Sari, Fenny Mustina; Hermanto, Hermanto; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of spinach substitution on organoleptic assessment, levels of provitamin A and iron (Fe) of yellow sweet potato biscuits. This study used a completely randomized design (CRD), with five treatments (yellow sweet potato:wheat flour:spinach) = 0:100:0 (B0), 25:75:0 (B1), 25:70:5 (B2), 25:65:10 (B3), 25:60:15 (B4). Each treatment was repeated three times so that there were 15 experimental units. Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The substitution of spinach in yellow sweet potato biscuits shows a very significant effect on the organoleptic assessment of color, aroma, taste, texture, and overall parameters. The results show that the B3 sample was the most preferred product with scores of color, aroma, taste, texture, and overall reached 4.59 (very like), 4.68 (very like), 4.82 (very like), 4.66. (very like), and 4.68 (very like), respectively. Chemical analysis of the selected treatments shows the levels of vitamin A (β-carotene) of 155.75 μg/100g while the iron (Fe) content was 0.36 mg/100g. The results show that the yellow sweet potato and spinach biscuit products have the nutritional value that met the national standard and, based on the results of the organoleptic assessment, the product was accepted (liked) by the panelists.Keywords: Biscuits, Yellow Sweet Potatoes, SpinachABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi bayam terhadap penilaian organoleptik, kadar provitamin A dan zat besi (Fe) biskuit ubi jalar kuning. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan 5 perlakuan (ubi jalar kuning : tepung terigu: bayam) = 0 : 100 : 0 (B0), 25 : 75 : 0 (B1), 25 : 70 : 5 (B2), 25 : 65 : 10 (B3), 25 : 60 : 15(B4). Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. 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). Substitusi bayam pada biskuit ubi jalar kuning menunjukkan hasil sangat berpengaruh nyata pada penilaian organoleptik parameter warna, aroma, rasa, tekstrur, dan keseluruhan (Overall). Hasil penelitian menunjukkan bahwa sampel B3 merupakan perlakuan terpilih dan produk yang paling disukai dengan skor penilaian kesukaan terhadap warna 4,59 (sangat suka), aroma 4,68 (sangat suka), rasa 4,82 (sangat suka), tekstur 4,66 (sangat suka) dan keseluruhan (Overall) 4,68 (sangat suka). Analisis kimia perlakuan terpilih yaitu Kadar vitamin A (β-karoten) 155,75 μg/100g, Kandungan zat besi (Fe) 0,36 mg/100g. Berdasarkan hasil penelitian maka produk biskuit ubi jalar kuning dan bayam memiliki nilai gizi sesuai Standar Nasional Indonesia (SNI) dan berdasarkan hasil penilaian organoleptik dapat diterima (disukai) oleh panelis.Kata kunci: Biskuit, Ubi Jalar Kuning, Bayam.

PENGARUH LAMA PEMANASAN TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN LAMA SIMPAN KASOAMI BASAH Sihombi, Oryana; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACKThis study aimed to investigated the effect of heating time on the organoleptic characteristics and shelf life of wet kasoami. This study used a completely randomized design (CRD), with factors consisting of 3 levels, namely P0 (without heating), P1 (heating for 5 minutes), P2 (heating for 15 minutes) and P3 (heating for 25 minutes). Organoleptic assessment which significantly affected the observed variables, followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (Î± = 0.05). The results showed that the heating time had a significant effect on color, aroma, texture and taste, and also affected the shelf life of wet kasoami. Kasoami wet treatment P1 is the best treatment. Sample P3 had a favorite sensory assessment score for color, aroma, texture and taste i.e. 4.20 (like); 4.52 (likes); 4.22 (likes); and 4.20 (likes), respectively. Sample P3 had a shelf life of 21 days with a moisture content of 41.68%.Keyword: kasoami, heating, prestoABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh lama pemanasan terhadap karakteristik organoleptik dan lama simpan kasoami basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), dengan Faktor yang terdiri dari 3 taraf yaitu P0 (tanpa pemanasan), P1 (pemanasan 5 menit), P2 (pemanasan 15 menit) dan P3 (pemanasan 25 menit). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncanâ€™s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (Î±=0,05). Hasil penelitian menunjukkan bahwa lama pemanasan sangat berpengaruh nyata terhadap warna, aroma, tekstur dan rasa, serta berpengaruh terhadap umur simpan kasoami basah. Kasoami basah perlakuan P1 merupakan perlakuan terbaik. Sampel P3 memiliki skor penilaian sensorik kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 4,20 (suka); 4,52 (suka); 4,22 (suka); dan 4,20 (suka). Sampel P3 memiliki umur simpan selama 21 hari dengan kadar air sebesar 41,68 %.Kata kunci: kasoami, pemanasan, presto.

PENGARUH PENAMBAHAN BUAH SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA MUTU DODOL KETAN PUTIH Hulu, Franciskus Faa Duhu; Hermanto, Hermanto; Baco, Abdu Rahman
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to study the organoleptic and physicochemical quality of glutinous white dodol with the addition of salak (Salacca zalacca) fruit. This research was conducted using a single factor completely randomized design (CRD). Data analysis in this study was obtained from the results of the organoleptic assessment of panelists' acceptance using the Analysis of Variants (ANOVA). Organoleptic assessment which had a significantly effect on the observed variables, is then continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). Sample S3 is the best sample with an average preference for color, aroma, texture and taste namely 3.83 (like), 3.65 (like), 3.71 (like) and 3.99 (like), respectively. Sample S3 had moisture content, ash content, fat content, fiber content and pH levels i.e. 16,88%; 1,47%; 42,28%; 12,34% and pH level of 4,91%.Keywords: Dodol, Salak fruit (Salacca zalacca)ABSTRAKPenelitian ini bertujuan untuk mempelajari organoleptik dan fisikokimia mutu dodol ketan putih dengan penambahan buah salak (Salacca zalacca). Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) Faktor tunggal. Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik penerimaan panelis dengan menggunakan sidik ragam atau Analysis of Varian (ANOVA). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sampel S3 merupakan sampel terbaik dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,83 (suka), 3,65 (suka), 3,71 (suka) dan 3,99 (suka). Sampel S3 memiliki kadar air, kadar abu, kadar lemak, kadar serat dan kadar pH berturut-turut yakni 16,88%, 1,47%, 42,28%, 12,34% dan kadar pH 4,91%.Kata kunci: Dodol, Buah salak (Salacca zalacca)

PENGARUH PENAMBAHAN DAUN JERUK NIPIS (Citrus aurantifolia) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL DAUN KUMIS KUCING (Orthosiphon aristatus Bl. Miq.) Ririn, Ririn; Tamrin, Tamrin; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of adding lime leaves to the organoleptic value and to explain the chemical properties and antioxidant activity of the cat's whiskers leaf functional drink. This study used a non-factorial Completely Randomized Design (CRD), which consisted of five variations of lime leaves addition, namely the addition of 0% lime leaves (N0), the addition of 5% lime leaves (N1), the addition of 10% lime leaves (N2), the addition of 15% lime leaves (N3), and the addition of 20% lime leaves (N4). The observation variables in this study were organoleptic characteristics (color, aroma, and taste), chemical analysis (water content and pH), and antioxidant activity. Data were analyzed using Analysis of Variance (ANOVA). The results show that the addition of lime leaves had a very significant effect on aroma and taste with average scores of 3.83 (like) and 4.23 (like), respectively. However, it had no significant effect on color parameters with an average rating of 3 (like). The addition of lime leaves had a very significant effect (p <0.05) on chemical properties (pH). The addition of lime leaves can reduce the pH in the functional drink of cat whiskers leaves with the lowest pH of 4.51. Meanwhile, it had no significant effect (p> 0.05) on the water content as the average water content of the samples was 8.09%. The water content of the product met the national standard for the water content of functional drinks such as in the form of tea, which is a maximum of 10% w/w. The addition of lime leaves can increase the antioxidant activity of the cat whiskers leaf functional drink in line with the increasing concentration of lime leaves with an IC50 value of 55.2 ppm, which is classified as a strong antioxidant.Keywords: cat whiskers leaves, lime leaves, functional drinks.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan daun jeruk nipis terhadap nilai organoleptik dan menjelaskan sifat kimia dan aktivitas antioksidan produk minuman fungsional daun kumis kucing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yang terdiri dari 5 variasi penambahan daun jeruk nipis yaitu penambahan daun jeruk nipis 0% (N0), penambahan daun jeruk nipis 5% (N1), penambahan daun jeruk nipis 10% (N2), penambahan daun jeruk nipis 15% (N3) dan penambahan daun jeruk nipis 20% (N4). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma dan rasa), analisis sifat kimia (kadar air dan pH) dan uji aktivitas antioksidan. Analisis data menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukan penambahan daun jeruk nipis berpengaruh sangat nyata terhadap aroma dengan rerata penilaian 3,83 (suka) dan rasa 4,23 (suka) namun, berpengaruh tidak nyata terhadap parameter warna dengan rata-rata penilaian 3 (suka). Penambahan daun jeruk nipis berpengaruh sangat nyata (p<0,05) terhadap sifat kimia (pH), penambahan daun jeruk nipis dapat menurunkan pH pada minuman fungsional daun kumis kucing dengan pH terendah 4,51. Sedangkan pengujian kadar air berpengaruh tidak nyata (p>0,05), rata-rata kadar air serbuk minuman fungsional daun kumis kucing adalah 8,09%. Kadar air produk sudah memenuhi persyaratan mutu kadar air minuman fungsional seperti dalam bentuk teh berdasarkan SNI yaitu maksimal 10% b/b. Penambahan daun jeruk nipis dapat meningkatkan aktivitas antioksidan minuman fungsional daun kumis kucing seiring banyaknya konsentrasi penambahan daun jeruk nipis dengan nilai IC50 55,2 ppm yang tergolong sebagai antioksidan yang kuat.Kata kunci: Daun kumis kucing, daun jeruk nipis, minuman fungsional.

PENGARUH PENAMBAHAN TEPUNG BAYAM MERAH (Amanthus Tricolor L) TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN NILAI GIZI BROWNIES PANGGANG Rahmawati, Sitti; Karimuna, La; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRAKTujuan penelitian ini adalah untuk menentukan sifat organoleptik kandungan gizi pada tepung bayam merah (Amaranthus tricolor L.) yang digunakan pada pembuatan brownies panggang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai persentase perlakuan, penambahan tepung bayam merah (Amaranthus tricolor L.) yaitu S0 (100% : 0%), S1 (90% : 10%), S2 (85% : 10%), S3 (80% : 20%), S4 (75% : 25%) dan S5 (70% : 30%). Parameter yang diamati adalah penilaian organoleptik (warna, tekstur, aroma dan rasa) analisis nilai gizi ( kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) dilakukan pada produk hasil penilaian terbaik.Hasil penelitian ini menunjukan bahwa penilaian organoleptik terhadap brownies panggang yang ditambahkan dengan tepung bayam merah (Amanthus tricolor L) yang disukai panelis terdapat pada perlakuan S3 dengan skor organoleptik warna 3,48 (agak suka), organoleptik tekstur 3,60 (suka), aroma 3,34 (agak suka) dan rasa 4,15 (suka). Brownies panggang yang dihasilkan pada perlakuan S3 mengandung kadar air sebesar 9.62%, kadar abu sebesar 1.81%, kadar lemak sebesar 20,61%, kadar protein sebesar 15,14% dan kadar karbohidrat sebesar 52.82%.berdasarkan standar mutu SNI brownies, bahwa produk brownies tepung bayam merah belum memenuhi standar mutu SNI untuk kadar protein dan karbohidrat.Kata kunci: Brownies Panggang, Nilai Gizi dan Tepung Bayam Merah (Amanthus tricolor L)ABSTRACTThe purpose of this study was to determine the organoleptic properties of nutrients in red spinach flour (Amaranthus tricolor L.) used in the manufacture of baked brownies. This study used a Completely Randomized Design (CRD) with various percentages of red spinach (Amaranthus tricolor L.) flour addition, namely S0 (100%:0%), S1 (90%:10%), S2 (85%:10%), S3 (80%:20%), S4 (75%:25%), and S5 (70%:30%). The parameters observed in the organoleptic assessment were color, texture, aroma, and taste. Analysis of nutritional value (moisture, ash, fat, protein, and carbohydrate contents) was carried out on the products with the best assessment. The results of this study show that the product preferred by panelists was the S3 treatment with organoleptic scores of color, texture, aroma, and flavor reached 3.48 (slightly like), 3.60 (like), 3.34 (slightly like), and 4.15 (like), respectively. The S3 product contained 9.62% water, 1.81% ash, 20.61% fat, 15.14% protein, and 52.82% carbohydrate. Based on the national standards of brownie quality, the baked brownies with red spinach flour addition have not met the standards for protein and carbohydrate contents. Keywords: Brownies, Nutritional Value and Red Spinach Flour (Amanthus tricolor L)

APLIKASI EDIBLE COATING DARI ALOE VERA DENGAN PENAMBAHAN FILTRAT LENGKUAS (Alpinia Galanga) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KADAR VITAMIN C PADA CABAI MERAH KERITING Angri, Evi Yuningsih; Ansharullah, Ansharullah; Hermanto, Hermanto
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): 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 edible coating application of aloe vera with the addition of galangal filtrate on the organoleptic characteristics and vitamin C content in curly red chilies. This study used a completely randomized design (CRD), with 5 treatments P0 (0%), P1 (1%), P2 (3%), P3 (6%) and P4 (9%) galangal filtrate. The fruit is stored for 3, 6, 9, and 12 days. The test method used is the sensory test covering (color, texture and aroma) and the vitamin C content during storage. The results showed that there was a decrease in the sensory quality of curly red chilies during storage using edible coating with the addition of galangal filtrate, but the decrease in sensory quality of curly red chilies was not as significant as without the addition of galangal filtrate. Sample P4 had the better results on the color sensory test of 4.60 (Very Like), texture of 4.10 (Like), and aroma of 3.57 (Like) during storage than control. In addition, the test results of vitamin C levels in the selected treatment P4 (9%) during storage decreased less than the control.Keywords: Edible coating, aloe vera, curly red chili, and galangal filtrate.ABSTRAKTujuan penelitian ini adalah untuk menentukan pengaruh aplikasi edible coating dari aloe vera dengan penambahan filtrat lengkuas terhadap karakteristik organoleptik dan kadar vitamin C pada cabai merah keriting. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan 5 perlakuan P0 (0%), P1 (1%), P2 (3%), P3 (6%) dan P4 (9 %) filtrat lengkuas. Buah disimpan selama 3, 6, 9, dan 12 hari. Metode pengujian yang dilakukan yaitu uji sensori meliputi (warna, tekstur dan aroma) serta uji kadar vitamin C selama penyimpanan. Hasil penelitian menunjukkan bahwa terjadi penurunan mutu sensori pada buah cabai merah keriting selama penyimpanan menggunakan edible coating dengan penambahan filtrat lengkuas, namun penurunan mutu sensori cabai merah keriting tidak sesignifikan dibandingkan tanpa penambahan filtrat lengkuas. Sampel P4 mempunyai hasil yang lebih baik terhadap uji sensori warna 4,60 (Sangat Suka), tekstur 4,10 (Suka), dan aroma 3,57 (Suka) selama penyimpanan dibandingkan dengan kontrol (0%). Selain itu hasil uji kadar vitamin C perlakuan terpilih P4 (9%) selama penyimpanan mengalami penurunan lebih sedikit dibandingkan kontrol. Hal ini memperlihatkan adanya pengaruh menggunakan edible coating dengan penambahan filtrat lengkuas pada cabai merah keriting selama peyimpanan.Kata kunci: Edible coating, aloe vera, cabai merah keriting, dan filtrat lengkuas.

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 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. Ashari, Mohamad Reza 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. 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 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 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 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 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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